Description
Surf and turf delivers a mouthwatering combo of tender steak and succulent seafood that brings restaurant luxury straight to your dinner table. Grilling these premium proteins with simple seasonings creates a restaurant-quality feast perfect for special occasions or when your taste buds crave something extraordinary.
Ingredients
Scale
Proteins:
- 2 (8-10 ounce) Filet Mignon steaks
- 2 (6-8 ounce) Lobster tails
Herbs and Seasonings:
- 2 cloves garlic
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Salt
- Freshly ground black pepper
- ¼ teaspoon paprika
- Pinch of cayenne pepper
Fats and Liquids:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 tablespoons butter, melted
- 1 tablespoon lemon juice
Sides:
- Asparagus spears
- Mashed potatoes
- Roasted vegetables
Instructions
- Remove 2 filet mignon steaks from the refrigerator 30 minutes before cooking. Pat each steak completely dry with paper towels.
- Generously sprinkle ½ teaspoon salt and ¼ teaspoon black pepper on both sides of each steak.
- Heat a cast iron skillet over medium-high heat. Pour 2 tablespoons olive oil into the pan until it shimmers.
- Carefully place both steaks into the hot skillet. Sear for 3-4 minutes until a rich brown crust forms.
- Lower heat to medium. Drop 1 tablespoon butter, 2 minced garlic cloves, and herb sprigs into the pan. Tilt and spoon melted butter over steaks continuously for 2-3 minutes.
- Check steak temperature with a meat thermometer. Aim for 130-135F for medium-rare, removing steaks when they reach desired doneness.
- Transfer steaks to a cutting board. Loosely cover with foil and let rest for 7-10 minutes.
- Prepare lobster tails by cutting shell centers using kitchen shears. Carefully separate meat from shell, keeping tail base connected.
- Lift lobster meat gently, positioning it atop the shell.
- Mix 4 tablespoons melted butter, 2 minced garlic cloves, 1 tablespoon lemon juice, ¼ teaspoon paprika, and a pinch of cayenne pepper in a small bowl.
- Brush lobster meat thoroughly with prepared garlic butter sauce.
- Position oven rack 6 inches from broiler. Preheat broiler to high temperature.
- Arrange lobster tails on a baking sheet. Broil for 5-7 minutes until meat turns opaque and reaches 140F internal temperature.
- Slice steak against the grain into ¼-inch thick pieces.
- Arrange sliced steak and broiled lobster tail on warm plates. Drizzle remaining garlic butter sauce over both.
- Add roasted asparagus and mashed potatoes as complementary side dishes if desired.
Notes
- Pat steaks dry before cooking to ensure a perfect sear and crispy exterior, which helps develop a rich, flavorful crust.
- Use a meat thermometer for precise doneness, as cooking times can vary depending on steak thickness and heat intensity.
- For tender lobster, avoid overcooking by watching the meat carefully and removing it from heat when just opaque.
- Consider alternative cooking methods like grilling or baking if broiling isn’t convenient, but keep cooking times consistent to prevent tough seafood.
- Prep Time: 30 minutes
- Cook Time: 17-28 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 870 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 65 g
- Saturated Fat: 25 g
- Unsaturated Fat: 38 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 60 g
- Cholesterol: 220 mg