Surf and Turf Recipe (VIDEO)
Surf and Turf (Steak and Shrimp) is easy, excellent, and our favorite Valentine’s Day Dinner. The tender filet mignon steak is seared in garlic rosemary butter and the shrimp sizzles in that same flavored butter sauce. All you need are some Boiled New Potatoes to make it a meal.
This truly tastes like dining at a fancy steakhouse – it’s super flavorful, juicy, and memorable. Did I mention it took me less than 30 minutes to make? Pair it with Chocolate Souffle and your menu is golden. Watch the video tutorial and see how easy this is.
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Surf and Turf Video Tutorial
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Surf and Turf Recipe
Years ago (January 2006), my husband and I had the opportunity to go on a horse-drawn sleigh ride in the snow-covered mountains which landed in a cozy cabin where live music was playing and a steak and shrimp dinner was served (I snapped the photo below from that night).
Friends from church had reservations for that sleigh ride and weren’t able to attend so they were kind enough to offer their tickets to us and it was such a beautiful experience that we still remember. We were so impressed by that meal and it was the inspiration for this Surf and Turf recipe.
Ingredients for Steak and Shrimp
The key to making great surf and turf is all of the accumulated flavors from cooking the steak and shrimp in the same pan with flavored butter. The ingredients here are simple, but the flavors are memorable.
- Filet Mignon – steaks should be even thickness and about 1 1/2″ thick
- Shrimp – use large 21-25 count shrimp
- Salt and Pepper – we use fine sea salt and freshly ground black pepper and make sure to season just before you start cooking.
- Oil – use a vegertable oil, extra LIGHT olive oil or any high heat cooking oil.
- Unsalted Butter – I like to cut it into pieces so it melts quickly in the skillet. Swirl the pan as it melts so it doesn’t spatter.
- Garlic – use 2 large cloves, peeled and cut into quarters
- Rosemary – one sprig is sufficient to infuse the butter with rosemary flavor and aroma
Time Saving Tip: Buy shrimp that are peeled and deveined with the tail on. If buying frozen shrimp, be sure to fully thaw shrimp according to the package instructions.
How to Make Surf and Turf
- Prep Steaks and Shrimp – pat dry with paper towels and season with salt and black pepper.
- Heat the pan – place a heavy skillet or cast iron pan over medium/high heat and once it’s starting to smoke, swirl in 1/2 Tbsp oil.
- Sear steaks – sear steaks for 4 minutes on the first side, 3 minutes on the second side and then sear the edges for 30-60 seconds per edge. Remove from heat 10 degrees before your desired temp on a thermometer. Transfer to a plate and tent with foil. The temperature will rise as it rests.
- Flavored Butter – reduce skillet to medium heat and melt in 3 Tbsp butter with quartered garlic cloves and a rosemary sprig.
- Sautee shrimp – Add shrimp and sautee in a single layer for `1 minute, flip and cook another minute until opaque and pink then remove from heat.
- Return steaks to the pan along with any accumulated juices. Turn the steaks to coat and spoon more flavored butter over them. Serve and enjoy.
Pro Tip: Season your steak and shrimp just before turning on the stove. Seasoning too early will draw moisture out of the steak and shrimp.
Steak Doneness Chart
When using an expensive cut of meat, or any cut of meat really, a good Thermometer will give you confidence in the kitchen. Since a steak will continue to cook and increase in temperature when it’s taken off the heat, you’ll want to remove the steak from the skillet about 10 degrees before the final desired temperature. These are the final resting temperatures that we aim for:
- 130˚F for Medium-Rare
- 135˚F for Medium doneness (Natasha’s favorite)
- 140˚F for Medium-Well doneness
Common Questions
Surf and turf is the combination of seafood (surf) and red meat (turf). The seafood can be anything from shrimp to Lobster or scallops and the turf is typically a great steak. If you aren’t able to source Filet Mignon or Beef Tenderloin, you can substitute with New York Steak, Ribeye, or Top Sirloin, which are all excellent cuts that will yield tender results.
You can make grilled surf and turf, just place your cast iron skillet on the grill over medium/high heat. I would definitely use a skillet to benefit from the pan juices and flavored butter.
Yes, you can use your favorite steak here and cook to your desired doneness. A better quality steak with more marbling will yield tender results. Also, go for a steak that is about 1 1/2″ thick. If it is too thick, it will take longer to cook on the skillet.
How to Serve
We love to serve this as a main course paired with these simple sides:
I’ll never stop loving this steak and shrimp meal. I love the simple ingredients, how easy it is to make, and how incredible it tastes.
More Valentine’s Day Recipes
If you are looking for some special occasion recipes to pair with this Surf and Turf, here are some of our favorite Valentine’s Day recipes:
- Chocolate Covered Strawberries
- Red Velvet Cake
- Panna Cotta with Berry Sauce
- Chocolate Lava Cakes
- Creme Brulee
- Tiramisu Recipe
Surf and Turf (Steak and Shrimp)
Ingredients
- 1 lb filet mignon, 2 steaks, each 1 1/2” thick
- 12 oz large shrimp, peeled, deveined, tail-on (21-25 count)
- 1 1/4 tsp fine sea salt, divided, or to taste
- 3/4 tsp black pepper, divided, or to taste
- 1/2 Tbsp vegetable oil, or any high heat cooking oil
- 3 Tbsp unsalted butter
- 2 garlic cloves, peeled and quartered
- 1 sprig fresh rosemary
Instructions
- Pat dry shrimp and steaks thoroughly with a paper towel. Just before cooking, season the steak season with 1 tsp salt and 1/2 tsp black pepper, and season shrimp with 1/4 tsp salt and 1/4 tsp black pepper or to taste.
- Heat a large cast-iron skillet over medium/high heat. Once it’s hot to the point where it’s just starting to smoke, add 1/2 Tbsp olive and swirl the skillet to coat.
- Add the steaks and sear for 4 minutes on the first side then flip and sear for 3-4 minutes on the second side. Using tongs, turn the steaks on their sides to render the white fat and sear the edges (30-60 seconds per edge). Remove from the skillet when it is about 10 degrees from your desired doneness on a thermometer (the temperature will continue to rise as it rests). Transfer the steaks to a plate and tent with foil to rest.
- Reduce the heat to medium and right away add 3 Tbsp butter, quartered garlic cloves, and a sprig of rosemary.
- Add the seasoned shrimp to the pan and spread in a single layer. Sauté about 1 minute per side or until pink and opaque and cooked through then immediately remove the skillet from the heat.
- Return steaks to the pan and turn to coat in pan sauce, spooning more of the flavored butter over the steak and shrimp. Serve drizzled with more pan sauce.
Notes
- 130˚F Medium Rare
- 135˚F Medium
- 140˚F Medium-Well
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
You make it so easy to make delicious food, Natasha! Every recipe of yours, including this one, is a surefire winner for my family. Thank you!
Thank you so much. I hope your family will love all of the recipes that you will try for them.
Perfect recipe! I had a strip steak (I don’t really like filet) so I used different timing for the steak. I did make a garlic & herb compound butter beforehand & used that instead of the separate pieces in the pan. The pan-basting to finish the dish was the key. Thank you!
You’re very welcome. I’m so glad you enjoyed the recipe!
Hi Natasha. The recipe is wonderful. My brother taught me to always add a pat of butter to the top of the steak while resting. We sometimes use rosemary butter, but I prefer w/out. It adds even more yum to the recipe. Anyway, I enjoy all of your recipes and videos!
Thanks for sharing. We’re happy to hear that you love our Surf and Turf recipe!
Natasha,
I made this according to your directions. It was out of this world. The only thing I will change is next time pull the steak15-20 degree earlier as our steak was over done. Could be our POS Oven too. BTW I love the energy you have in your videos. You are my favorite!
Hi Kevin! Thank you for the feedback. That is very kind.
Wow! Made this for a date night as suggested. Had the potatoes on the side also. Posted it to my brother and he said it looks delicious. Which it was. Thanks Natasha! Also have had the Tuscany Chicken. Highly recommend both.
You’re very welcome! I’m so glad you loved it. Thanks for sharing.
Natasha, i want to come up with a surf anf turf stuffed poblano pepper but cant find any recipes. i dont want cheese heavy because i want tthe steak inside the poblano to come through. id top it with shrimp and some kind of sauce that would go good with the pepper, steak and shrimp. id prefer not to use hamburger. sliced steak would work. need help with a recipe if you have time. if not thanks for reading.
Hi Jim, I don’t have any poblano recipes but that does sound delicious.
What kind of pepper mill do you use to get the cracked pepper? I have 3 milld and none will do this course of a grind, I have tried smacking the pepper with a iron fry pan and the peppers just fly all over the place.
HELP 🙂
Hi Linda, I use this set HERE. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
This was amazing! I used smaller steaks, and a whole pound of shrimp (it is tailless, but I highly recommend the frozen Argentinian Red Rock Shrimp from Trader Joe’s). I cannot believe I made a steak this tender and delicious.
I do have to say that the oil/butter splattered a lot and cleanup of the stovetop and floor was the tradeoff!
Thank you so much for sharing that with me, Jill!
Wife said it was the best steak and shrimp I’ve ever made. That’s hard to believe since I spent 10 years with a steak and seafood restaurant (ancient mariner’s out of California then had my own.
Well thanks for your fantastic recipes.
That’s so fantastic! Thank you so much for sharing that with us, Fred. I’m really happy to know that this is the best steak and recipe that you have both tried!
I’ve watched u a lot and love the recipes..there is one thing with doing the videos is that it’s hard to focus and write down the recipe also . Videos go to fast.. can u put them in slow motion for us older folks. 😂
Hi Mary, thank you for the suggestion. My recipe is available above in this blog and it’s printable! It would save you time so that you are not writing. 🙂
Shark did good in helping you lift that pan toward the end. Love this recipe.
Hi Natasha.
I have cooked many of your delicious recipes & i am never dissatisfied. On this recipe i used sirloin steak, & shrimp, with the garlic,& crushed rosemary, & lots of butter. ( everything tastes better with butter.) I did put a little twist on the recipe & added red & orange bell peppers & asparagus. Very delicious. Next is the insta pot chicken.
Keep those great recipes coming.
Hi Eddie, thanks for sharing your modifications. I’m so happy you loved the recipe!
Hi Natasha, what can I substitute for filet mignon and and steak? I don’t eat beef or pork because of all the salt in it so can I use chicken? Or really anything besides beef or pork? Thanks!
Hi Diamond, I bet chicken may work. You will likely need to change the cooking time! I hope you love this recipe!
Every recipe of yours I have made has been so good. I really enjoy you upbeat presentation. I look forward to watching you all the time!
You’re so nice! Thank you for sharing that great review with me, Rose!
I have been a fan of your recipes but last nights Valentines Dinner just left me having to leave a review! You’re recipes are amazing! Decided to stay in and cook dinner for the fiancé and I and I had her thinking she was at a steakhouse with this surf and turf recipe. Thank you for being so helpful and sharing your recipes with us.
Thank you for that wonderful compliment and review! I’m so glad to hear your celebration was a delicious success!
Thank you Natasha!! I prepared this surf and turf recipe and it was delicious!
I’m glad you loved it, Maria!
This looks really good! But I’ve never cooked shrimp, so when I went to the frozen isle at costco to buy shrimp I wasn’t sure wether to buy the cooked or raw shrimp, could you help me with that? Thanks!
Hi Diana, we recommend raw shrimp. Pre-cooked shrimp tends to get rubbery when cooked.
Can you suggest a different herb other than rosemary. I love it but my husband does not! Thanks so much!
Hi Theresa, we prefer it with rosemary, but thyme & sage may work also, or you can omit it! I hope you love this recipe!
What an amazing dinner for our early at-home Valentine’s Day date! My husband couldn’t believe I made it…he said it was better than any restaurant! Thanks for making me look so good with your easy, step by step directions. 🙂
This meal is so fancy! Perfect for Valentine’s day! I’m so glad this was a hit in your home!
So easy, but so yummy! You can’t go wrong with butter and garlic in my book. 🙂
Garlic is a must! I’m so glad you enjoyed it!
I can’t wait to try the recipe in the next few days Have the steak(prime Rib) I hope is Okay and using frozen precook shrimp Please reply on my changes?
Hi Catherine, the prime rib will be slightly different than filet mignon – filet mignon is very tender meat, but it may still work here! We recommend raw shrimp. Pre-cooked shrimp tends to get rubbery when cooked.
Steak & shrimp..best combination ever! It’s hearty & full of flavor!
That it is! Thank you, Kristyn!
I like squid!
Any recipes on frozen squid? (that is all I can buy)
thank you!
Roy
Hi Roy! I don’t have any squid recipes at this time. I hope you try this recipe soon!
All what you make is A+ and above love love love to tune in and try your dishes
Thank you for that wonderful compliment, Barbara! I’m so glad you enjoyed it!