You don’t have to go to a fancy restaurant to treat yourself. You can make delicious surf and turf at home, and it’s not as hard as you might think!
With a few simple ingredients and attention to detail, you’ll be making a 5-star dinner in no time.
Steak and Lobster Surf and Turf
Some might say combining steak and lobster is extravagant.
I think it’s delicious.
The trickiest part of this recipe is getting the steak and lobster to finish simultaneously. Since steak takes longer, you’ll need to stagger them to get it right. More on that below.
I went with lobster, but you can easily substitute for scallops or shrimp. Even crab legs would be delicious.
Ingredients you’ll need
- New York Strip – from Snake River Farms.
- Lobster tails – from Snake River Farms.
- Seasoning – salt, pepper, and garlic powder.
- Olive oil
- Butter – I used unsalted as I will have already seasoned the lobster with salt.
- Herbs – parsley and thyme.
- Lemon juice
Equipment you’ll need
- Charcoal grill – a gas grill will also work
- Knife – or kitchen shears, depending on how you want to cut your lobster.
- Instant read thermometer – I consider this essential for this recipe because you need to nail the timing to serve both items together at their optimal doneness
- Basting brush
How to get your timing right so the steak and lobster finish cooking together
The steak needs more time to cook than the lobster, so I like to stagger the two and try to get them to finish simultaneously. That way, both can be enjoyed together while still warm.
To get the best results, you want to go by temperature, not time for this recipe. That’s where an instant-read thermometer comes in handy.
Set up your grill for two-zone cooking. You’ll be placing your steak on the cooler side of the grill, away from the heat source, so it does not cook too fast or burn.
Once your steak reaches an internal temperature of around 110°F, add your lobster directly over the charcoal side to cook. Continue to flip back and forth for the best results.
Once the lobster reaches an internal temp of 135°F, place it onto the indirect side of the grill, grab your steak, and sear it directly over the hot charcoal to finish.
Once the steak reaches an internal temperature of 130°F, remove the steak and lobster from the grill and let them rest for at least 10 minutes.
How to make Steak and Lobster Surf and Turf
1. Set up the grill
I’m using a PK 360 charcoal grill for this recipe. It holds temperatures exceptionally well and gets hot quickly when you want to ramp up the heat to get a nice sear.
I bank my charcoal to one side and adjust my vents accordingly to try and keep the temperature between 250-300°F.
2. Prep the steak
For this recipe, I’m using an American Wagyu New York Strip from Snake River Farms.
You can follow the same steps with any cut of steak though, so just use what you can get your hands on.
Season the New York Strip with salt, pepper, and garlic powder on both sides and edges.
Let it sit out and come to room temperature while your grill gets up to temperature.
3. Prep the lobster
There are a couple of ways to prepare the lobster. For an extra fancy presentation, you can take sharp kitchen shears, cut a slit down the top of the shell, and then pull the lobster meat up and over so it rests on top.
The other way is to split the tail right down the middle into two halves. This is the method I prefer, as I can cook it meat side down on the grill, which results in better flavor.
Once cut, drizzle a little olive oil onto the meat side of the lobster tails and season them with salt, pepper, and garlic powder.
4. Garlic butter sauce
I like to make a simple garlic and herb butter to brush onto the lobster while they are grilling.
Combine butter, lemon juice, parsley, thyme, and minced garlic in a bowl.
Place the steak on the grill on the opposite side of the charcoal. You want to cook the steak until it reaches an internal temperature of around 110°F, flipping halfway through so both sides are cooked evenly.
When the steak reaches 110°F open the grill and place the lobster tails shell side down onto the grill.
Brush on the garlic herb butter a few times while cooking the lobster, and flip them a few times to ensure they cook evenly and don’t burn.
Once they reach an internal temperature of 135°F, place the lobster on the indirect side and start searing your steak over the charcoal.
Once the steak reaches 130°F, remove the steak and lobster from the grill to rest for at least 10 minutes.
Once the food has rested, slice the steak across the grain and plate with the lobster tail.
What to serve with surf and turf?
- Pasta Salad
- Crispy Smashed Potatoes
- Garlic and Rosemary Potatoes
- Southern Style Coleslaw
- Bacon Wrapped Brussel Sprouts
Steak and Lobster Surf and Turf
- 16 oz NY Strip
- 8 oz Lobster tails 2 lobster tails
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp olive oil
Garlic Herb Butter
- 1½ stick butter unsalted, melted
- 1 tbsp parsley chopped
- 1 tbsp thyme
- 2 tbsp garlic minced
- 1 tbsp lemon juice
- Set up your grill for two-zone cooking, with the temperature around 250-300°F.
- Season your steak with salt, pepper, and garlic powder on both sides and the edges.
- Split your lobster tails in half using a sharp knife and season with salt, pepper, and garlic powder.
- Place your steak on the indirect heat side of the grill. You want to cook the steak until it reaches an internal temperature of around 110°F, flipping halfway through so both sides are cooked evenly.
- Once the steak reaches an internal temperature of 110°F, place the steak directly over the charcoal and sear until an internal temperature of 130°F. Flip back and forth to build a nice crust. Remove the steak and rest while you cook the lobster.
- Place the lobster tails over direct heat and flip as needed. Cook the lobster until an internal temp of 135°F. Brush on garlic herb butter a few times.
- Once the steak and lobster are finished, slice the steak across the grain before plating with the lobster. I also like to brush on a little more garlic herb butter onto the lobster before serving.
For the Butter Sauce
- Combine melted butter, chopped parsley, thyme, minced garlic, and lemon juice in a bowl.