🥩🦞 Garlic Butter Surf & Turf Plate
Serves 2
Ingredients
Steak (Turf):
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2 ribeye, filet mignon, or strip steaks (8 oz each)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika (optional, for color)
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1 tbsp olive oil
Seafood (Surf):
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4–6 large shrimp, peeled and deveined
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2 lobster tails, halved lengthwise (optional: crab cakes or scallops)
Garlic Butter:
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4 tbsp unsalted butter
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4 cloves garlic, minced
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1 tsp fresh parsley, chopped
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½ tsp lemon juice
Sides (optional but classic):
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Asparagus, roasted or sautéed
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Garlic mashed potatoes or baked potatoes
Instructions
1. Prep Garlic Butter
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Melt butter in a small saucepan over low heat.
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Add minced garlic and cook 1–2 minutes until fragrant.
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Stir in parsley and lemon juice. Keep warm.
2. Cook the Steaks
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Pat steaks dry and season with salt, pepper, and paprika.
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Heat olive oil in a skillet over medium-high heat.
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Sear steaks 3–5 minutes per side (depending on thickness) for medium-rare, longer for desired doneness.
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Let rest 5 minutes before serving.
3. Cook the Seafood
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Shrimp: Sauté in a little garlic butter 2–3 minutes per side until pink and opaque.
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Lobster tails: Brush with garlic butter, broil 6–8 minutes until meat is opaque and slightly firm.
4. Assemble the Plate
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Place steak on the plate.
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Arrange shrimp and/or lobster tails alongside.
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Drizzle generously with remaining garlic butter.
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Add your sides: asparagus, mashed potatoes, or roasted veggies.
💡 Chef’s Tips
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For extra flavor, baste steaks with garlic butter during the last minute of cooking.
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Use fresh herbs like thyme or rosemary in the garlic butter for a gourmet touch.
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Serve immediately while everything is hot and glistening — presentation matters!
This plate screams fine dining at home.
If you want, I can make a “luxury version” with filet mignon, lobster tail, jumbo shrimp, and a white wine-garlic butter sauce” — it’s show-stopping for guests. Do you want me to do that?
