Romantic Surf Turf Steak Shrimp

The sizzle of a hot skillet and the aroma of garlic butter filling the kitchen—that was the sound that convinced me restaurant-quality surf and turf wasn't just for date nights out. I first attempted this on our fifth anniversary, nervously juggling two pans while trying not to overcook either component, and realized the secret isn't technique but confidence.

That first attempt was not perfect, the steaks were slightly more done than intended and I nearly burned the garlic, but sitting across from each other with plates full of something we had created together felt like the real celebration. Now this has become our go-to when we want to mark a moment without leaving the house.

Ingredients

• 2 filet mignon or ribeye steaks (6 oz each): The thickness matters here, anything thinner than an inch will cook too fast while the shrimp catch up
• 1 tbsp olive oil for steaks: Use a neutral oil with a high smoke point to prevent burning during the initial sear
• 1 tsp kosher salt: Season generously, this is your main flavor base for the meat itself
• ½ tsp freshly ground black pepper: Grind it right before seasoning for the most aromatic result
• 2 tbsp unsalted butter for steaks: This creates the basting liquid that carries the garlic and herb flavors into the meat
• 2 cloves garlic, smashed: Smashed releases more flavor into the butter than minced would during basting
• 2 sprigs fresh thyme or rosemary: Woody herbs hold up better in hot butter than delicate ones like basil
• 8 large shrimp, peeled and deveined: Leave the tails on for presentation but make sure they are clean
• 1 tbsp olive oil for shrimp: Keep this separate from the steak oil to prevent cross contamination
• 2 tbsp unsalted butter for shrimp: This forms your sauce, do not be tempted to reduce it
• 2 cloves garlic, minced: Finer than the steak garlic so it incorporates into the coating quickly
• 1 tbsp fresh parsley, chopped: Adds brightness and color to balance the rich butter
• Juice of ½ lemon: Fresh is essential here, bottled juice lacks the acidity to cut through the fat
• Pinch of smoked paprika: This small addition makes the dish look and taste more complex
• Salt and pepper, to taste: Shrimp need less seasoning than the steaks because the sauce carries most of the flavor
• 1 small bunch asparagus (optional): A quick roast in the same oven temperature makes for an easy side

Instructions

Bring steaks to room temperature:

Pull them from the fridge 30 minutes before cooking and pat thoroughly dry with paper towels, this ensures even cooking and proper browning

Season the steaks:

Sprinkle salt and pepper on both sides and press gently to help it adhere

Sear the steaks:

Heat olive oil in a heavy skillet over medium-high heat until it shimmers, then add steaks and let them sear undisturbed for 2 to 3 minutes per side

Baste with garlic butter:

Add butter, smashed garlic, and herb sprigs to the pan, tilt the skillet, and spoon the melting butter over the steaks continuously for 1 to 2 minutes

Rest the meat:

Remove steaks to a plate and cover loosely with foil while you start the shrimp

Cook the shrimp:

Heat olive oil in a separate pan over medium heat, add shrimp and cook for 1 minute per side until pink

Make the garlic butter sauce:

Add butter, minced garlic, parsley, lemon juice, paprika, salt, and pepper, then toss for 1 to 2 minutes until everything is fragrant and coated

Prepare the asparagus if using:

Toss with olive oil, salt, and pepper, then roast at 425°F for about 10 minutes while the shrimp cooks

Plate everything:

Place steaks on plates, arrange shrimp alongside or on top, and drizzle any pan juices over both

Save

Last Valentine's Day, we plated this at the kitchen counter instead of the dining table, standing there in our aprons tasting each component as we went. Something about the informality made it feel even more special, like we had stumbled on a secret that fancy restaurants do not want you to know.

Timing Is Everything

The shrimp cook in three minutes flat while the steaks need closer to eight, so start the steaks first and have all your shrimp ingredients measured and ready before you turn on the second burner. This staggered approach prevents the shrimp from overcooking while you finish basting the meat.

Pan Selection Matters

A cast iron skillet holds heat better than stainless steel and gives you that restaurant style crust, but if you only have one heavy pan, cook the steaks first and wipe it out quickly before starting the shrimp. The residual heat will actually help your garlic butter sauce emulsify faster.

Building Confidence

The first few times you make this you will probably check the steak doneness by cutting into it, which is fine while you are learning. Eventually you will develop the touch test, where a rare steak feels like the fleshy part of your palm and medium feels like the base of your thumb.

• Invest in a good instant read thermometer until you learn the feel of doneness
• Set out all ingredients before you turn on any heat, this is called mise en place for a reason
• Let the pans heat up fully before adding anything, you should see heat waves rising

Save

Serve this with something you can drink from the same glass, pour the wine before you start cooking and let it breathe alongside the steaks. The whole experience feels more intentional that way.

Recipe FAQs

→ What type of steak works best?

Filet mignon or ribeye are ideal for tender, juicy results, but sirloin or New York strip can also be used.

→ How do I get a perfect sear on the steak?

Pat steaks dry, season, and sear in hot olive oil for 2-3 minutes per side to form a rich crust before basting with butter and herbs.

→ How should shrimp be cooked for optimal flavor?

Sauté shrimp briefly until pink, then toss with butter, garlic, parsley, lemon juice, and smoked paprika for a fragrant coating.

→ Can I prepare sides with this dish?

Asparagus tossed with olive oil, salt, and pepper and roasted adds a fresh, tender accompaniment, enhancing the meal’s balance.

→ Any tips for resting the steak?

After cooking, cover steaks with foil and let them rest a few minutes for juices to redistribute, ensuring tenderness.