Buttery Garlic Surf and Turf Platter **The Ultimate Indulgence: Buttery Garlic Surf and Turf Platter** Few meals feel as luxurious and satisfying as a **Surf and Turf Platter**—especially when it’s dripping in rich **buttery garlic sauce*

 

Buttery Garlic Surf and Turf Platter

Surf and turf is the ultimate indulgence—perfect for special occasions, date nights, or whenever you want to treat yourself and your guests. It combines the best of both worlds: the robust, meaty flavor of steak (turf) and the fresh, delicate sweetness of seafood (surf). When enhanced with a decadent garlic butter sauce, the result is nothing short of spectacular.

This platter features:

• Pan-seared filet mignon or ribeye steak (you choose your cut!)

• Juicy garlic butter shrimp and/or lobster tail

• A rich, fragrant garlic butter sauce for drizzling

• Optional sides to complete the experience

---

Why Make a Buttery Garlic Surf and Turf?

• The contrast of steak and seafood offers a balance of flavors and textures.

• Garlic butter is a timeless sauce that complements both meats perfectly.

• It’s an elegant, impressive meal that’s simpler to prepare than you might think.

• Customizable to your taste and budget.

• Great for sharing with friends and family!

---

Ingredients

For the Steak

Ingredient	Amount	Notes
Filet mignon or ribeye steaks	2 steaks, 8 oz each	About 1 to 1 ½ inch thick
Kosher salt	1 tsp	For seasoning
Freshly ground black pepper	1 tsp	To taste
Olive oil or vegetable oil	2 tbsp	For searing
Fresh thyme or rosemary	2 sprigs	Optional, adds aromatic flavor
Butter	2 tbsp	For basting during searing
Garlic cloves	3 cloves, smashed	For basting

For the Seafood

Ingredient	Amount	Notes
Large shrimp or prawns	8 to 12, peeled and deveined	Tail on for presentation
Lobster tails (optional)	2 tails, about 5 oz each	Fresh or thawed if frozen
Butter	4 tbsp	For cooking shrimp and lobster
Garlic cloves	4 cloves, minced	Fresh garlic for maximum flavor
Lemon juice	2 tbsp	Freshly squeezed
Fresh parsley	2 tbsp, chopped	For garnish and freshness
Paprika	½ tsp	Optional, for mild smoky flavor
Salt and pepper	To taste	For seasoning

For the Garlic Butter Sauce (extra)

Ingredient	Amount	Notes
Unsalted butter	½ cup (1 stick)	Melted
Garlic cloves	4 cloves, finely minced	Fresh garlic for sauce
Fresh lemon juice	1 tbsp	Brightens flavor
Fresh parsley	1 tbsp, chopped	Garnish
Salt	To taste
Freshly ground black pepper	To taste

---

Optional Side Dishes

• Garlic mashed potatoes

• Roasted asparagus or green beans

• Grilled corn on the cob

• Creamed spinach

• A fresh mixed green salad with vinaigrette

---

Equipment Needed

• Cast iron skillet or heavy-bottomed frying pan

• Tongs

• Baking sheet (if broiling lobster tails)

• Small saucepan for garlic butter sauce

• Chef’s knife and cutting board

• Measuring spoons

• Serving platter

---

Step-by-Step Preparation and Cooking Guide

Step 1: Prep the Steaks

1. Bring steaks to room temperature — take them out of the fridge about 30 minutes before cooking. This helps them cook evenly.

2. Season generously with kosher salt and freshly ground black pepper on both sides.

3. Optional: Tie steaks with kitchen twine for even cooking and better shape, especially for filet mignon.

---

Step 2: Prepare the Garlic Butter Sauce

1. In a small saucepan, melt the butter over medium-low heat.

2. Add minced garlic and sauté gently until fragrant, about 1–2 minutes. Don’t brown the garlic to avoid bitterness.

3. Stir in fresh lemon juice and chopped parsley. Season with salt and pepper to taste.

4. Keep the sauce warm on low heat.

---

Step 3: Cook the Steaks

1. Heat the skillet over medium-high heat until very hot but not smoking.

2. Add 2 tablespoons olive or vegetable oil to the pan.

3. Place the steaks in the pan carefully; you should hear a loud sizzle. Don’t overcrowd the pan.

4. Sear for about 3–4 minutes without moving, until a deep golden crust forms.

5. Flip the steak and add butter, smashed garlic cloves, and fresh herbs to the pan.

6. Tilt the pan and use a spoon to baste the butter over the steak repeatedly as it cooks for another 3–4 minutes for medium-rare (adjust time to desired doneness).

7. Use a meat thermometer for precision: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

8. Remove the steak and tent with foil to rest for 5–10 minutes.

---

Step 4: Cook the Shrimp and Lobster

Shrimp

1. In a separate pan, melt 2 tablespoons butter over medium heat.

2. Add minced garlic and sauté for 30 seconds.

3. Add shrimp in a single layer and sprinkle with salt, pepper, and paprika.

4. Cook for 2–3 minutes on each side or until shrimp are pink and opaque.

5. Finish with a squeeze of fresh lemon juice and chopped parsley.

Lobster Tails (Optional)

1. Preheat your oven’s broiler to high.

2. Using kitchen shears, cut down the top shell of the lobster tail and gently pull the meat out, resting it on top of the shell.

3. Brush lobster meat with melted garlic butter.

4. Place lobster tails on a baking sheet and broil for 8–10 minutes until the meat is opaque and lightly browned.

5. Baste with additional garlic butter halfway through cooking.

---

Step 5: Assemble the Platter

1. Arrange the steaks and seafood attractively on a large serving platter.

2. Drizzle the garlic butter sauce generously over the steak and seafood.

3. Garnish with additional fresh parsley, lemon wedges, and whole roasted garlic cloves for visual appeal.

4. Serve immediately with your choice of sides.

---

Tips for Perfect Surf and Turf

• Choose quality cuts: Filet mignon is tender and mild, ribeye is flavorful with more fat. Both are excellent.

• Don’t overcrowd the pan: Cook steaks and seafood in batches if needed for even searing.

• Use fresh garlic: It makes all the difference in aroma and flavor.

• Rest the meat: Essential to redistribute juices and avoid dryness.

• Keep it warm: You can tent cooked steak loosely with foil while cooking seafood.

• Wine pairing: Full-bodied red wines like Cabernet Sauvignon or Merlot pair beautifully with steak, while Chardonnay or Sauvignon Blanc complements seafood.

---

Variations and Add-Ons

• Butter herb compound: Mix softened butter with minced garlic, parsley, chives, and lemon zest. Dollop on hot steak and seafood.

• Spicy garlic butter: Add crushed red pepper flakes or cayenne to the butter for a kick.

• Grilled option: Cook steaks and shrimp on a grill for smoky flavor, then finish with garlic butter.

• Surf additions: Add scallops, crab legs, or mussels for variety.

• Turf swap: Substitute steak with lamb chops or pork tenderloin.

---

Serving Suggestions and Pairings

• Serve alongside creamy mashed potatoes or buttery garlic roasted potatoes.

• Steamed or grilled asparagus and a crisp green salad balance richness.

• For drinks, offer a bold red wine for the steak and a crisp white wine for the seafood.

• Consider serving garlic bread or a crusty baguette to soak up the garlic butter sauce.

---

Troubleshooting

Issue	Cause	Solution
Steak overcooked/dry	Too high heat or overcooking	Use thermometer, reduce heat, rest steak
Seafood rubbery or tough	Overcooked	Cook shrimp and lobster just until opaque
Garlic butter burns	Garlic cooked too long/too hot	Sauté garlic gently on low heat
Lack of flavor	Insufficient seasoning	Season generously with salt and fresh garlic

---

Nutrition Overview (Approximate per serving)

Nutrient	Amount (with steak & shrimp)
Calories	600–700 kcal
Protein	50–60 g
Fat	40–50 g
Saturated Fat	20–25 g
Carbohydrates	5–10 g
Fiber	1–2 g
Sodium	Variable, depending on salt

---

Final Thoughts

A Buttery Garlic Surf and Turf Platter is a spectacular, show-stopping meal that balances luxurious flavors with approachable techniques. By mastering the art of perfect searing and a luscious garlic butter sauce, you can elevate humble steak and seafood to gourmet status. This recipe encourages you to use quality ingredients, savor each cooking step, and present an impressive feast that will wow your guests or simply make your meal at home special.

With practice, you can customize the platter with your favorite seafood and cuts of meat, adding your personal flair with herbs, spices, and sides. This meal pairs wonderfully with good company, fine wine, and the pleasure of sharing something truly delicious.

---

Would you like detailed recipes for the sides, a printable shopping list, or wine pairing tips? Just let me know!