Perfect 30-Minute Surf and Turf Dinner Recipe

There’s something magical about a surf and turf dinner recipe that makes any night feel special. Maybe it’s the way juicy steak and buttery shrimp come together in the perfect bite, or how quickly it all comes together (seriously, under 30 minutes!). This is my go-to celebration meal – whether it’s date night, birthdays, or “just because” Wednesdays when we need a little luxury. I’ll never forget the first time I made this for my husband; he thought I’d spent hours in the kitchen, but our secret? A hot skillet, good ingredients, and that irresistible garlic butter sauce that ties everything together. Trust me, once you try this combo, you’ll understand why surf and turf never goes out of style.

Why You’ll Love This Surf and Turf Dinner Recipe

This recipe is a total winner, and here’s why:

• It’s quick and easy – ready in under 30 minutes, perfect for busy nights.
• You’ll get restaurant-quality results without leaving your kitchen.
• The combo of steak and shrimp is a crowd-pleaser every single time.
• That garlic butter sauce? Irresistible – it ties everything together beautifully.

Ingredients for Surf and Turf Dinner Recipe

Here’s everything you’ll need for this showstopper meal:

• Proteins: 2 (8 oz) ribeye steaks (about 1-inch thick), 12 large shrimp (peeled and deveined, tails on looks fancy!)
• Seasonings: 1 tsp salt, 1 tsp black pepper, 1 tsp paprika
• Cooking fats: 2 tbsp olive oil, 2 tbsp butter
• Aromatics: 2 cloves garlic (minced)
• Finishing touches: 1 lemon (cut into wedges), fresh parsley (chopped)

Ingredient Notes & Substitutions

No ribeye? No problem! Sirloin or New York strip work great too. For shrimp, frozen works if thawed overnight in the fridge (pat them dry!). The key? Room-temperature steaks – take them out 30 minutes before cooking. Trust me, cold steaks cook unevenly. Out of paprika? A pinch of cayenne adds nice warmth. And if you’re feeling fancy, swap parsley for chives!

Equipment Needed

Grab these trusty tools before you start:

• A heavy skillet (cast iron is perfect)
• Tongs for flipping steak and shrimp
• Cutting board and sharp knife
• Instant-read thermometer (for steak perfection)

How to Make Surf and Turf Dinner Recipe

Alright, let’s get cooking! The magic of this surf and turf dinner recipe happens in stages – first the steak, then the shrimp, all in the same pan (hello, flavor town!). I promise it’s easier than it sounds, and the results will make you feel like a kitchen superstar.

Cooking the Steak

First things first – season those beautiful ribeyes generously with salt, pepper, and paprika on both sides. Heat your skillet over medium-high until it’s hot enough that a drop of water sizzles immediately. Add the olive oil, then carefully lay the steaks in the pan. Now, here’s the key: don’t touch them for a full 4-5 minutes! This creates that gorgeous crust we all love. Flip and cook another 4-5 minutes for perfect medium-rare (135°F on your thermometer). Transfer to a plate and let them rest – I know it’s tempting, but those 5 minutes let the juices redistribute for maximum tenderness.

Cooking the Shrimp

While the steak rests, melt butter in the same skillet (don’t you dare wash it – all those browned bits equal flavor gold!). Add the garlic and let it sizzle for about 30 seconds until fragrant. Toss in the shrimp in a single layer – they’ll cook fast, about 2-3 minutes per side. You’ll know they’re done when they turn pink and opaque with a slight curl. Squeeze a lemon wedge over them right at the end for that bright pop of flavor!

Tips for the Perfect Surf and Turf Dinner Recipe

After making this surf and turf dinner recipe countless times, I’ve picked up some game-changing tricks!

• Dry those shrimp: Pat them thoroughly with paper towels – wet shrimp steam instead of searing.
• Thermometer is key: For perfectly cooked steak every time, pull ribeyes at 135°F (they’ll rise to 145°F while resting).
• Hot pan, happy steak: Wait until your skillet is smoking hot before adding the steaks – that sizzle means business!
• Fresh garnishes matter: A sprinkle of parsley and lemon wedges make all the difference for presentation and brightness.

Serving Suggestions for Surf and Turf Dinner

Now for the fun part – plating up this gorgeous surf and turf dinner! I love serving the steak and shrimp with garlic mashed potatoes – they soak up that amazing pan sauce beautifully. For something lighter, roasted asparagus or a crisp Caesar salad balances the richness perfectly. Don’t forget those lemon wedges – a quick squeeze right before eating adds the perfect bright note. Pro tip? Warm your plates first – it keeps everything cozy until the last bite!

Storing and Reheating

Leftovers? No problem – though I doubt you’ll have any! Store steak and shrimp separately in airtight containers in the fridge for up to 2 days. When reheating, go low and slow – microwave the steak at 50% power or warm gently in a skillet to keep it tender. The shrimp? They’re best reheated quickly in a hot pan to prevent rubberiness. Pro tip: That garlic butter sauce makes amazing next-day scrambled eggs – just sayin’!

Surf and Turf Dinner Recipe FAQs

I get asked these questions all the time about my go-to surf and turf dinner recipe, so let me share what I’ve learned through years of making this crowd-pleaser:

Can I use scallops instead of shrimp?
Absolutely! Just make sure they’re dry (pat them super well) and sear for about 2 minutes per side – they cook even faster than shrimp. The sweet flavor pairs beautifully with steak.

How do I prevent rubbery shrimp?
Two words: don’t overcook! As soon as they turn pink and opaque with a slight curl (about 2-3 minutes), they’re done. Also, always pat them dry before cooking – moisture is the enemy of perfect shrimp texture.

What if I don’t have a meat thermometer?
The finger test works in a pinch! Gently press the steak – if it feels like the fleshy part of your palm below the thumb when your hand is relaxed, that’s medium-rare. But really, invest in a $10 thermometer; it’s a game-changer.

Can I make this with chicken instead of steak?
Sure thing! Use boneless, skinless chicken breasts (pound them to even thickness first). Cook to 165°F internal temp. The shrimp and garlic butter sauce work wonderfully with chicken too.

Nutritional Information

Here’s the scoop on what’s in this delicious surf and turf dinner recipe (per serving): about 650 calories, 45g fat (18g saturated), and a whopping 55g protein! Remember, these are estimates – your exact numbers might vary slightly based on ingredient sizes and brands. The shrimp bring lean protein while the ribeye delivers that satisfying richness we all crave in a special meal like this. It’s indulgent but packed with quality nutrients too!

Rate This Recipe

Did you make this surf and turf dinner? I’d love to hear how it turned out – leave a comment and let me know what you thought!