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Surf and Turf with Creamy Garlic Sauce

A quick and elegant dish combining steak and lobster or shrimp, elevated with a creamy garlic sauce, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

For the surf and turf
  • 4 pieces filet mignon steaks (6–8 oz each) or ribeyes, trimmed and patted dry
  • 2 pieces lobster tails (split lengthwise) or 1 lb large shrimp, peeled & deveined Lobster can be substituted with shrimp.
  • Salt and freshly ground black pepper To taste
  • 2 tbsp olive oil
  • 2 tbsp butter
For the creamy garlic sauce
  • 4 tbsp butter
  • 6 cloves garlic, finely minced Or more if you love garlic
  • 1 cup heavy cream
  • 1/2 cup chicken or seafood stock (low-sodium)
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste
Optional sides and garnishes
  • Steamed asparagus, roasted potatoes, or a simple arugula salad For serving
  • Lemon wedges For serving

Method
 

Preparation
  1. Bring steaks to room temperature (about 20 minutes). Season both sides generously with salt and pepper.
  2. Preheat your oven to 400°F if your steaks are thick (over 1.5 inches) and need finishing in the oven.
  3. Prep lobster tails: using kitchen shears, cut down the center of the top shell and pull the meat free.
Searing
  1. Heat a large skillet over medium-high heat. Add olive oil and sear steaks 2–3 minutes per side.
  2. Add butter and baste the steaks for extra flavor. If finishing in the oven, transfer skillet to oven for 4–8 minutes.
Cooking Seafood
  1. In the same skillet, sear the lobster tails meat-side down for 2–3 minutes. Flip and cook another 1–2 minutes.
  2. If using shrimp, sear for 1–2 minutes per side. Remove seafood and tent with foil.
Making the Sauce
  1. Lower heat to medium and add 4 tbsp butter to the skillet. Add minced garlic and sauté until fragrant.
  2. Pour in stock and simmer for 1–2 minutes to deglaze the pan. Stir in heavy cream and bring to a gentle simmer.
  3. Add Parmesan and whisk until melted. Add lemon juice, parsley, and a pinch of red pepper flakes.
Serving
  1. Return steaks and seafood to the skillet to warm. Plate the steaks and seafood, spooning extra sauce over them.
  2. Garnish with parsley and lemon wedges. Serve immediately.

Notes

Don’t overcrowd the pan and let steaks rest for 5–10 minutes after cooking. You can make the sauce ahead and rewarm gently.