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Our Grilled Surf and Turf marries the best of the earth and the best of the sea with a Petite Filet Mignon and Lobster Tails, both grilled, and then finished with an herb compound butter.

Looking for other variations for steak or seafood? Check out our grilled hanger steak, grilled tuna, or one of our awesome shrimp dishes!

Or Jump to the specific details below:

What is Surf and Turf?

Surf and Turf describes a meal that includes one food earth element like beef, and one seafood element, most typically shellfish, like shrimp or lobster. Because of the expense of such a meal, it’s often made for special occasions. But when done right can be so much more satisfying (and delicious) than the up-charge at most restaurants.

Best Steak Options

Any quality steak works that you like. But we recommend a thick steak that ranges from 1 1/2 inches to 2 inches thick is best for grilled surf and turf. For convenience of cooking time and flavor use:

• Filet Mignon – Lean and tender and the most common seen in restaurants.
• Petite Filet Mignon – Also from Beef Tenderloin but from the smaller end. Good portion size for this recipe.
• New York Strip or Manhattan Strip (Smaller version of the NY) – NY has great marbling and flavor.
• Ribeye – Great marbling and great on the grill. Can cause flare ups.

We love and use Snake River Farms for their American Wagyu Filet’s, which are amazing. You can also get a USDA Prime from their Double R Ranch as well.

Best Seafood Options

Seafood grills quickly, so whatever you choose be sure it’s a larger meat like:

• Lobster Tails – Grills easily and a great presentation. You can buy various sizes.
• Crab Claws – There are many types of crab – large claws have a butter rich flavor similar to lobster.
• Jumbo Size Shrimp – Large shrimp are a nice option. Look for the largest size you can find.
• Prawns – Prawns are technically not shrimp. Prawns are larger and often come with the shells on which makes great presentation.

Check out our grilled lobster tail recipe to learn about how to break down the lobster tail for grilling.

How to Make Surf and Turf on the Grill

The idea is to coordinate and grill the food so the meat all comes off and ready at the same time. Because it’s ideal to let the beef rest 10 minutes before slicing, and to serve the lobster tails warm, coordinate by grilling the steak first, and then as it finishes and rests, to grill the tails.

Preparation

• Make the compound butter in advance. Can be made several days prior.
• Prepare the grill for two zone or direct/indirect grilling using lump charcoal. We like to target 450 – 500 degrees Fahrenheit.
• Season the steak and prepare the lobster tails.

Grill The Steak

1. Grill the steak over direct heat for 5 minutes per side or until a nice sear, and then move to indirect heat and cover the grill.
2. Remove the steak when the internal temperature of the steak reaches the desired finishing temperature (see chart below) using a good instant read thermometer. Let rest on a cutting board loosely tented in foil.
3. Add a dollop of the compound butter to the top of the steak while it rests.

Grill Lobster Tails

1. While the steak rests, grill the lobster over direct heat for 5 minutes flesh side down.
2. Flip and finish flesh side up. Add a dollop of the compound butter to the lobster. Continue grilling until the internal temperature of the lobster tails is 135 degrees F using an instant read thermometer like the Thermoworks Thermapen One. This will take roughly 4 more minutes. Always cook to temperature not time.
3. Remove, slice the steak, and serve with your favorite sides.

Beef Temperature Ranges

Be sure to take into consideration the carry-over cooking that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak’s internal temperature will rise as it rests.

Black and Blue	100 – 120° Fahrenheit (F)	37 – 48° Celsius (C)
Rare	120 – 130° F	48 – 54° C
Medium Rare	130 – 140° F	54 – 60° C
Medium	140 – 150° F	60 – 65° C
Medium Well (not recommended)	150 – 160° F	65 – 71° C
Well Done (not recommended)	160 – 170° F	71 – 76° C

Side Options

Explore all of our side recipes or from some of our favorites.

• Grilled Green Beans with Grilled Lemon
• Risotto
• Grilled Carrots
• Grilled Broccolini
• Perfect Roasted Potatoes
• Parsnip Puree or Mashed Potatoes

Wine Pairing for Surf and Turf

With two very different proteins for your typical surf and turf I highly recommend having two smaller glasses of wine (both a white and a red), so you can enjoy one with the lobster and one with the steak. This is a good opportunity to buy those half bottles you see at wine stores (or just save any unused wine for later in the week).

For the lobster look for a hearty white with some oak in it, like Chardonnay, or Champagne or sparkling blancs de blanc. For the steak, steer clear of something too big and tannic (tannins clash in a bad way with the lobster). Instead stick to lighter style reds like Pinot Noir or other red such as lighter style Zinfandel or Malbec.

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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