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Surf and Turf Recipe (VIDEO)

Surf and Turf (Steak and Shrimp) is easy, excellent, and our favorite Valentine’s Day Dinner. The tender filet mignon steak is seared in garlic rosemary butter and the shrimp sizzles in that same flavored butter sauce. All you need are some Boiled New Potatoes to make it a meal.

This truly tastes like dining at a fancy steakhouse – it’s super flavorful, juicy, and memorable. Did I mention it took me less than 30 minutes to make? Pair it with Chocolate Souffle and your menu is golden. Watch the video tutorial and see how easy this is.

Surf and turf cooked in skillet with rosemary garlic butter

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Surf and Turf Video Tutorial

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Surf and Turf Recipe

Years ago (January 2006), my husband and I had the opportunity to go on a horse-drawn sleigh ride in the snow-covered mountains which landed in a cozy cabin where live music was playing and a steak and shrimp dinner was served (I snapped the photo below from that night).

Friends from church had reservations for that sleigh ride and weren’t able to attend so they were kind enough to offer their tickets to us and it was such a beautiful experience that we still remember. We were so impressed by that meal and it was the inspiration for this Surf and Turf recipe.

Restaurant plate of steak, shrimp and potatoes

Ingredients for Steak and Shrimp

The key to making great surf and turf is all of the accumulated flavors from cooking the steak and shrimp in the same pan with flavored butter. The ingredients here are simple, but the flavors are memorable.

  • Filet Mignon – steaks should be even thickness and about 1 1/2″ thick
  • Shrimp – use large 21-25 count shrimp
  • Salt and Pepper – we use fine sea salt and freshly ground black pepper and make sure to season just before you start cooking.
  • Oil – use a vegertable oil, extra LIGHT olive oil or any high heat cooking oil.
  • Unsalted Butter – I like to cut it into pieces so it melts quickly in the skillet. Swirl the pan as it melts so it doesn’t spatter.
  • Garlic – use 2 large cloves, peeled and cut into quarters
  • Rosemary – one sprig is sufficient to infuse the butter with rosemary flavor and aroma
Ingredients for making steak and shrimp dinner

Time Saving Tip: Buy shrimp that are peeled and deveined with the tail on. If buying frozen shrimp, be sure to fully thaw shrimp according to the package instructions.

How to Make Surf and Turf

  1. Prep Steaks and Shrimp – pat dry with paper towels and season with salt and black pepper.
  2. Heat the pan – place a heavy skillet or cast iron pan over medium/high heat and once it’s starting to smoke, swirl in 1/2 Tbsp oil.
  3. Sear steaks – sear steaks for 4 minutes on the first side, 3 minutes on the second side and then sear the edges for 30-60 seconds per edge. Remove from heat 10 degrees before your desired temp on a thermometer. Transfer to a plate and tent with foil. The temperature will rise as it rests.
  4. Flavored Butter – reduce skillet to medium heat and melt in 3 Tbsp butter with quartered garlic cloves and a rosemary sprig.
  5. Sautee shrimp – Add shrimp and sautee in a single layer for `1 minute, flip and cook another minute until opaque and pink then remove from heat.
  6. Return steaks to the pan along with any accumulated juices. Turn the steaks to coat and spoon more flavored butter over them. Serve and enjoy.
Step by step how to sear steak and shrimp in a cast iron pan with flavored butter

Pro Tip: Season your steak and shrimp just before turning on the stove. Seasoning too early will draw moisture out of the steak and shrimp.

Surf and turf dinner cooked in a black cast iron pan

Steak Doneness Chart

When using an expensive cut of meat, or any cut of meat really, a good Thermometer will give you confidence in the kitchen. Since a steak will continue to cook and increase in temperature when it’s taken off the heat, you’ll want to remove the steak from the skillet about 10 degrees before the final desired temperature. These are the final resting temperatures that we aim for:

  • 130˚F for Medium-Rare
  • 135˚F for Medium doneness (Natasha’s favorite)
  • 140˚F for Medium-Well doneness
Filet mignon steaks cooked to medium doneness

Common Questions

What is Surf and Turf?

Surf and turf is the combination of seafood (surf) and red meat (turf). The seafood can be anything from shrimp to Lobster or scallops and the turf is typically a great steak. If you aren’t able to source Filet Mignon or Beef Tenderloin, you can substitute with New York Steak, Ribeye, or Top Sirloin, which are all excellent cuts that will yield tender results.

Can I cook this on the grill?

You can make grilled surf and turf, just place your cast iron skillet on the grill over medium/high heat. I would definitely use a skillet to benefit from the pan juices and flavored butter.

Can I substitute the filet mignon?

Yes, you can use your favorite steak here and cook to your desired doneness. A better quality steak with more marbling will yield tender results. Also, go for a steak that is about 1 1/2″ thick. If it is too thick, it will take longer to cook on the skillet.

How to Serve

We love to serve this as a main course paired with these simple sides:

Plated steak and shrimp served with new potatoes

I’ll never stop loving this steak and shrimp meal. I love the simple ingredients, how easy it is to make, and how incredible it tastes.

More Valentine’s Day Recipes

If you are looking for some special occasion recipes to pair with this Surf and Turf, here are some of our favorite Valentine’s Day recipes:

Surf and Turf (Steak and Shrimp)

5 from 15 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Surf and Turf on a skillet with garlic rosemary butter
Surf and Turf is easy, excellent, and our favorite Valentine’s Day Dinner. The tender filet mignon steak is seared in garlic rosemary butter and the shrimp sizzles in that same flavored butter sauce.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $30-$40 (varies by market price)
Keyword: steak and shrimp, surf and turf
Cuisine: American
Course: Main Course
Calories: 880
Servings: 2 people


  • 1 lb filet mignon, 2 steaks, each 1 1/2” thick
  • 12 oz large shrimp, peeled, deveined, tail-on (21-25 count)
  • 1 1/4 tsp fine sea salt, divided, or to taste
  • 3/4 tsp black pepper, divided, or to taste
  • 1/2 Tbsp vegetable oil, or any high heat cooking oil
  • 3 Tbsp unsalted butter
  • 2 garlic cloves, peeled and quartered
  • 1 sprig fresh rosemary


  1. Pat dry shrimp and steaks thoroughly with a paper towel. Just before cooking, season the steak season with 1 tsp salt and 1/2 tsp black pepper, and season shrimp with 1/4 tsp salt and 1/4 tsp black pepper or to taste.

  2. Heat a large cast-iron skillet over medium/high heat. Once it’s hot to the point where it’s just starting to smoke, add 1/2 Tbsp olive and swirl the skillet to coat.

  3. Add the steaks and sear for 4 minutes on the first side then flip and sear for 3-4 minutes on the second side. Using tongs, turn the steaks on their sides to render the white fat and sear the edges (30-60 seconds per edge). Remove from the skillet when it is about 10 degrees from your desired doneness on a thermometer (the temperature will continue to rise as it rests). Transfer the steaks to a plate and tent with foil to rest.

  4. Reduce the heat to medium and right away add 3 Tbsp butter, quartered garlic cloves, and a sprig of rosemary.

  5. Add the seasoned shrimp to the pan and spread in a single layer. Sauté about 1 minute per side or until pink and opaque and cooked through then immediately remove the skillet from the heat.

  6. Return steaks to the pan and turn to coat in pan sauce, spooning more of the flavored butter over the steak and shrimp. Serve drizzled with more pan sauce.

Recipe Notes

Steak Final Doneness Temperatures: Remove the steaks about 10 degrees before they reach your desired doneness temperature on a thermometer. I remove my steaks at 125˚F to reach a final resting temperature of 135˚F for medium doneness.

  • 130˚F Medium Rare
  • 135˚F Medium
  • 140˚F Medium-Well
Nutrition Facts
Surf and Turf (Steak and Shrimp)
Amount Per Serving
Calories 880 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 28g175%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 403mg134%
Sodium 2530mg110%
Potassium 911mg26%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 65g130%
Vitamin A 675IU14%
Vitamin C 1mg1%
Calcium 122mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Fred R.
    May 8, 2022

    Wife said it was the best steak and shrimp I’ve ever made. That’s hard to believe since I spent 10 years with a steak and seafood restaurant (ancient mariner’s out of California then had my own.
    Well thanks for your fantastic recipes.


    • Natasha's Kitchen
      May 8, 2022

      That’s so fantastic! Thank you so much for sharing that with us, Fred. I’m really happy to know that this is the best steak and recipe that you have both tried!


  • Mary
    May 7, 2022

    I’ve watched u a lot and love the recipes..there is one thing with doing the videos is that it’s hard to focus and write down the recipe also . Videos go to fast.. can u put them in slow motion for us older folks. 😂


      May 7, 2022

      Hi Mary, thank you for the suggestion. My recipe is available above in this blog and it’s printable! It would save you time so that you are not writing. 🙂


  • Charlotte Kay Porter
    May 6, 2022

    Shark did good in helping you lift that pan toward the end. Love this recipe.


  • Eddie Pikulin
    February 25, 2022

    Hi Natasha.
    I have cooked many of your delicious recipes & i am never dissatisfied. On this recipe i used sirloin steak, & shrimp, with the garlic,& crushed rosemary, & lots of butter. ( everything tastes better with butter.) I did put a little twist on the recipe & added red & orange bell peppers & asparagus. Very delicious. Next is the insta pot chicken.
    Keep those great recipes coming.


    • Natasha
      February 26, 2022

      Hi Eddie, thanks for sharing your modifications. I’m so happy you loved the recipe!


  • Diamond
    February 24, 2022

    Hi Natasha, what can I substitute for filet mignon and and steak? I don’t eat beef or pork because of all the salt in it so can I use chicken? Or really anything besides beef or pork? Thanks!


    • Natashas Kitchen
      February 24, 2022

      Hi Diamond, I bet chicken may work. You will likely need to change the cooking time! I hope you love this recipe!


  • Rose Gotthardt
    February 15, 2022

    Every recipe of yours I have made has been so good. I really enjoy you upbeat presentation. I look forward to watching you all the time!


    • Natashas Kitchen
      February 15, 2022

      You’re so nice! Thank you for sharing that great review with me, Rose!


  • Jaime
    February 15, 2022

    I have been a fan of your recipes but last nights Valentines Dinner just left me having to leave a review! You’re recipes are amazing! Decided to stay in and cook dinner for the fiancé and I and I had her thinking she was at a steakhouse with this surf and turf recipe. Thank you for being so helpful and sharing your recipes with us.


    • Natashas Kitchen
      February 15, 2022

      Thank you for that wonderful compliment and review! I’m so glad to hear your celebration was a delicious success!


  • María
    February 14, 2022

    Thank you Natasha!! I prepared this surf and turf recipe and it was delicious!


    • Natasha's Kitchen
      February 14, 2022

      I’m glad you loved it, Maria!


  • Diana
    February 13, 2022

    This looks really good! But I’ve never cooked shrimp, so when I went to the frozen isle at costco to buy shrimp I wasn’t sure wether to buy the cooked or raw shrimp, could you help me with that? Thanks!


    • Natasha's Kitchen
      February 13, 2022

      Hi Diana, we recommend raw shrimp. Pre-cooked shrimp tends to get rubbery when cooked.


  • Theresa Pacel
    February 12, 2022

    Can you suggest a different herb other than rosemary. I love it but my husband does not! Thanks so much!


    • Natashas Kitchen
      February 12, 2022

      Hi Theresa, we prefer it with rosemary, but thyme & sage may work also, or you can omit it! I hope you love this recipe!


  • Samantha
    February 11, 2022

    What an amazing dinner for our early at-home Valentine’s Day date! My husband couldn’t believe I made it…he said it was better than any restaurant! Thanks for making me look so good with your easy, step by step directions. 🙂


    • Natashas Kitchen
      February 11, 2022

      This meal is so fancy! Perfect for Valentine’s day! I’m so glad this was a hit in your home!


  • Kara
    February 11, 2022

    So easy, but so yummy! You can’t go wrong with butter and garlic in my book. 🙂


    • Natashas Kitchen
      February 11, 2022

      Garlic is a must! I’m so glad you enjoyed it!


  • Catherine
    February 11, 2022

    I can’t wait to try the recipe in the next few days Have the steak(prime Rib) I hope is Okay and using frozen precook shrimp Please reply on my changes?


    • Natashas Kitchen
      February 11, 2022

      Hi Catherine, the prime rib will be slightly different than filet mignon – filet mignon is very tender meat, but it may still work here! We recommend raw shrimp. Pre-cooked shrimp tends to get rubbery when cooked.


  • Kristyn
    February 11, 2022

    Steak & combination ever! It’s hearty & full of flavor!


    • Natashas Kitchen
      February 11, 2022

      That it is! Thank you, Kristyn!


  • Roy Pacheco
    February 11, 2022

    I like squid!
    Any recipes on frozen squid? (that is all I can buy)
    thank you!


    • Natashas Kitchen
      February 11, 2022

      Hi Roy! I don’t have any squid recipes at this time. I hope you try this recipe soon!


  • Barbara
    February 11, 2022

    All what you make is A+ and above love love love to tune in and try your dishes


    • Natashas Kitchen
      February 11, 2022

      Thank you for that wonderful compliment, Barbara! I’m so glad you enjoyed it!


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