Surf & Turf Skillet Recipe

This elegant Surf & Turf Skillet is made with tender seared steak, succulent shrimp, and a rich, buttery garlic sauce. The result is a simple yet impressive dish that is packed with savory flavor and comes together quickly in just one pan. It’s the perfect meal for a special occasion or a fancy date night for two.

Surf & Turf Skillet Ingredients

• 1 pound beef steak (filet mignon, ribeye, or sirloin), cut into 1-inch cubes
• 1/2 pound large raw shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine or chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

How To Make Surf & Turf Skillet

1. Prepare the ingredients: Pat the steak cubes and shrimp completely dry with paper towels. Season the steak cubes generously with salt and pepper. Season the shrimp with a pinch of salt and pepper. This helps create a great sear and prevents the steak from steaming instead of browning.
2. Sear the steak: Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Add the steak cubes in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until a deep brown crust forms. The steak will be medium-rare at this point. Transfer the steak to a plate and set it aside.
3. Cook the shrimp: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque. Transfer the shrimp to the plate with the steak.
4. Make the pan sauce: Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine or chicken broth and use a spatula to scrape up all the delicious browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes until it has slightly reduced.
5. Combine and serve: Stir the fresh lemon juice and chopped parsley into the sauce. Return the seared steak and cooked shrimp to the skillet. Gently toss everything to coat it in the sauce. Remove the skillet from the heat and serve immediately.

Recipe Tips

• Dry your proteins: Patting the steak and shrimp dry is a key step. Excess moisture will prevent a good sear and a delicious crust from forming on the meat.
• Don’t overcrowd the pan: Cook the steak and shrimp in batches if necessary to ensure they sear instead of steam. Overcrowding lowers the pan’s temperature.
• Use a hot skillet: A cast iron skillet is ideal for this recipe as it retains heat well, which is perfect for searing. Make sure your skillet is hot before adding the steak.
• Save the browned bits: The small browned bits stuck to the bottom of the pan, known as fond, are full of concentrated flavor. Scraping them up when you add the liquid is called deglazing, and it’s what makes this sauce so flavorful.

What To Serve Surf & Turf

This rich and flavorful skillet dish pairs well with simple sides that let the main flavors shine. Serve it over a bed of creamy garlic mashed potatoes, fluffy white rice, or buttery egg noodles. A side of roasted asparagus or a fresh green salad with a light vinaigrette would also complement the dish well. A glass of crisp white wine, like Sauvignon Blanc, is the perfect beverage pairing.

How To Store Surf & Turf Skillet Leftovers

• Refrigerate: Leftover Surf & Turf Skillet can be stored in an airtight container in the refrigerator for up to 2 days. The shrimp may become a bit chewy when reheated, but the flavor will still be delicious.
• Freeze: Freezing is not recommended for this dish as both the steak and shrimp can become tough and lose their delicate texture upon thawing and reheating.

Surf & Turf Skillet Nutrition Facts

• Calories: 510 kcal
• Total Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 170mg
• Sodium: 550mg
• Total Carbohydrate: 5g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 50g

Frequently Asked Questions

• Can I use frozen shrimp? Yes, but you must thaw them completely and pat them dry before cooking. Frozen shrimp can release a lot of water, which will prevent them from searing properly.
• Can I make this with a different cut of steak? Yes, you can use any tender, quick-cooking steak. Sirloin, New York strip, and ribeye are all great choices. Just be sure to cut them into similar-sized cubes for even cooking.
• Do I have to use white wine? No, you can substitute a dry white wine with a good-quality chicken or beef broth. The broth will still deglaze the pan and provide a rich flavor base for the sauce.

Try More Recipes:

• Swedish Meatballs Recipe
• Sweet Heat Chicken Thighs Recipe
• Sweet Potato And Mushroom Carbonara