Surf & Turf Restaurant: Step by Step Guide To Prepare At Home
What do you do when you can’t decide between steak or seafood? You go for a surf & turf restaurant, of course. Or in this case, you make it yourself at home, and the good news is, it’s far easier than it sounds.
Australian ‘surf and turf’ is a classic combination of steak and seafood. The steak can be any cut you love, while the seafood is often garlic prawns / shrimps.
This time, I fancied things up and went all out with a thick 450 g (16 oz) grass-fed rib-eye steak and tender lobster tails.
I made this as a special Father’s Day treat for my husband. A little cheeky, really, since he’s not the biggest seafood fan, which worked out perfectly for me. He happily enjoyed the juicy rib-eye while I claimed the lobster tails.
And then there’s the creamy garlic and parsley sauce. Rich, silky, and full of flavour, it brings the steak and lobster together beautifully.
Serve it with buttery mashed potatoes, crispy fries, or a fresh salad, and you’ve got a restaurant-quality Surf and Turf that feels indulgent yet completely achievable at home.
I’m a huge fan of Heston Blumenthal and have binge-watched all his shows. The chemistry behind culinary success genuinely fascinates me, especially with how he cooks steak.
You’ve probably heard the old saying that you should only flip a steak once or it’ll turn tough. Heston completely blows that myth out of the water by cooking steak over very high heat and turning it every 15 seconds!
I’ve tested this technique myself and it truly works. The steak develops a deep, flavourful crust while staying juicy, tender, and perfectly cooked on the inside.
It might sound a little wild and even tiresome, but it honestly doesn’t take long at all. In just 2 to 3 minutes, you’re left with a beautifully browned steak that’s perfectly medium-rare and incredibly succulent inside.
I highly recommend giving it a go, although you’re the master of your steak, so cook it in the way that works best for you.
Why you’ll love this surf & turf restaurant
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Homemade Surf and Turf is more budget-friendly
Making surf and turf at home is more affordable than ordering it at a restaurant, and you still get all the indulgence without the hefty price tag.
Cooking it yourself also means you can choose the cut of steak you love, cook it exactly to your preferred doneness, and adjust the seasoning and sauce to suit your own taste.
A satisfying balance of flavours
The combination of rich, beefy steak and sweet, tender lobster creates a dish that feels generous and well-balanced, with each element shining on its own.
Juicy steak with a beautiful crust
Cooking the steak over very high heat helps lock in moisture while building a deep, flavourful crust, giving you a steak that’s tender inside with great texture on the outside.
Creamy garlic parsley sauce
This silky garlic and parsley sauce adds warmth and richness, coating both the beef and lobster beautifully without masking their natural flavours.
Perfect for sharing and celebrating
Whether it’s Father’s Day, Valentine’s Day, a special dinner, or simply an excuse to cook something indulgent, this surf and turf feels celebratory and comforting all at once.
Ingredients you’ll need
Steak
I used a 450 g (16 oz) grass-fed rib-eye steak for my husband, and two 250 g (9 oz) porterhouse steaks for my sister and myself. Other great cuts for surf and turf include T-bone, eye fillet, sirloin, and scotch fillet. When cooking an expensive steak, I always recommend using a meat thermometer, as steak can overcook very quickly.
Raw lobster tails
The lobster tails we used were quite small, weighing around 200 g (7 oz) each. If small lobster tails are not available, you can use a medium-sized tail and cut it in half to serve two people.
If you would like to use prawns, you can replace the sauce and lobster tails with my Creamy Garlic Prawns recipe.
Parmesan Cheese
For a smooth sauce, use freshly grated Parmesan cheese, as it melts beautifully into the sauce. Pre-shredded cheese may be convenient, but it contains anti-caking agents that can prevent it from melting properly and may cause a grainy texture.
Dry white wine
Dry white wine is lower in sugar compared to sweeter varieties. Sauvignon Blanc, Chardonnay, and Pinot Grigio are all good choices for this recipe.
Thickened cream (heavy or whipping cream)
Thickened cream in Australia contains added gelatine and around 35 percent milk fat, which helps create a rich and stable sauce. For the best flavour and texture, I do not recommend using low-fat cream.
How to make Surf and Turf
Step-by-step guide
For the creamy garlic sauce:
1. Melt the butter in a saucepan over medium heat. Add the garlic and stir quickly until fragrant, being careful not to let it burn. Pour in the wine and cook until the alcohol smell has cooked off, then add the stock. Once the mixture comes to a gentle bubble, reduce the heat to low and stir in the cream.
2. Cook the sauce gently for about 10 minutes, stirring occasionally, then add the Parmesan cheese. Stir until the cheese has completely melted, and the sauce is smooth. Taste and season with salt and pepper if needed.
3. Remove the saucepan from the heat and stir through the parsley. Carefully pour the sauce into a jug or bowl and set aside. The creamy garlic sauce will look quite thin at this stage but will thicken slightly as it cools.
For the lobster:
1. Preheat the grill to high. Using sharp kitchen scissors, cut through the lobster shell lengthwise down to the tail. With a sharp knife, score the lobster flesh lengthwise to a depth of about 1 cm. Remove any dark vein or grit, then gently run your finger between the flesh and shell to loosen it. Lift the flesh and rest it on top of the shell.
2. Brush the lobster tails with melted butter and season lightly. Grill or broil on medium-high for about 5 minutes on each side, or until the flesh turns opaque and is just cooked through. While the lobster tails are grilling, prepare the steak.
For the steak:
1. Pat the steaks dry with paper towels and allow them to sit at room temperature for about 30 minutes. Pat them dry once more, then season the steaks generously with salt on all sides.
2. Heat a heavy-based frying pan over very high heat and add a thin layer of oil. Once the oil is smoking hot, carefully place the steaks into the pan. Turn the steaks every 15 seconds, repeating this process until they are cooked to your liking. For medium-rare, this will take approximately 2 to 3 minutes, depending on thickness.
3. For best results, use a meat thermometer to check the doneness of the steak. Transfer the steaks to a wire rack and allow them to rest for 5 minutes before serving.
Steak doneness guide (internal temperature)
Here’s the internal temperature guide to get your steak cooked to your liking:
- Rare 49–52°C | 120–125°F
- Medium-rare 54–57°C | 130–135°F
- Medium 60–63°C | 140–145°F
- Medium-well 65–68°C | 150–155°F
- Well-done 70°C and above | 160°F and above
Tip: Remove the steak from the pan when it is about 2–3°C (5°F) below your target temperature, as it will continue to cook while resting.
Tips for the best Surf and Turf
Bring steak to room temperature
Letting the steak sit out briefly before cooking helps it cook more evenly and develop a better crust.
Cook steak over very high heat
A very hot pan gives the steak a beautiful sear while keeping the inside juicy and tender. Turning the steak frequently helps it brown evenly.
Avoid overcooking the lobster
Lobster cooks quickly and should be removed as soon as the flesh turns opaque to keep it tender and juicy.
Use freshly grated parmesan
Freshly grated Parmesan melts smoothly into the sauce, giving it a silky texture. Pre-shredded cheese can make the sauce grainy.
Rest the steak before serving
Allow the steak to rest for a few minutes so the juices redistribute, resulting in a more tender and flavourful steak.
Serving suggestions
Classic sides
Serve this surf and turf with buttery mashed potatoes, crispy fries, roasted potatoes, or crusty bread to soak up the creamy garlic parsley sauce. Don’t forget the wine and beer!
Lighter options
For a lighter meal, pair it with a fresh green salad, steamed asparagus, or grilled vegetables to balance the richness of the steak and lobster.
Garnish
I used a vegetable peeler to shred sweet potato into thin ribbons, then fried them in hot oil until crisp. They add a lovely pop of colour and a delicious crunch to the dish.
F.A.Q.
Yes. While rib-eye is rich and flavourful, other cuts such as porterhouse, T-bone, sirloin, scotch fillet or eye fillet all work well. Choose a cut you enjoy and adjust cooking time based on thickness.
You can definitely use a smaller steak because not everyone wants to eat a huge steak like my husband. This one steak would’ve fed me and my sister!
If you use a smaller cut, the cooking time will be shorter, so keep a close eye on it and rely on internal temperature rather than time. Thinner or smaller steaks can go from perfectly cooked to overdone quickly, especially over high heat.
If lobster isn’t available or feels too expensive, prawns or scallops are great alternatives. They cook quickly and still pair beautifully with steak and the creamy garlic parsley sauce.
Lobster is ready when the flesh turns opaque and feels just firm to the touch. Overcooking can make it tough, so it’s best to remove it as soon as it’s done.
Yes. The sauce can be made ahead and gently reheated over low heat. If it thickens too much, add a small splash of cream or stock to loosen it.