Surf ’n’ turf is as classic combination in the culinary world. Combining the delicious flavours of both land and sea, surf ’n’ turf usually consist of ingredients such as steak, lobster, prawns and scallops. Deliciously decadent and extremely flavourful, it’s the perfect dish for special occasions. Ambitious though it may seem, if executed correctly it’s a dish that’s certain to impress even the fussiest of guests.

At Butchers Equipment Warehouse, we’ve been specialising in our fields since 1988; we’re experts when it comes to preparing a mouth-watering smorgasbord of flavoursome meats. So if you’re looking to impress at your next dinner party or you’re looking to up-skill yourself in the kitchen by perfecting the ultimate surf ’n’ turf recipe, then keep reading.

What do you need to make the perfect surf ’n’ turf?

Like we always say, the best dishes begin with the best ingredients. The best quality ingredients will already have mouth-watering natural flavour profiles right off the bat that you can then build upon for a truly delectable dish.

When it comes to sourcing your steak for your surf and turf recipe, get the highest quality meat that you can find. Any cut of steak will do the trick, so pick whatever you like best. We like fillet steaks because they’re succulent, and lean and the flavours won’t overpower the delicate sweetness of the seafood. We always advocate buying your meat fresh from your local butcher. Although supermarket meat can be convenient, the level of craft and care that goes into preparing meat at a butcher is simply unmatched, and you will be able to taste the difference. Not to mention a cut from the butcher won’t shrink during the cooking process.

Once you’ve gathered your turf, it’s time to find the surf. When it comes to seafood, if you’re looking for the butteriest and most melt-in-the-mouth catches, it absolutely has to be fresh and not frozen. A trip to your local fishmonger should provide you with everything you need. When it comes to selecting your surf, if you’re really looking to impress we’d opt for lobster. Nothing says luxury quite like a well-cooked lobster tail!

How to cook surf ’n’ turf

This is the point in which things can start to get a bit tricky, but don’t worry, if you familiarise yourself with the process before attempting the dish, you’ll be just fine. The skill in this dish lies in the fact that the lobster and steak need to be ready at the same time, even though they’re cooked at different times. So striking that time-sensitive balance is key. 

When it comes to cooking your steak, make sure it’s been resting on the countertop for at least half an hour beforehand to acclimate to room temperature. This will stop the fibres from seizing up during the looking process. You can pull it out and let it rest while you throw together a beautiful herby butter to compliment the dish. Once the steak is done resting, pat it dry with some kitchen roll to remove any excess moisture. We’d recommend a cast iron skillet for sautéing your ingredients as they’re ideal for frying both meat and seafood.

Drizzle some oil into the hot pan, let heat up and then add the steak a lot with a good knob of your herb butter, a few cloves of garlic and for some optional extra flavour, a bouquet garni. Cook your steak until your ideal finish. Your butcher will be able to advise you on how long to cook your steak to achieve your preferred doneness. The easiest way though, is to use a thermometer to check where in the process of cooking your steak is. There’s no need to prod and poke the steak while it’s cooking either, simply leave it to sizzle while occasionally basting it with the juices of the butter and herbs.

Once your steak is cooked to perfection, set it aside to rest. Now it’s time to focus on your lobster. We’d recommend using a different pan to keep the flavours vibrant and separate, but if you don’t mind mixing, you can stick to the same pan. Seafood doesn’t take long to cook, so don’t walk away from the pan. Simply add a splash of oil, butter and a squeeze of fresh lemon juice into the pan and place your lobster tails in flesh side down. Cook for two minutes or just until the edges begin to turn slightly golden, then flip them back onto their shells and continue cooking until the shells have turned a pinkish red and the meat is just cooked through. Then immediately remove from the pan and plate up.

Now, all that’s left to do is to serve your stunning steak and succulent lobster with any desired sides! And if you want to slice your steak beautifully, then we have the tools for you. We only supply the very best carving knives, butchers knives and chef knife sets here at Butchers Equipment Warehouse. So you can always be confident that we have exactly what you need — and all at the very best prices to boot. Explore our extensive range of knives, sets and accessories right here on our site, and if you’ve got any questions, get in touch with our experts on 01254 427721 and we’ll be happy to help!