Hitting the best of both worlds today with this Grilled Surf and Turf Recipe. Lobster tails for the surf, two massive porterhouse steaks for the turf, and Buffalo Trace just for me! I did a reverse sear on the porterhouse steaks and then topped them with an incredible horseradish parmesan butter sauce. I may have also dipped those lobster tails in the butter sauce because it was so delicious… More on that below.  

A shot of the sliced and served grilled surf and turf.

Although this recipe may look like a hefty task, you only need a few simple ingredients to make this Grilled Surf and Turf Dinner. It’s also the best way to get the best of both worlds. 

Why You’ll Love This Recipe

This Grilled Surf and Turf is classy and elegant, making it the perfect main course for a special occasion. It’s also super easy to make, so really a win-win. You only need a few ingredients, and you can create a dish that’s even better than a high-end restaurant. 

Grilled Surf and Turf Ingredients


  • Porterhouse Steaks: Look for nice thick steaks. If you can’t find these in the grocery store, then I’d hit up your local butcher. 
  • Lobster Tails: Look for fresh lobster tails because they’ll bring the best flavor. Check out the seafood section of your local supermarket or purchase them online. 
  • Coarse Sea Salt
  • Black Peppercorns: Adds a bold kick to both the steak and lobster.
  • Dried Minced Garlic: Aromatic, infusing a subtle garlic essence into every bite.
  • Red Chili Flakes: Because who doesn’t love a little kick of heat. 

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  • Melted Butter: Adding a luxuriously smooth element to the sauce. 
  • Grated Parmesan: Creamy, nutty perfection, elevating the sauce with depth.
  • Chopped Parsley: Herbal and earthy.
  • Prepared Horseradish: The zing. A kick that blends beautifully with the richness.
  • Spicy Mustard: Adds a subtle heat and a layer of complexity.
  • Garlic Paste: The backbone of flavor, infusing a garlicky warmth.


  • Charred Lemons
  • Buffalo Trace: I used Buffalo Trace, but your favorite bourbon will work just fine. 

How to Make Grilled Surf and Turf

Making the Seasoning

Two birds, one stone. If you don’t get that reference, ask Alexa. If you do, then you’ll appreciate the seasoning I made for this Grilled Surf and Turf recipe. It’s one seasoning blend that goes for both the steak and seafood.

This multifunctional seasoning might sound impressive, but in reality, it’s just four ingredients. Those ingredients are coarse sea salt, peppercorns, red chili flakes, and dried minced garlic. I tossed all those ingredients into my mortar and pestle.

The steaks getting started on the grill with the Buffalo Trace sitting to the side.

Why the mortar and pestle? Well, I did it mostly because of the peppercorns. I love pepper on steak, and fresh peppercorns bring the most flavor to the table. Using already ground pepper works fine if you want to save some time, but it won’t bring as much of that pepper flavor in comparison to freshly ground peppercorns.

Season the steaks after the seasoning is ground together and at your desired level of consistency. Remember, we’ll use this seasoning blend on our lobster tails, too, so don’t use it all up on the steaks. Alright, let’s keep moving through this Grilled Surf and Turf Recipe. 

Reverse Searing the Steak

After seasoning the steaks, I placed them on the grill. I used a reverse sear cooking technique for these steaks because they were such large cuts of beef. Reverse searing is one of my favorite ways to cook large steaks like these porterhouses. This is because it allows me to reach the proper internal temperature for the steak and then searing it.

You get the perfect medium rare cook and a great crust on the steak. If you cook it directly over the coals from the get-go, you risk the outside cooking too quickly while the inside of the steak remains raw. All in all, reverse sear is the way to go for this Grilled Surf and Turf Recipe.

Prepping the Lobster

Raw lobsters hitting the grill.

While the turf was cooking, I prepped the surf. To do this, I cut down the center of each lobster tail and carefully pulled the lobster meat up to sit on top of the shell. From here, it’s easy. Sprinkle the top of each lobster tail with the remaining seasoning that we used for the steaks. Now, head back to the grill. 

Cooking the Surf and Turf

I cooked my porterhouse steaks until they reached an internal temperature of 120 degrees Fahrenheit. Then, I pulled them from the grill to let them rest. Things for our Grilled Surf and Turf escalate quickly from here… As soon as the steaks came off, the lobster tails went on. 

Make the Horseradish Butter Sauce

Along with the lobster tails was the horseradish parmesan butter sauce. Don’t skip this part of the Grilled Surf and Turf Recipe because it’s amazing!! All you have to do is combine all the ingredients in a cast iron sauce bowl and let them simmer together. Alright, now we’ll sip on some Buffalo Trace and get ready for the final step. Searing the turf.

A shot of all the food on the grill with the Buffalo Trace.

Loving this surf and turf combo? Check out our garlic butter steak and shrimp, Wood Plank Surf and Turf Recipe, Steak and Lobster in a Pizza Oven, Chili Butter Steak and Shrimp and Grilled Steaks and Oysters, too!


As the lobsters finish cooking, grab the steaks and place them on the grill grate over the coals. Leave them here for a minute or two per side to get a nice crust. Then, pull everything from the grill. I served my Grilled Surf and Turf directly from my cutting board. I lined the top of the board with my lobster tails and placed the steaks right below them.

Before cutting into the porterhouse steaks, I topped them both with a generous amount of the horseradish parmesan butter sauce. Then, I cut into the steaks, and we were ready to eat. Best enjoyed with friends, family, and a nice bourbon… like Buffalo Trace! Cheers!

Grilled Surf and Turf Tips 

  • Use an instant-read thermometer to check the internal temperature of the steaks and lobster tails.
  • Let the steaks come to room temperature before grilling to ensure even cooking. 
An overhead shot of the grilled Surf and Turf.

How to Store Leftovers & Reheat

Store leftover steak and lobster in an airtight container in the fridge for 3-4 days. You can also freeze the steak and lobster for up to 6 months if you’d like to enjoy them later. 

Before reheating, let the steak and lobster come to room temperature. 

To reheat the steak:

  1. Preheat a large skillet to medium heat. 
  2. Place your steak in the skillet for a few minutes to warm it up. 
  3. Use another small saucepan to heat up the horseradish sauce. 
  4. Remove from the heat and serve with your favorite sides. 

To reheat the lobster:

  1. Preheat your oven to 350F. 
  2. Place leftover lobster in a baking dish wrapped in aluminum foil. 
  3. Bake for 5-10 minutes until warm. 

More Surf and Turf Recipes

What to serve with grilled surf and turf

Steak and potatoes are a classic combo that also pairs well with lobster! Pair some creamy mashed potatoes or crispy French fries alongside your surf and turf. If you want to add a side of veggies, some roasted Brussels sprouts or asparagus would pair perfectly. 

Recipe FAQs

Can I use another type of steak besides porterhouse steak?

Absolutely! Feel free to use a cowboy ribeye steak, filet mignon steaks, or your favorite turf! It’s totally up to you. 

What type of grill do I need for this lobster and steak recipe?

Any grill will do. Gas grill, charcoal grill, and even cooking on the stovetop in a cast iron skillet will work. 

Do I have to make the horseradish sauce?

Nope! You can stick with classic butter on top if you like. If you want to add even more flavor, add some compound butter on top!

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Surf and Turf

Grilled Surf and Turf

Why pick one when you could have both? Yeah, it’s a Grilled Surf and Turf Recipe!
Author:Derek Wolf
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: American
Servings: 4 People


Steak & Lobster:

  • 2 Porterhouse Steaks
  • 4 Lobster Tails
  • 1 tbsp of Coarse Sea Salt
  • 1 tbsp of Black Peppercorns
  • 1 tbsp of Dried Minced Garlic
  • 1.5 tsp of Red Chili Flakes

Horseradish Parmesan Butter Sauce:

  • 4 tbsp of Melted Butter
  • 1.5 tbsp of Grated Parmesan
  • 1.5 tbsp of Chopped Parsley
  • 1.5 tbsp of Prepared Horseradish
  • 2 tsp of Spicy Mustard
  • 2 tsp of Garlic Paste


  • Charred Lemons for garnish
  • Buffalo Trace for the love of bourbon


  • Add your coarse salt, peppercorns, dried garlic and red chili flakes to your mortar & pestle. Grind to your liking.
  • Lather your porterhouse steaks with canola oil and season thoroughly with the seasoning. Leave a little seasoning for your lobsters.
  • Preheat your grill for two-zone indirect cooking at 275-300F.
  • Add your steaks to the cool side of the grill to cook for about 1 hour.
  • As the steaks cook, butterfly your lobster tails, lightly score them, lather with oil and season with the leftover seasoning.
  • Place the lobster in the fridge until ready to use.
  • Once the steaks reach 120F internal for medium rare, pull them off and let them rest for 10 minutes.
  • Heat up your grill to high heat (around 400F). Add a cast iron skillet to preheat for 2 minutes.
  • Next, add the ingredient for the Horseradish Parmesan Butter sauce to melt. Once fully melted, pull off the grill and set aside.
  • When the steaks are 2-3 minutes away from being done resting, add your lobster tails to the cool side of the grill to cook for 5-7 minutes or until they are no longer translucent.
  • Add your steaks to the hot part of the grill to sear for 1-1.5 minutes per side in order to get grill marks.
  • Once the steaks and lobster are done, pull off and set for plating.
  • Top your steaks with the butter sauce, sliced into them, pour yourself some Buffalo Trace and enjoy!


Calories: 557kcal | Carbohydrates: 5g | Protein: 48g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 207mg | Sodium: 2290mg | Potassium: 765mg | Fiber: 1g | Sugar: 1g | Vitamin A: 732IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 4mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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