Grilled Surf and Turf

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

STEAK & LOBSTER

• 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. 

HORSERADISH PARMESAN BUTTER SAUCE

• 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.

EXTRA

• 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.

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

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.

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!

Serve

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. 

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

Grilled Steaks and Creamy Chipotle Shrimp

Bison Ribeye and Lobster Tails

Grilled Steak and Shrimp with BLK Garlic Butter

Surf and Turf Jalapeño Poppers

Surf and Turf Pinwheels

Surf and Turf Hibachi

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. 

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