If you’ve ever dreamed about bringing that Brooklyn steakhouse experience home, this Peter Luger Surf and Turf will get you there fast. Inspired by my Peter Luger Style Steak recipe from a couple of years ago, this copycat recipe is all about two things: epic crust on the steak and lobster tails hot off the fire. It’s a nod to one of the most legendary spots in New York, established in 1887 at the foot of the Williamsburg Bridge.
Skip booking a table at the Peter Luger Steak House dining rooms in New York City, Las Vegas, or Tokyo—the new location is right in your backyard. No need for laying down the credit cards with a group of friends to make the high-end steakhouse experience real. All you need is fire, butter, simple seasonings, and a couple of great steaks.
If you want to go all out for a special occasion, online ordering at Peter Luger’s Butcher Shop couldn’t be easier. When it comes to the best you can find in the beef industry, the quality of their meat is unmatched.
Table of Contents
- Why You’ll Love This Peter Luger Surf and Turf
- Ingredients Round-up for Peter Luger Surf and Turf
- Flavor X Fire & FOOD X Fire
- How to Make Peter Luger Surf and Turf
- Pro tip for juicy steak
- What to Serve with Peter Luger Surf and Turf
- Leftovers & Reheating Instructions
- More Surf and Turf
- FAQs
- Peter Luger Surf and Turf Recipe
Why You’ll Love This Peter Luger Surf and Turf
If this is your first time making a Peter Luger-inspired steak, let’s talk about how much you’ll love the crust. A blazing hot cast-iron skillet is how we nail that sear. When the beef hits that pan, the sizzle is unreal. Dry brining the steak first makes sure the surface is bone dry, which means maximum browning and flavor.
If that juicy steak wasn’t mouthwatering enough, then comes the buttery lobster. These tails are prepped to sit right on top of the shell so they cook evenly and stay tender. We’ll baste them with butter and then hit them hot and fast. They are a perfect match with the steak.
If you’re into famous steakhouse recipes, check these out next: Peter Luger Style Steak, Peter Luger Sliced Steak Sandwich, and Ruth’s Chris Steak Recipe.
Ingredients Round-up for Peter Luger Surf and Turf
- Turf — A thick-cut steak (ribeye, strip, or porterhouse), Salt Pepper Garlic seasoning, clarified butter, and chopped parsley.
- Surf – You’ll need two big lobster tails, canola oil, and then some more Salt Pepper Garlic seasoning.
Whether you’re making this recipe for big groups or for yourself, it’s a recipe that you can easily pull off with straightforward ingredients.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
If surf and turf is your idea of food heaven, don’t miss my Surf and Turf Sandwich, Grilled Surf and Turf, Surf and Turf Burgers, and Surf and Turf Burgers recipes.
How to Make Peter Luger Surf and Turf
The Prep
Start with the steak. Season generously with the salt, pepper and garlic seasoning and let it dry brine in the fridge. Overnight is best, but even 40 minutes will help.
For the lobster tails, cut the shell down the middle with kitchen shears and carefully lift the meat out on top. Slice shallow slits lengthwise, then brush with oil and season with the salt, pepper and garlic seasoning. Set them aside for later.
The Cook
Pull your steak from the fridge and let it come to room temperature. Then place it on a preheated (ripping hot) cast iron skillet. Slide it into your pizza oven or grill for 2 minutes a side, flipping halfway. You want to start building that outer crust.
Next, take the steak out of the cast iron and slice it into finger-size strips. Then, I returned mine to a cast iron plate/dish. You want the slices to be packed tight on that cast iron or other large skillet. This is because any of the steak that is showing will get cooked, which we don’t want to happen on the inside of those slices.
Drizzle the clarified butter over the top. Heat another skillet until smoking hot and then sear again to lock in that golden crust. Cook to your preferred doneness. Only about 45 seconds for rare, up to 3 minutes for well done.
While the Peter Luger steak rests, fire up the lobster. Place the tails meat-side up in the oven or on the grill. They’ll be ready in 2–3 minutes when the shells turn bright red and the meat is opaque. Brush with butter and then keep them warm.
To serve, line the steak strips in a hot skillet, drizzle with more butter, and then add the lobster tails. Garnish with parsley and dig in, because it’s finally time to enjoy the rich, buttery, freakin’ delicious dinner. Cheers!
Pro tip for juicy steak
The butter drizzle is everything. After you slice the steak and pack it tight in a hot skillet, pouring over clarified butter keeps the meat juicy and adds shine. It’s the next-level move that makes this feel like a true steakhouse experience right in your own backyard.
What to Serve with Peter Luger Surf and Turf
Keep it classic with sides you’d find in any high-end steakhouse. Creamed spinach, crispy fries, or a baked potato with sour cream and chives are all solid. Carve up some red onions or top with fried shallots for crunch. Even a caramelized onion skillet adds depth. Another idea is a spinach salad with balsamic dressing. Add toasted pecans, blue cheese crumbles, and cranberries for more flavor.
Leftovers & Reheating Instructions
If you’ve got extra, store the sliced steak and lobster in an airtight container in the fridge for 2–3 days.
Reheat gently in a skillet over low heat with butter. For longer storage, wrap tightly and freeze, but let’s be honest — leftovers of this steak and lobster dish won’t last long.
More Surf and Turf
FAQs
Thick-cut steaks hold up better to high heat, giving you time to build that epic crust without overcooking the inside. Thin steaks just don’t give you the same juicy center or steakhouse-style bite.
Kick up the heat by adding cayenne or chili flakes to your garlic powder, basting the steak with a little hot sauce butter, or topping the lobster with a sprinkle of smoked paprika. You’ll get that extra punch without losing the buttery richness.
Absolutely. But the surf-and-turf combo is what makes it epic. If lobster’s not your thing, go with jumbo shrimp — they cook quick, taste awesome, and still bring that coastal vibe to the plate.
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Peter Luger Surf and Turf
Ingredients
Steak:
- Steak of Your Choosing at least 1.5” thick
- 2 tbsp Salt, Pepper and Garlic Seasoning as needed
- Chopped Parsley for garnish
- 3 tbsp Clarified Butter melted
Seafood:
- 2 Large Lobster Tail
- 1 tbsp Salt, Pepper and Garlic Seasoning
- Canola Oil as needed
Instructions
- Begin by generously seasoning your steak with the Salt, Pepper and Garlic Seasoning and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for at least to 40 minutes.
- Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
- Lather your lobster tails with oil and then season with the Salt, Pepper and Garlic Seasoning.
- Pull your steaks out and bring to room temperature (about 15 minutes). Add them to a preheated cast iron skillet (we want the skillet to be smoking hot).
- Sear off in the skillet and place back into the oven to cook for 2 minutes per side until you have a dark brown crust. When done, pull the steaks out of the skillet and let cool for 2-3 minutes.
- Next, slice the steaks up into finger size cuts. Place them back on a room temperature cast iron skillet, high heat ceramic serving dish or a fajita skillet. Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the butter mixture over the top of the steak making sure to get it all over.
- Add the steaks back into the pizza oven to sear off quickly. We're looking for an incredible crust and cook to your desired temperature. This is not a perfect science, but I have noticed the following times after putting the steak in are as follows:
Rare = 45 seconds to 1.5 minutes
Medium Rare = 1.5-2 minutes
Medium = 2-2.5 minutes
Medium Well = 2.5-3 minutes
Well Done = 3+ minutes
- Finally, add your lobster tail to the oven to cook in 2-3 minutes. Once the shell is red and the meat is no longer translucent, pull out and add some of the melted butter sauce. Keep warm.
- Garnish everything with chopped parsley, more melted butter and enjoy!
