Ring in the New Year with a dining experience that is truly unforgettable. Surf and Turf is the ultimate culinary expression of celebration, offering the perfect synergy between the deep, robust flavor of premium beef and the delicate, sweet richness of the ocean's finest catch.
This collection presents 11 traditional, timeless, and elevated Surf & Turf pairings, complete with detailed instructions to ensure a flawless execution of your New Year's Eve or New Year's Day feast. Each pairing combines a classic cut of beef with a luxurious seafood counterpart, delivering a meal worthy of the countdown to a new beginning.
1. Classic Filet Mignon & Broiled Lobster Tail
The quintessential pairing: the lean, butter-tender filet meets the sweet, succulent Atlantic lobster tail. This combination is all about pure, unadulterated luxury.
Description
Filet mignon, cut from the tenderloin, is valued for its melt-in-your-mouth texture. Broiling the lobster tail is the easiest method to achieve a tender, flavorful result that is perfect for dipping in clarified butter.
Ingredients
2 (8 oz) Filet Mignon Steaks, 1.5 inches thick
2 (6-8 oz) Cold Water Lobster Tails
2 Tbsp Olive Oil
1 Tbsp Coarse Salt (Kosher or Sea)
1 tsp Freshly Ground Black Pepper
4 Tbsp Unsalted Butter, melted (for basting and dipping)
1 Lemon, cut into wedges
Directions
Prepare the Steaks: Remove the filet mignons from the refrigerator at least 45 minutes before cooking to allow them to come to room temperature. This is crucial for even searing and cooking. Pat them completely dry with paper towels.
Season the Steaks: Rub each steak with 1 tablespoon of olive oil. Season generously on all sides with coarse salt and freshly ground black pepper.
Sear the Steaks: Heat a heavy cast-iron skillet over high heat until smoking hot. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side for a deep brown crust.
Finish the Steaks: Transfer the skillet to a preheated oven set to 400°F (200°C). Cook for an additional 4-6 minutes for medium-rare (internal temperature of 130°F/54°C). Remove the steaks and let them rest on a cutting board, covered loosely with foil, for 10 minutes.
Prepare the Lobster Tails: While the steaks are resting, prepare the lobster. Using sharp kitchen shears, cut down the center top of the shell, stopping just before the tail fin. Gently pull the meat up through the opening, resting it on top of the shell (this is called "piggybacking").
Broil the Lobster: Brush the exposed lobster meat with 2 tablespoons of melted butter. Place the tails on a baking sheet. Broil on high heat, about 6 inches from the heat source, for 8-10 minutes, or until the meat is opaque white and cooked through.
Serve: Place one rested filet and one broiled lobster tail on each plate. Drizzle the lobster with the remaining melted butter, and serve immediately with fresh lemon wedges.
2. Bone-in Ribeye & Jumbo Shrimp Scampi
A pairing that offers maximum flavor: the deeply marbled, flavorful ribeye next to bright, garlicky scampi shrimp.
Description
The bone-in ribeye, or cowboy cut, delivers rich, beefy flavor and excellent marbling. The jumbo shrimp are quickly sautéed in a classic scampi sauce of butter, garlic, and white wine for a bright, aromatic contrast.
Ingredients
2 (16 oz) Bone-in Ribeye Steaks, 1.5 inches thick
1 lb Jumbo Shrimp, peeled and deveined
4 Tbsp Olive Oil
4 Tbsp Unsalted Butter, divided
4 Cloves Garlic, minced
1/4 Cup Dry White Wine (e.g., Sauvignon Blanc)
2 Tbsp Fresh Parsley, chopped
Coarse Salt and Black Pepper to taste
Directions
Prep the Steaks: Remove the ribeyes from the refrigerator 1 hour prior to cooking. Pat them dry and season liberally with salt and pepper.
Sear and Cook Steaks: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a cast-iron skillet over high heat. Sear the steaks for 4 minutes per side.
Baste and Finish: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the melted butter for 2-3 minutes. Transfer to a 400°F (200°C) oven for 4-6 minutes to reach your desired doneness. Rest the steaks for 10 minutes.
Prepare the Shrimp Scampi: While the steaks rest, wipe the skillet clean. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Do not burn the garlic.
Cook the Shrimp: Add the peeled and deveined jumbo shrimp to the pan. Season with salt and pepper. Cook for 1-2 minutes per side until the shrimp turn pink and opaque.
Deglaze and Finish: Pour in the 1/4 cup of dry white wine and let it bubble and reduce slightly for 1 minute. Stir in the chopped fresh parsley.
Serve: Place the rested, sliced ribeye on the plate next to a generous serving of the hot shrimp scampi, ensuring plenty of the sauce is drizzled over the shrimp.
3. Beef Tenderloin Medallions & Seared Scallops
An elegant, lighter pairing that focuses on quick cooking and intense, pure flavor.
Description
Beef tenderloin medallions (small cuts of filet mignon) are perfectly portioned for two. The large sea scallops are seared hard in butter to form a crispy, golden-brown crust while remaining tender and sweet on the inside.
Ingredients
1.5 lbs Beef Tenderloin, cut into 4 (4 oz) medallions
8 Jumbo Sea Scallops (dry-packed, if possible)
3 Tbsp Olive Oil
4 Tbsp Unsalted Butter, divided
1 Tbsp Fresh Thyme leaves
Coarse Salt and Black Pepper to taste
Directions
Prep the Scallops: This is the most important step for searing. Remove the small, tough side muscle from each scallop (if present). Pat the scallops aggressively dry with paper towels to ensure they get a good crust. Season generously with salt and pepper.
Season the Medallions: Season the beef medallions with salt, pepper, and fresh thyme leaves.
Sear the Medallions: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a cast-iron skillet over medium-high heat. Sear the medallions for 2-3 minutes per side. Since they are thin, they will cook quickly. Remove and rest them on a warm plate.
Sear the Scallops: Wipe the skillet clean. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet and heat until the butter is foamy and slightly browned (nutty).
Cook the Scallops: Place the dry, seasoned scallops in the hot skillet, ensuring there is space between each one. Do not move them for 2 minutes. Flip the scallops and cook for an additional 1-2 minutes until they are opaque throughout and have a beautiful, golden-brown sear on both sides.
Serve: Arrange two beef medallions and four seared scallops elegantly on each plate. Drizzle any remaining butter sauce from the scallops over the entire plate.
4. New York Strip Steak & Crab Cakes
A powerhouse combination: the rich marbling of the strip steak complements the light, delicate, and herbaceous flavor of a classic lump crab cake.
Description
The New York Strip (or Kansas City Strip) is a moderately fatty cut that delivers exceptional chew and flavor. The crab cakes should be made with high-quality lump crab meat, pan-seared to a beautiful golden brown crust.
Ingredients
2 (12 oz) New York Strip Steaks, 1 inch thick
1 lb Lump Crab Meat, drained and picked over for shells
1/4 Cup Mayonnaise
1 large Egg, lightly beaten
1 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1/2 Cup Panko Breadcrumbs, plus extra for coating
2 Tbsp Fresh Chives, chopped
4 Tbsp Vegetable Oil, divided
Coarse Salt and Black Pepper to taste
Directions
Prep the Crab Cakes: In a medium bowl, gently mix the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, 1/2 cup of panko breadcrumbs, and chopped chives. Season lightly with salt and pepper. Do not overmix, or the crab cake will become tough.
Form the Cakes: Gently form the mixture into 4 equal-sized patties, about 1 inch thick. Dust the outside of each patty lightly with extra panko breadcrumbs. Place the cakes on a plate and refrigerate for 30 minutes to firm up.
Cook the Strip Steaks: Remove the strip steaks from the refrigerator 45 minutes before cooking. Season generously. Cook the steaks using your preferred method (pan-sear, grill, or reverse sear) to achieve your desired doneness (e.g., 4-5 minutes per side for medium-rare). Rest the steaks for 10 minutes.
Sear the Crab Cakes: In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Carefully place the chilled crab cakes in the hot oil.
Finish the Cakes: Cook for 4-5 minutes per side until they are beautifully golden brown, heated through, and have a crispy crust. Add the remaining oil if the pan becomes too dry.
Serve: Slice the rested New York strip steaks and arrange them on the plate with two hot crab cakes. Serve with a dollop of remoulade or a light lemon-herb aioli.
5. Reverse-Seared Picanha & Grilled Jumbo Prawns
A South American-inspired pairing: the cap of the sirloin (picanha) is celebrated for its deep beef flavor, paired with large, smoky grilled prawns.
Description
Picanha is a highly flavorful cut with a thick, distinct fat cap that, when properly cooked, becomes incredibly tender. The jumbo prawns are marinated briefly and grilled quickly for a smoky, tender texture.
Ingredients
2 lbs Picanha Roast (Sirloin Cap)
1 lb Jumbo Prawns (large shrimp), shell-on or off
2 Tbsp Coarse Salt (flaky sea salt is ideal)
1 Tbsp Black Pepper
For Prawn Marinade: 2 Tbsp Olive Oil, 1 tsp Smoked Paprika, 2 cloves Garlic, minced
Directions
Prepare the Picanha (Fat Cap Scoring): Score the thick fat cap of the picanha in a diamond pattern, being careful not to cut into the meat. Season the entire roast very generously with coarse salt and pepper.
Reverse Sear (Slow Cook): Preheat your oven to a low temperature of 250°F (120°C). Place the picanha roast, fat side up, on a wire rack set in a roasting pan. Slow roast the beef until the internal temperature reaches 115°F (46°C). This can take 45-60 minutes.
Marinate the Prawns: While the beef cooks, mix the prawns with the olive oil, smoked paprika, and minced garlic. Let them marinate at room temperature for 30 minutes. If using skewers, thread the prawns onto them.
Sear the Picanha: Remove the picanha from the oven. Increase the oven heat to 500°F (260°C). Return the roast to the oven for 5-7 minutes, watching carefully, until the fat cap is crispy and browned. Remove and rest for 10-15 minutes.
Grill the Prawns: Heat your grill (or a grill pan) to high heat. Place the marinated prawns directly on the grill. Cook for 2-3 minutes per side until the prawns are cooked through and slightly charred.
Serve: Slice the picanha against the grain into thin slices. Arrange the beef slices and the hot grilled prawns on the plates.
6. Sirloin Steak & Garlic Butter Mussels
A rustic, European-inspired pairing that matches the robust flavor of a sirloin with the briny, herbaceous broth of fresh mussels.
Description
Sirloin is an all-around excellent steak, balancing flavor and tenderness. The mussels are steamed quickly in a broth of white wine, butter, and garlic, creating a highly aromatic dish that can be enjoyed with crusty bread.
Ingredients
2 (10 oz) Top Sirloin Steaks, 1 inch thick
2 lbs Fresh Mussels, cleaned and debearded
2 Tbsp Olive Oil
4 Tbsp Unsalted Butter, divided
3 Cloves Garlic, thinly sliced
1/2 Cup Dry White Wine
1/4 Cup Fresh Parsley, chopped
Coarse Salt and Black Pepper to taste
Directions
Prep the Mussels: Rinse the mussels under cold, running water. Discard any mussels that remain open after a light tap (they are dead). Debeard them by pulling the small thread-like material from the shell.
Cook the Steaks: Remove the sirloin steaks from the refrigerator 45 minutes before cooking. Season generously with salt and pepper. Cook the steaks using the searing method (3-4 minutes per side) to your desired doneness. Rest them, tented with foil, for 10 minutes.
Prepare the Mussels Base: While the steaks rest, heat a large, deep pot over medium-high heat. Add 2 tablespoons of butter and the sliced garlic. Sauté the garlic for about 1 minute until fragrant.
Steam the Mussels: Pour in the 1/2 cup of dry white wine and bring it to a simmer. Add the cleaned mussels to the pot and quickly cover it with a tight-fitting lid.
Finish the Mussels: Steam for 3-5 minutes, shaking the pot once halfway through, until all the mussels have opened. Discard any mussels that remain closed. Stir in the remaining 2 tablespoons of butter and the chopped parsley.
Serve: Serve the rested sirloin steak alongside a generous portion of the mussels and a spoonful of the warm, buttery broth.
7. Porterhouse Steak & Garlic Butter King Crab Legs
The ultimate celebratory splurge: the large, dual-cut porterhouse paired with the luxurious, thick meat of king crab legs.
Description
The Porterhouse steak is a large cut that includes both the filet mignon and the New York Strip. King Crab legs offer an unmatched sweet flavor and texture, served simply with warm, clarified garlic butter.
Ingredients
1 (30-40 oz) Porterhouse Steak, 2 inches thick (to share)
2 lbs Cooked King Crab Legs (thawed if frozen)
2 Tbsp Olive Oil
Coarse Salt and Black Pepper to taste
For Garlic Butter: 1/2 Cup Unsalted Butter, 3 cloves Garlic, minced, 1 Tbsp Fresh Parsley, chopped
Directions
Prep the Porterhouse: This large steak requires a long time to temper (up to 2 hours). Season the steak liberally with salt and pepper, ensuring a generous coat on the sides.
Cook the Porterhouse (Two-Zone Cooking): Preheat your grill or oven for two-zone cooking (one hot side, one cool side). Sear the steak over the high heat for 3-4 minutes per side to build a crust. Then, move it to the cool side of the grill (or reduce the oven temperature) and cook until the internal temperature reaches 125°F (52°C). This can take 15-25 minutes.
Rest the Steak: Remove the porterhouse and rest it for 15 minutes, tented with foil.
Prepare the Crab Legs: While the steak rests, prepare the crab. If frozen, thaw the legs fully. Use kitchen shears to cut the shell lengthwise down one side of each leg piece to make it easy to access the meat.
Warm the Crab: Place the prepared crab legs in a steamer basket over simmering water, cover, and steam for 5-7 minutes until they are piping hot. Alternatively, broil them briefly for 3 minutes.
Make the Garlic Butter: While the crab heats, melt the 1/2 cup of butter in a small saucepan. Add the minced garlic and chopped parsley. Simmer gently for 1-2 minutes until fragrant.
Serve: Carve the porterhouse steak off the bone and slice the filet and strip portions. Serve the warm crab legs and the steak on a large platter with a small bowl of the garlic butter for dipping.
8. Skirt Steak & Calamari Steak (Pan-Fried)
A flavor-forward, quicker-cooking pairing that relies on the deep, charred flavor of skirt steak and the delicate texture of calamari.
Description
Skirt steak is prized for its intense beef flavor and porous texture, which absorbs marinades well. Calamari steak (the body of the squid, flattened) is pan-fried for a tender, quick-cooking seafood option.
Ingredients
2 lbs Skirt Steak
2 (8 oz) Calamari Steaks, tenderized
3 Tbsp Soy Sauce
1 Tbsp Brown Sugar
2 Cloves Garlic, minced
1/4 Cup All-Purpose Flour
1 Egg, beaten
1/2 Cup Panko Breadcrumbs
1/2 Cup Vegetable Oil (for frying)
Coarse Salt and Black Pepper to taste
Directions
Marinate the Steak: Whisk together the soy sauce, brown sugar, and minced garlic in a bowl. Place the skirt steak in the marinade and let it sit at room temperature for 30 minutes, turning once.
Prep the Calamari: Set up a standard breading station: one dish with flour, one with the beaten egg, and one with panko breadcrumbs. Season the calamari steaks lightly. Dredge the steaks sequentially in the flour, then the egg, and finally the panko breadcrumbs.
Cook the Steak: Remove the steak from the marinade and pat it slightly dry. Heat a cast-iron skillet or grill to high heat. Cook the skirt steak for 3-4 minutes per side until beautifully charred. Since it is thin, it cooks very fast. Remove and rest the steak for 5 minutes.
Fry the Calamari: Heat the 1/2 cup of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded calamari steaks in the pan.
Finish the Calamari: Fry for 2-3 minutes per side until they are golden brown and crispy. Remove and place on a wire rack or paper towels to drain excess oil. Season with a touch of salt immediately.
Serve: Slice the skirt steak thinly against the grain. Serve the sliced steak with the pan-fried calamari steak, cut into strips if desired.
9. Tri-Tip Roast & Blackened Tilapia Fillets
A West Coast pairing: the lean, triangle-shaped tri-tip roast is matched with a quick-cooking, intensely spiced blackened tilapia.
Description
The tri-tip is a less-common but highly flavorful roast from the bottom sirloin, often cooked on a rotisserie or grill. Blackening the tilapia provides a deep, smoky, and spicy flavor that contrasts beautifully with the juicy roast.
Ingredients
2.5 lbs Tri-Tip Roast, trimmed
2 (6 oz) Tilapia Fillets
2 Tbsp Olive Oil
Coarse Salt and Black Pepper to taste
For Blackening Seasoning: 1 Tbsp Paprika, 1 tsp Cayenne Pepper, 1 tsp Onion Powder, 1 tsp Garlic Powder, 1 tsp Dried Thyme, 1/2 tsp Dried Oregano
Directions
Season the Tri-Tip: Season the tri-tip roast generously with salt and pepper on all sides.
Roast the Tri-Tip (Low and Slow): Preheat your oven to 300°F (150°C). Place the tri-tip on a roasting rack and cook until the internal temperature reaches 125°F (52°C), about 45-60 minutes. Remove the roast and rest it for 10 minutes.
Prepare the Blackening Seasoning: Mix all the blackening seasoning ingredients in a small bowl. Rub the tilapia fillets generously on both sides with the seasoning mix.
Sear the Tri-Tip: While the tilapia is prepped, heat a cast-iron skillet over high heat. Sear the rested tri-tip in the hot skillet for 2-3 minutes per side to build a beautiful crust. Rest the roast again for 10 minutes.
Blacken the Tilapia: Wipe the skillet clean. Add 1 tablespoon of olive oil (or butter) and heat until smoking hot. Place the seasoned tilapia fillets in the skillet. Cook for 2-3 minutes per side until the fillet is flaky and has a dark, black crust.
Serve: Slice the tri-tip thinly against the grain (the grain changes direction in a tri-tip). Serve the sliced roast with the hot, blackened tilapia fillets.
10. Chateaubriand & Oysters Rockefeller
A classic, ultra-elegant pairing for a refined celebration. The Chateaubriand is the large center-cut of the tenderloin, matched with rich, baked Oysters Rockefeller.
Description
The Chateaubriand is celebrated as the best part of the tenderloin, roasted to a perfect medium-rare. Oysters Rockefeller are baked oysters topped with a rich sauce of butter, spinach, and herbs, creating a perfect celebratory bite.
Ingredients
2 lbs Center-Cut Beef Tenderloin (Chateaubriand)
12 Large Fresh Oysters, shucked on the half shell
2 Tbsp Olive Oil
Coarse Salt and Black Pepper to taste
For Rockefeller Topping: 1/2 Cup Spinach, blanched and chopped, 1/4 Cup Breadcrumbs, 2 Tbsp Melted Butter, 1 Tbsp Pernod (or Absinthe), 1/2 tsp Worcestershire Sauce
Directions
Prep the Chateaubriand: Season the beef tenderloin heavily with salt and pepper.
Roast the Chateaubriand: Preheat your oven to 450°F (230°C). Sear the entire surface of the tenderloin in an oven-safe skillet with olive oil for 2 minutes per side. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C). Remove and rest for 15 minutes.
Prepare the Rockefeller Topping: In a bowl, combine the chopped blanched spinach, breadcrumbs, melted butter, Pernod, and Worcestershire sauce. Season the mixture with a pinch of salt.
Top the Oysters: Arrange the shucked oysters on the half shell on a baking sheet lined with rock salt (this keeps them stable). Spoon a generous amount of the Rockefeller topping onto each oyster.
Bake the Oysters: Broil the oysters for 3-5 minutes, watching closely, until the topping is golden brown and bubbling. The edges of the oyster meat will curl slightly when done.
Serve: Slice the rested Chateaubriand into thick medallions. Serve the medallions alongside the hot, baked Oysters Rockefeller.
11. Hanger Steak & Grilled Octopus
An adventurous, bold, and flavorful pairing that showcases the intensely beefy taste of the hanger steak and the tender, smoky flavor of grilled octopus.
Description
Hanger steak (often called "butcher's steak") is prized for its robust flavor. Octopus is boiled until tender, then finished on a hot grill to achieve a crisp, smoky char and served with a bright lemon dressing.
Ingredients
2 (8 oz) Hanger Steaks
2 Large Octopus Tentacles, pre-cooked (about 1 lb)
2 Tbsp Olive Oil, divided
1 Lemon, juiced
1 Tbsp Fresh Oregano, chopped
Coarse Salt and Black Pepper to taste
Pinch of Smoked Paprika
Directions
Prep the Octopus: If starting with raw octopus, simmer it gently in water with a bay leaf and a cork for 60-90 minutes until it is fork-tender. Cool completely, then separate the tentacles.
Marinate the Octopus: Toss the cooked, cooled tentacles with 1 tablespoon of olive oil, half of the lemon juice, and chopped oregano. Let sit for 15 minutes.
Cook the Hanger Steak: Remove the hanger steaks from the refrigerator 45 minutes before cooking. Pat them dry and season liberally with salt and pepper. Heat a grill or cast-iron skillet to very high heat. Cook the hanger steaks for 4-6 minutes per side (medium-rare is recommended) to achieve a deep char. Rest the steaks for 10 minutes.
Grill the Octopus: While the steaks rest, heat the grill back up. Place the marinated octopus tentacles on the hot grill. Grill for 2-3 minutes per side until the tentacles are charred and smoky.
Serve: Slice the hanger steak thinly against the grain at a bias. Place the sliced steak and the grilled octopus tentacle on the plate. Drizzle the octopus with the remaining lemon juice and olive oil mixture and sprinkle with a pinch of smoked paprika.