Steak And Grilled Shrimp Recipe: Surf and Turf on a Single Plate

Fire and water meet beautifully on a single plate with this surf and turf creation. The combination of tender steak and perfectly grilled shrimp delivers a restaurant-quality experience at home.

I’ve mastered the balance between smoky char and delicate flavor, ensuring each bite is both bold and refined. This dish is ideal for special occasions or when you want to impress without complication.

Ingredients for Steak and Grilled Shrimp

Tender steak, plump shrimp, and bold seasonings bring surf and turf to life.

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The steak is non-negotiable here. Ribeye with good marbling from Whole Foods or a trusted butcher gives you that buttery texture—avoid lean cuts like filet. I always ask for 1.5-inch thickness (bone-in if possible) for even cooking. For shrimp, wild-caught large shrimp (16-20 count per pound) from Trader Joe’s are a great value and consistently fresh. Look for ones that smell like ocean, not ammonia.

No ribeye? A New York strip works too, but it’s leaner—add an extra minute of rest time. Shrimp can be frozen and thawed (pat them dry first, no judgment). Out of fresh herbs? Dried rosemary at half the amount still packs flavor. Skip the compound butter? Garlic-infused olive oil is a solid backup. Cayenne too spicy? Paprika alone keeps it smoky without the heat.

Cook immediately or refrigerate steaks up to 2 days (wrap them well). Shrimp should be cooked the day you buy them or frozen. The compound butter keeps for 1 week in the fridge or 3 months frozen. Leftovers? Rare, but they reheat nicely in a cast-iron skillet.

Step-by-Step Instructions for Steak and Grilled Shrimp

Here’s the method I use to nail this surf and turf combination perfectly every time.

Step 1: Prepare the Compound Butter and Season the Ribeye

In a small bowl, combine the 0.5 cup unsalted butter with the 4 cloves garlic cloves (minced) and 2 whole fresh rosemary sprigs (finely chopped). Mix until evenly distributed—the aroma alone will make your mouth water. Set this aside to let the flavors meld while you prep the rest.

Pat the 2 whole ribeye steaks dry with paper towels, then season aggressively with 1 tsp freshly ground black pepper and 1 tsp kosher salt. I press the seasoning into the meat so it adheres well. Let the steaks sit at room temperature for 30-45 minutes before cooking—this ensures even cooking from edge to edge.

Step 2: Season and Skewer the Shrimp

In a medium bowl, toss the 1 lb large shrimp with 0.25 cup extra-virgin olive oil, 1 tsp smoked paprika, 0.25 tsp cayenne pepper, and the remaining 1 tsp kosher salt. Add the lemon zest and juice, then toss to coat evenly. The shrimp should glisten with oil and spices.

Thread the shrimp onto skewers, leaving a little space between each piece for even cooking. If using wooden skewers, soak them in water for 20 minutes first to prevent burning. The marinade time here is short—just while you preheat the grill—so don’t let them sit too long or the lemon juice will start to “cook” the shrimp.

Step 3: Grill the Steak to Medium-Rare Perfection

Heat your grill to high heat (about 450-500°F). Place the ribeye steaks on the grill and sear for 4-5 minutes per side for medium-rare, or until they develop a deep crust and reach an internal temperature of 130-135°F. I only flip once to ensure a perfect crosshatch of grill marks.

During the last 2 minutes of cooking, top each steak with a generous dollop of the compound butter. Close the grill lid to let the butter melt and baste the steak. The garlic and rosemary will infuse into the meat as it finishes cooking.

Step 4: Grill the Shrimp Until Opaque

Reduce the grill heat to medium (about 350-400°F). Place the shrimp skewers on the grill and cook for 2-3 minutes per side until the shrimp turn pink and opaque. They’re done when they curl into a loose “C” shape and the edges just start to char slightly.

Avoid overcooking—the shrimp will continue to cook a bit off the heat. If they start to tighten into a tight “O” shape, you’ve gone too far. Transfer the skewers to a platter and let them rest while you finish the steaks.

Step 5: Rest, Slice, and Garnish

Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is tender and flavorful. Tent loosely with foil to keep them warm.

Slice the steaks against the grain into ½-inch thick strips. Arrange the slices on a platter alongside the shrimp, then garnish everything with the 0.25 cup fresh parsley (chopped). Serve immediately with any remaining compound butter melted over the top.

Serving Suggestions for steak and grilled shrimp

Platter Presentation

I love arranging the sliced steak and shrimp on a large wooden cutting board for a rustic feel. Fan the steak slices in a gentle arc, then tuck the shrimp skewers around them like a frame. The natural wood grain adds warmth to the presentation. 🔥

Garnish with Freshness

Sprinkle the 0.25 cup fresh parsley generously over everything—the green pops against the charred edges. Add a few lemon wedges for guests who want extra brightness, and a small ramekin of melted compound butter for dipping.

Family-Style Serving

For a casual vibe, serve everything on a large cast iron platter still warm from the grill. I place it in the center of the table with small plates and tongs so everyone can help themselves. The residual heat keeps the food warm longer.

Wine Glass Placement

A bold Cabernet Sauvignon in a large-bowled glass complements the richness. For beer lovers, an icy IPA cuts through the char. I always set drinks to the right of the plate so guests can grab both easily.

Side Dish Integration

Nestle a small bowl of roasted garlic mashed potatoes or grilled asparagus at one end of the platter. This keeps the focus on the surf and turf while adding color and variety to each bite.

Final Touch

Drizzle any remaining compound butter over the steak just before serving. The glossy finish makes the dish look restaurant-worthy. Honestly, this is the part where I step back and admire my work. ✨