The rich, buttery flavor of the steak perfectly complements the tender sweetness of the shrimp, creating a bite that feels like a celebration on your taste buds. As you drizzle that creamy garlic sauce over the top, the magic happens—each ingredient coming together in such a harmonious way. The garlic is subtly pungent, balanced by the smoothness of the cream, and the fresh herbs add a touch of brightness to keep everything feeling light, despite the decadence. I remember the first time I made this dish—it was one of those moments where I knew I had struck gold. Every bite felt like a special occasion, even though it was just a regular evening at home.
The creamy garlic sauce brings a touch of indulgence, but it’s the little things that make it extra special. I love to add a squeeze of lemon right before serving—it cuts through the richness, leaving your palate refreshed and ready for the next bite. If you’re anything like me, you’ll find yourself dipping that crusty bread into the sauce, savoring every last bit. This dish isn’t just about the flavors; it’s about the experience, too. The way it fills the house with the scent of sizzling steak and garlic, making everyone eager to gather around the table. That’s the beauty of Surf and Turf with creamy garlic sauce—it’s both a meal and a memory in the making.
Key Ingredients for Surf and Turf with Creamy Garlic Sauce
When it comes to creating a dish like Surf and Turf with Creamy Garlic Sauce, the ingredients are key to achieving that perfect balance of flavors. Each one plays a unique role in elevating the overall taste, ensuring that every bite is a delightful experience. Let’s take a closer look at what brings this dish to life:
- Lobster tail: Tender and sweet, lobster adds a luxurious seafood element that contrasts beautifully with the rich steak. Its subtle sweetness complements the savory garlic sauce perfectly.
- Boneless ribeye steaks: The star of the show. Ribeye steaks are marbled with just the right amount of fat, ensuring a juicy and flavorful bite that stands up to the creamy garlic sauce.
- Olive oil: A staple in many kitchens, olive oil is used here to sear the steaks and lobster, helping create that golden, crispy crust while adding a touch of richness to the dish.
- Butter: Adds depth and richness to the sauce, making it smooth and velvety. A little butter goes a long way in enhancing the flavors of the garlic and herbs.
- Garlic: The fragrant, savory punch that ties everything together. The minced garlic creates the base for the creamy sauce, infusing the dish with its unmistakable aroma and flavor.
- Heavy cream: The creamy component that makes the sauce luscious and indulgent. It balances the pungency of the garlic, while providing a velvety texture that coats the steak and lobster beautifully.
- Chicken broth: Adds a savory depth to the sauce, balancing out the richness of the cream and helping to tie all the ingredients together in a harmonious way.
- Lemon juice: A burst of acidity that cuts through the richness of the sauce and brightens up the dish. A squeeze right before serving is the perfect finishing touch.
- Fresh parsley: Chopped and sprinkled on top just before serving, parsley brings a pop of color and a refreshing, herbal note that lightens the dish without overpowering it.
- Salt: Enhances all the other flavors, bringing out the best in the steak, shrimp, and creamy garlic sauce.
- Black pepper: Adds a subtle heat and depth to the dish, enhancing the savory notes of the steak and the richness of the garlic sauce.
- Red pepper flakes (optional): If you like a little kick, red pepper flakes can provide a gentle warmth that complements the garlic and cream. It’s an optional addition, but one that can elevate the flavor profile if you’re craving a bit of spice.
- Fresh thyme: An earthy, aromatic herb that adds a layer of complexity to the creamy garlic sauce. It’s a perfect pairing with the rich meats and adds an herby note that brings everything together.
How to Make Surf and Turf with Creamy Garlic Sauce
- Preheat your oven to 400°F (200°C).
- Place the lobster tail on a clean cutting board. Using kitchen shears, carefully cut along the top shell of the lobster tail lengthwise, stopping just before the tail fin.
- Gently pull apart the shell to expose the lobster meat, but leave the meat attached at the base.
- Using your fingers, lift the lobster meat out of the shell, resting it on top of the shell to keep it in place.
- Set the lobster tail aside and pat the ribeye steaks dry with paper towels.
- Rub each steak with one tablespoon of olive oil on both sides and season generously with salt and black pepper.
- Heat a large oven-safe skillet over medium-high heat and add the remaining one tablespoon of olive oil.
- Once the oil is hot and shimmering, add the ribeye steaks to the pan and sear them for 3-4 minutes per side, or until a rich golden-brown crust forms.
- Transfer the skillet with the steaks to the preheated oven and roast for 6-8 minutes, or until the steaks reach your desired level of doneness.
- While the steaks are cooking, heat a separate medium skillet over medium heat.
- Add one tablespoon of butter to the pan, allowing it to melt completely.
- Add the minced garlic to the pan and sauté it for 1-2 minutes, until fragrant and golden, being careful not to burn it.
- Stir in the chicken broth, scraping any browned bits off the bottom of the skillet with a wooden spoon.
- Allow the chicken broth to simmer for 2-3 minutes, reducing slightly.
- Pour in the heavy cream and stir to combine.
- Add the lemon juice, fresh thyme, and red pepper flakes (if using) and bring the sauce to a simmer.
- Cook the sauce for 4-5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Taste the sauce and adjust the seasoning with additional salt or pepper as desired.
- Remove the steaks from the oven once they are done and let them rest on a cutting board for 5 minutes.
- While the steaks are resting, add the lobster tails to the skillet with the sauce.
- Cover the lobster tails with the creamy garlic sauce and cook for 4-5 minutes, until the lobster meat turns opaque and is fully cooked.
- Spoon the creamy garlic sauce over the steaks and lobster tails once they are plated.
- Garnish the surf and turf with freshly chopped parsley.
- Serve immediately, enjoying the rich flavors of the perfectly cooked steak, lobster, and creamy garlic sauce.
Serving Suggestions for Surf and Turf with Creamy Garlic Sauce
1. Pair it with a Light Salad: Balance the richness of your surf and turf with a simple, fresh salad. A crisp arugula salad with a light lemon vinaigrette will add a bright contrast that helps cut through the creamy sauce, keeping the meal feeling fresh and vibrant.
2. Sautéed Greens on the Side: A quick sauté of spinach or kale in olive oil with a sprinkle of garlic and a squeeze of lemon is the perfect sidekick to this dish. The earthy flavors of the greens complement the indulgent surf and turf without overpowering it. Plus, those greens get a lovely shine from the garlic, making them irresistible!
3. Crusty Bread for Dipping: Don’t forget to serve some fresh, crusty bread alongside your dish. You’ll want something hearty enough to scoop up every last bit of that creamy garlic sauce. Whether it’s a rustic baguette or soft dinner rolls, bread will be your best friend when it comes to soaking up all those delicious flavors.
How to Store Surf and Turf with Creamy Garlic Sauce
If you happen to have leftovers (though I can’t imagine it happens too often), storing them properly is key to keeping that rich flavor intact. To store your Surf and Turf with Creamy Garlic Sauce, start by placing the steak and lobster in an airtight container. Make sure everything is tightly sealed to avoid any air getting in, which can dry out your meats. It’s best to store the steak and lobster separately from the sauce to prevent the sauce from making the steak soggy.
For the creamy garlic sauce, pour it into a separate airtight container. Let it cool completely before storing it in the fridge to maintain its texture. When you’re ready to enjoy your leftovers, reheat the sauce gently over low heat, adding a splash of milk or cream to bring it back to its smooth, velvety consistency. The steak and lobster can be reheated in a skillet over medium heat for a few minutes, just until warmed through, without losing too much of their tenderness.
This dish is best enjoyed within 2-3 days of making it. After that, the flavors start to fade, and the seafood can lose some of its fresh appeal. So if you’re lucky enough to have some left, savor it quickly!
Conclusion
And there you have it—Surf and Turf with Creamy Garlic Sauce, a dish that’s equal parts luxurious and comforting. From the tender sweetness of the lobster to the juicy richness of the ribeye, all smothered in that velvety, garlic-infused sauce, this recipe is bound to become a favorite in your kitchen. It’s the kind of meal that makes an ordinary night feel extraordinary, and every bite is a reminder of how something so simple can be so indulgent.
I hope you enjoy making—and eating—this dish as much as I do. Whether it’s for a special occasion or just because you deserve a treat, this recipe will surely leave a lasting impression. If you try it out, I’d love to hear how it turns out for you! Have any tips or tweaks of your own? Maybe you added a twist to the sauce or paired it with your favorite side? Drop me a comment—I’m always excited to hear about your culinary adventures.
And hey, if you have any questions while making this, don’t hesitate to reach out. I’m here to help make sure your Surf and Turf comes out as perfect as can be! Happy cooking, and enjoy every delicious bite!
Surf and Turf with Creamy Garlic Sauce
Description
A perfect pairing of tender, juicy steak and succulent, buttery shrimp, smothered in a rich, creamy garlic sauce that brings all the flavors together. Each bite offers a satisfying balance of savory, sweet, and smooth textures—simply irresistible!
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C).
-
Place the lobster tail on a clean cutting board. Using kitchen shears, carefully cut along the top shell of the lobster tail lengthwise, stopping just before the tail fin.
-
Gently pull apart the shell to expose the lobster meat, but leave the meat attached at the base.
-
Using your fingers, lift the lobster meat out of the shell, resting it on top of the shell to keep it in place.
-
Set the lobster tail aside and pat the ribeye steaks dry with paper towels.
-
Rub each steak with one tablespoon of olive oil on both sides and season generously with salt and black pepper.
-
Heat a large oven-safe skillet over medium-high heat and add the remaining one tablespoon of olive oil.
-
Once the oil is hot and shimmering, add the ribeye steaks to the pan and sear them for 3-4 minutes per side, or until a rich golden-brown crust forms.
-
Transfer the skillet with the steaks to the preheated oven and roast for 6-8 minutes, or until the steaks reach your desired level of doneness.
-
While the steaks are cooking, heat a separate medium skillet over medium heat.
-
Add one tablespoon of butter to the pan, allowing it to melt completely.
-
Add the minced garlic to the pan and sauté it for 1-2 minutes, until fragrant and golden, being careful not to burn it.
-
Stir in the chicken broth, scraping any browned bits off the bottom of the skillet with a wooden spoon.
-
Allow the chicken broth to simmer for 2-3 minutes, reducing slightly.
-
Pour in the heavy cream and stir to combine.
-
Add the lemon juice, fresh thyme, and red pepper flakes (if using) and bring the sauce to a simmer.
-
Cook the sauce for 4-5 minutes, stirring occasionally, until it thickens to a creamy consistency.
-
Taste the sauce and adjust the seasoning with additional salt or pepper as desired.
-
Remove the steaks from the oven once they are done and let them rest on a cutting board for 5 minutes.
-
While the steaks are resting, add the lobster tails to the skillet with the sauce.
-
Cover the lobster tails with the creamy garlic sauce and cook for 4-5 minutes, until the lobster meat turns opaque and is fully cooked.
-
Spoon the creamy garlic sauce over the steaks and lobster tails once they are plated.
-
Garnish the surf and turf with freshly chopped parsley.
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Serve immediately, enjoying the rich flavors of the perfectly cooked steak, lobster, and creamy garlic sauce.
Note
- Make sure not to overcook the lobster tail; it should be opaque and firm but still tender.
- For a richer sauce, you can substitute half of the chicken broth with white wine.
- If you prefer a stronger garlic flavor, you can increase the garlic to 5-6 cloves.
- To enhance the flavor of the steak, consider adding a few sprigs of rosemary to the skillet while searing.
- You can use other steak cuts like filet mignon or New York strip if ribeye is unavailable, but adjust cooking times accordingly.
