Surf and Turf with Creamy Garlic Sauce

I’ve always been a sucker for a good surf and turf—it’s like the best of both worlds on one plate. Growing up near the coast, I’d watch my dad grill juicy steaks while my mom whipped up creamy sauces for fresh shrimp. One evening, I decided to combine their magic into this surf and turf with creamy garlic sauce. The first time I made it, the rich, garlicky sauce clinging to tender steak and succulent shrimp had my family begging for seconds. It’s now my go-to for impressing guests or treating myself after a long week.

This dish is pure indulgence, but it’s easier to make than it looks. The creamy garlic sauce ties the steak and shrimp together, creating a restaurant-quality meal at home. Whether you’re planning a romantic dinner or a special gathering, this recipe delivers big on flavor without hours in the kitchen. Let’s dive into how to make this mouthwatering surf and turf that’ll have everyone at the table raving.

Ingredients

For the Surf and Turf:

• 2 ribeye steaks (8 oz each, about 1-inch thick)
• 12 large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder

For the Creamy Garlic Sauce:

• 1 cup heavy cream
• 3 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh parsley, chopped (optional, for garnish)

Equipment Needed:

• Cast-iron skillet or heavy-bottomed pan
• Tongs
• Whisk
• Small saucepan

Step-by-Step Instructions

1. Prep the Steak and Shrimp: Pat the steaks and shrimp dry with paper towels. This helps them sear better. Season both sides of the steaks with salt, pepper, smoked paprika, and garlic powder. Lightly season the shrimp with salt and pepper. Set aside.
2. Cook the Steak: Heat 1 tbsp olive oil and 1 tbsp butter in a cast-iron skillet over medium-high heat. Once it’s sizzling, add the steaks. Cook for 3-4 minutes per side for medium-rare (135°F internal temp). Remove and let them rest on a plate, tented with foil.
3. Cook the Shrimp: In the same skillet, add another tbsp of olive oil. Toss in the shrimp and cook for 1-2 minutes per side until pink and opaque. Don’t overcook—they’ll get rubbery! Set aside with the steaks.
4. Make the Creamy Garlic Sauce: In a small saucepan, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk for 30 seconds to form a roux. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Stir in Parmesan, salt, and pepper. Simmer for 2-3 minutes until thickened.
5. Combine and Serve: Slice the steaks against the grain. Arrange steak slices and shrimp on plates, then drizzle generously with the creamy garlic sauce. Garnish with parsley if you’re feeling fancy.

Pro Cooking Tips

• Room Temp is Key: Let the steaks sit out for 20-30 minutes before cooking. Cold meat cooks unevenly.
• Don’t Skip the Rest: Letting the steak rest after cooking keeps it juicy. Five minutes does the trick.
• Garlic Control: Mince garlic finely for a smoother sauce, or use a garlic press to save time.
• Skillet Heat: Get that skillet screaming hot for a perfect sear. A cast-iron pan works wonders.
• Shrimp Size Matters: Use large or jumbo shrimp—they stay tender and pair better with steak.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the sauce for heat.
• Herb Infusion: Stir in fresh thyme or rosemary to the sauce for an earthy twist.
• Seafood Swap: Replace shrimp with scallops or lobster tail for an extra-luxurious dish.
• Steak Swap: Try filet mignon or sirloin if you prefer leaner cuts.
• Low-Carb Option: Serve with zucchini noodles or cauliflower mash instead of potatoes.

Storage Suggestions

• Fridge: Store leftovers in an airtight container for up to 3 days. Keep the sauce separate to avoid soggy shrimp.
• Freezer: Freeze cooked steak and shrimp (without sauce) in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm steak and shrimp in a skillet over low heat. Reheat sauce separately on the stove, adding a splash of cream if it’s too thick.

How to Serve

Plate this surf and turf with mashed potatoes or roasted asparagus for a classic vibe. A crisp green salad with vinaigrette cuts through the richness. For drinks, pair with a bold red wine like Cabernet Sauvignon or a chilled white like Chardonnay. Serve the sauce on the side for dipping or drizzle it over everything for maximum decadence.

Nutrition Facts (Per Serving, Approx.)

• Calories: 620 kcal
• Protein: 42g
• Fat: 48g
• Carbohydrates: 5g
• Fiber: 0g
• Sugar: 1g
• Sodium: 780mg

Note: Values are estimates based on standard ingredient measurements. Adjust for portion size or substitutions.

FAQs

Can I use frozen shrimp?
Yes, just thaw them completely in the fridge or under cold water before cooking. Pat dry to avoid excess moisture.

What’s the best steak for surf and turf?
Ribeye is flavorful and tender, but filet mignon or New York strip works great too. Choose what you love!

How do I know when the steak is done?
Use a meat thermometer: 135°F for medium-rare, 140°F for medium. It’ll keep cooking a bit while resting.

Can I make the sauce ahead?
Absolutely! Prepare the sauce up to 2 days in advance and store it in the fridge. Reheat gently before serving.

Is there a dairy-free option?
Swap heavy cream for coconut cream and use a dairy-free Parmesan alternative. The flavor will be slightly different but still delicious.

Conclusion

This surf and turf with creamy garlic sauce is more than just a meal—it’s a celebration on a plate. The tender, juicy steak paired with succulent shrimp and that dreamy, garlicky sauce creates a dish that feels like a special occasion every time. Whether you’re cooking for a loved one, hosting a dinner party, or just craving something extraordinary, this recipe delivers every time. It’s simple enough for a weeknight but fancy enough to impress anyone. So, fire up that skillet, savor the aromas, and enjoy every decadent bite. You’ll be coming back to this recipe again and again, trust me!