Surf & turf is the land and the sea all on one plate. It is steak (turf) with shrimp (surf) similar lobster, shrimp, prawns, or crab legs. Familiarized in the 1960s, this dish represents two gourmet tastes placed together in a meal. This dish has freshly experienced a resurgence in popularity. It is a great way to indulge on a special occasion or a date night.

Away from having both steak and shrimp on a plate, the “surf” and “turf” often share a sauce, like a garlic butter sauce, to unite the flavors of the steak and shrimp. This recipe can be served with the shrimp on top of the steak or the shrimp can be served alongside the steak. If the shrimp is bigger than the steak you may want to serve them next to each other.

Leave people asking if there is a hidden chef in your cuisine with the steak and creamy shrimp meal! Ready in less than 20 minutes, it’s the flavors in that rich and creamy garlic sauce with a hint of parmesan that is out of this world good! Tastes like Surf And Turf right out of a restaurant… you will even impress yourself! Perfect with juicy, melt in your mouth steaks!


4 New York Steak strip steaks (Porterhouse steaks)
Salt and pepper to season
1-2 tablespoons olive oil

Creamy Garlic Shrimp:
3 tablespoons unsalted butter, divided
8 ounces (250 g) shrimp, tails on or off
4 cloves garlic (or 1 tablespoon minced garlic)
1/4 cup low-sodium chicken broth
3/4 cup heavy cream* (thickened cream)
1/4 cup fresh shredded parmesan cheese
Salt and pepper to taste
1 tablespoon fresh parsley chopped


Steak and shrimp cook at different rates, so I recommend cooking the steak first, then while the steak is resting, cook the shrimp. The shrimp and steak are simply cooked in a skillet with olive oil, salt, and pepper for seasoning. The finishing touch is a generous amount of homemade garlic and herb butter, which gets drizzled over the steak and shrimp. Add some side dishes, and you’ve got a fancy and delicious dinner.


Pat steaks dry with paper towels. Season with salt and pepper.
Heat a wide cast-iron skillet or grill over medium-high heat. grill steaks for 4-6 minutes each side until browned and cooked to desired doneness.
Transfer steaks to a warm plate; set aside.
Melt 2 tablespoons butter in the pan (if using a skillet). join shrimp in the pan, with salt and pepper, and sear till just cooked and pink — about 2 minutes. Transfer to a bowl; set aside.
(For the grill: grill seasoned shrimp while brushing with melted butter until done.)

To the same pan, add the remaining butter, add the garlic, sauté until fragrant (about one minute).
(If grilling steaks, you will need to grab a pan or skillet for this step.)
Pour in the broth, and allow to reduce to half, while scraping any parts off of the bottom of the pan.
Decrease heat to low-medium heat, add the cream and bring to a simmer while stirring occasionally. Add in the cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.
Join shrimp back into the pan; sprinkle with the parsley, and stir through.
Serve with steaks.

some tips:

You can use shrimp with tails or not
Try to get fresh wild-caught shrimp. Refrigerated shrimp is good too, but fresh will always have better quality.
Heavy (thickened) cream can be replaced with half and half, light cream, or evaporated milk!

This recipe makes a classic steak and shrimp with New York strip steak and shrimp that you will want to make for friends, family, or a special someone in your life. There is a reason why steak and shrimp have stood the test of time; it is decadent and delicious!

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