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Surf and turf is a classic and indulgent entrée that beautifully marries the richness of red meat with the delicate flavors of seafood. This popular dish typically features a tender cut of beef, such as steak or filet mignon, paired harmoniously with succulent seafood like lobster, shrimp, prawns, scallops, or crab. The seafood component can be prepared in various ways, including steamed, grilled, breaded, or fried, offering a delightful contrast in textures and tastes.

This iconic combination is a beloved staple in steakhouses across the United States and Canada, and it has also found its place on menus in traditional British and Irish pubs. Interestingly, in Australia, surf and turf is often referred to as “reef and beef,” reflecting the local terminology for similar culinary concepts.

The popularity of surf and turf surged in the 1960s and 1970s, becoming a symbol of accessible European and Continental cuisine for the middle class. While some fine dining purists may have initially dismissed it as not being a truly gourmet creation, surf and turf has experienced a remarkable resurgence in recent years. New generations of chefs have embraced and elevated this dish, incorporating it into the menus of high-end restaurants with innovative preparations and premium ingredients. You might also find it listed on menus under alternative names like “surf ‘n’ turf” or “surf n’ turf,” all referring to the same delectable pairing.

The name “surf and turf” itself is quite descriptive, cleverly combining “surf,” representing the seafood element from the ocean, and “turf,” referring to the land-based red meat component. This evocative name perfectly encapsulates the dish’s core ingredients and origins.

While the precise origins of surf and turf remain somewhat shrouded in culinary mystery, the earliest documented mention of the dish appeared in a January 1966 advertisement for The Continental restaurant in Lowell, Massachusetts, published in The Lowell Sun newspaper. The advertisement promoted a “Champagne Dinner” featuring a “Surf ‘N Turf (A Continental Original),” described as: “A delightful Continental combination of a Junior Filet Mignon – Baked Stuffed Alaskan Crab Legs and a nescalope [sic] of Halibut in creamy Lobster Newburg Sauce.” This elaborate seven-course meal, including drinks, was offered at the remarkably affordable price of $4.95.

Interestingly, the phrase “surf and turf” predates this specific dish. As early as 1959, the term was used more broadly to describe products suitable for both beach and grassy environments, showcasing the linguistic versatility of the phrase even before it became synonymous with the celebrated food pairing.

Delicious surf and turf dish featuring grilled steak and lobster, a popular gourmet meal in restaurants.

Preparing a restaurant-quality surf and turf at home is surprisingly achievable, dispelling any notions that it requires professional culinary skills. With a few simple techniques and fresh ingredients, you can easily create a five-star surf n’ turf that is perfect for a special occasion or simply a luxurious treat. It’s an excellent choice for a satisfying post-activity meal, and it’s guaranteed to impress friends and family. Consider adding some complementary side dishes to further enhance the dining experience and create a truly memorable meal that celebrates the best of both land and sea.

The key to a perfect surf and turf lies in mastering a few fundamental cooking principles. Using medium-high heat (around 150°F or 65°C) is crucial for achieving a beautifully seared steak and perfectly cooked seafood. Selecting a high-quality steak and seasoning it simply with salt and pepper allows the natural flavors to shine. A flavorful marinade can further elevate the taste profile, adding depth and complexity to both the meat and seafood components.

For those looking to recreate a classic surf and turf experience, consider trying a well-regarded recipe like Gordon Ramsay’s rendition. Here’s a simplified version inspired by his approach:

Ingredients:

• 1.5 oz filet mignon steak
• 1 lobster tail
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon finely minced garlic
• 2 sprigs of thyme
• 2 tablespoons melted butter
• 1 tablespoon finely minced shallot
• 3 tablespoons cognac
• 4 tablespoons chicken stock
• 1 tablespoon veal stock reduction or demi-glace
• ½ cup heavy cream
• 1 tablespoon grain mustard
• ½ tablespoon saffron
• 3 turnips
• 3 carrots

Directions:

The Steak:

1. Season the filet mignon with salt and pepper.
2. Heat olive oil in a pan over medium-high heat.
3. Sear the steak for 2-3 minutes per side for medium-rare, ensuring it doesn’t stick to the pan.
4. Add minced garlic, thyme sprigs, and butter to the pan.
5. Baste the steak with the melted butter mixture.
6. Remove the steak from the pan and let it rest.

The Sauce:

1. In the same pan, sauté shallots and garlic in butter.
2. Deglaze the pan with cognac and flambé carefully to burn off the alcohol.
3. Reduce the cognac to a syrupy consistency.
4. Add chicken stock, demi-glace, cream, and grain mustard to the pan and simmer to create the sauce.

The Lobster:

1. Season the lobster tail with salt.
2. Poach the lobster tail gently in melted butter infused with saffron until cooked through and flavorful.

The Vegetables:

1. Toss turnips and carrots with seasoning.
2. Pan-sear the vegetables in butter until caramelized and golden brown.

Plating:

1. Place the steak in the center of the plate.
2. Top the steak with the poached lobster tail.
3. Arrange the caramelized turnips and carrots around the meat and seafood.
4. Drizzle the cognac sauce over the vegetables and enjoy.