Garlic Butter Surf & Turf Plate with Roasted Asparagus

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There’s something undeniably indulgent about a Surf & Turf plate — the best of both land and sea, united in one sizzling, flavor-packed feast. This Garlic Butter Surf & Turf Plate with Roasted Asparagus brings restaurant-level luxury right to your kitchen. Perfectly seared steak, broiled lobster tail dripping with garlic butter, juicy Cajun shrimp, and crisp-tender roasted asparagus make for a decadent meal that’s easier to pull off than you might think.

Whether you’re cooking for a romantic date night, an impressive dinner party, or simply want to treat yourself, this dish delivers gourmet flair without the need for a reservation.

Why You’ll Love This Surf & Turf Recipe

This recipe is for anyone who loves bold flavors, juicy proteins, and a gorgeous presentation. It’s elegant, rich, and incredibly satisfying. It’s also:

  • Perfect for special occasions or celebrations
  • Ready in under an hour with multitasking tips
  • Customizable based on your protein or veggie preferences
  • Packed with flavor , thanks to garlic butter, herbs, Cajun spices, and fresh lemon

Plus, it’s naturally gluten-free, low-carb, and keto-friendly — making it ideal for those watching their macros without sacrificing flavor.

Ingredients You’ll Need

For the Steak:

  • 1 thick-cut ribeye or New York strip steak
  • Salt, pepper, garlic powder
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, smashed
  • Fresh thyme or rosemary (optional)

For the Lobster Tail:

  • 1–2 lobster tails
  • 2 tbsp butter (melted)
  • 1 tsp minced garlic
  • ½ tsp paprika
  • Chopped parsley
  • Fresh lemon juice

For the Shrimp:

  • ½ lb large shrimp, peeled and deveined
  • 1 tbsp butter + 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp Cajun seasoning
  • Chopped parsley for garnish

For the Roasted Asparagus:

  • 1 bunch of asparagus, trimmed
  • 1 tbsp olive oil
  • Salt, pepper, garlic powder
  • Fresh lemon juice (optional)

Kitchen Equipment Needed

  • Cast iron skillet or heavy-bottomed pan
  • Baking sheet
  • Kitchen shears (for lobster tails)
  • Mixing bowls
  • Basting brush
  • Flip-flops
  • Oven with broiler
  • Meat thermometer (optional but recommended)

Step-by-Step Instructions

1. Sear the Steak to Perfection

Start by patting the steak dry — this helps achieve that restaurant-quality crust. Season both sides generously with salt, pepper, and garlic powder.

Heat your cast iron skillet over high heat until it’s nearly smoking. Add olive oil and sear the steak for 3–4 minutes per side. Once a nice crust forms, reduce heat, add butter, smashed garlic, and herbs. Baste continuously with a spoon for 1–2 minutes.

Cook to your desired doneness — 130°F for medium-rare. Remove from heat and let it rest for at least 5–10 minutes before slicing.

2. Prepare the Lobster Tail

Using kitchen shears, carefully cut through the top of the lobster shell to expose the meat. Lift it gently over the shell while still attached at the base.

Mix melted butter with garlic, paprika, lemon juice, and parsley. Brush this garlic butter generously over the meat.

Place lobster tails on a foil-lined baking sheet and broil 7–9 minutes until the meat is opaque and slightly charred at the edges.

3. Sauté the Shrimp

In a bowl, toss shrimp with oil, melted butter, garlic powder, smoked paprika, and Cajun seasoning.

Sauté in a hot skillet for 2–3 minutes per side, or until pink and opaque. For extra flavor, baste the shrimp with any leftover garlic butter while cooking.

4. Roast the Asparagus

Preheat oven to 425°F. Toss trimmed asparagus with olive oil, garlic powder, salt, and pepper.

Spread on a baking sheet and roast for 12–15 minutes until tender with slightly crispy tips. Squeeze fresh lemon juice over the asparagus before serving for a refreshing zing.

Tips for Success

  • Use a meat thermometer for perfect steak doneness: 125°F (rare), 130°F (
  • Buy fresh seafood whenever possible. If using frozen, thaw completely and pat dry before cooking.
  • Multitask smartly : While the steak remains, broil the lobster and roast the asparagus. Shrimp takes just minutes at the end.
  • Don’t skip the garlic butter — it’s the secret that ties the whole plate together.
  • Let proteins rest before slicing to keep juices locked in.

Ingredient Swaps and Variations

  • Steak Alternatives : Use filet mignon or sirloin for a leaner option.
  • Lobster Swap : Crab legs or scallops make great substitutes.
  • Shrimp Options : Try jumbo prawns or even grilled calamari for a twist.
  • Vegetables : Swap asparagus for broccolini, green beans, or a medley of roasted peppers.
  • Spice Level : Adjust Cajun seasoning to taste or swap for Old Bay for a milder flavor.

Storing Leftovers

Got leftovers? Here’s how to keep them fresh:

  • Steak : Wrap tightly and refrigerate up to 3 days. Reheat gently in a skillet or slice cold over salads.
  • Lobster & Shrimp : Store in an airtight container for 2–3 days. Reheat carefully to avoid overcooking — a quick steam or microwave with a damp paper towel works best.
  • Asparagus : Refrigerate up to 3 days and reheat in the oven or air fryer to restore crispness.

Freezing is not recommended for seafood or asparagus due to texture changes.

Perfect Pairings

Wine:

  • Steak : A bold Cabernet Sauvignon or Malbec
  • Seafood : Buttery Chardonnay or crisp Sauvignon Blanc
  • Full Plate : Rosé or a light Pinot Noir strikes a nice balance

Sides:

  • Garlic mashed potatoes
  • Lemon herb rice
  • A crusty baguette to soak up all the garlic butter goodness

Dessert:

  • Light panna cotta
  • Chocolate lava cake
  • Classic crème brûlée

Frequently Asked Questions (FAQ)

Can I use frozen lobster tails?
Yes, just make sure to fully thaw them in the refrigerator overnight before preparing.

Can I grill the steak instead of searing it?
Absolutely! A hot grill works great. Just make sure to still baste with garlic butter for full flavor.

How do I prevent the shrimp from getting rubbery?
Don’t overcook — 2–3 minutes per side is all you need. Remove them from the heat as soon as they turn pink and opaque.

Is this recipe keto or low-carb friendly?
Yes! It’s naturally low in carbs and perfect for keto — just avoid pairing it with starchy sides.

What if I don’t have a cast iron skillet?
Use any heavy-bottomed, oven-safe pan. Stainless steel works well, too.

Final Thoughts

This Garlic Butter Surf & Turf Plate with Roasted Asparagus isn’t just a meal — it’s a celebration on a plate. With its blend of savory steak, buttery seafood, and crisp vegetables, this dish proves that a little extra effort in the kitchen can deliver restaurant-quality results at home.

Perfect for anniversaries, birthdays, or anytime you want to impress, this recipe is one you’ll come back to again and again.

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