Grilled Steak with Juicy Shrimp & Creamy Lobster Sauce Recipe

The Ultimate Surf & Turf: Grilled Steak with Juicy Shrimp & Creamy Lobster Sauce

Introduction

Prepare to embark on a culinary journey that defines luxury and indulgence with our ultimate recipe for Grilled Steak with Juicy Shrimp and Creamy Lobster Sauce. This isn’t just a meal; it’s an experience, a symphony of flavors and textures meticulously orchestrated to create an unforgettable dining event. We take the beloved classic “Surf & Turf” and elevate it to new, decadent heights, transforming a simple pairing into a gourmet masterpiece perfect for celebrating life’s special moments.

At its heart, this dish is a celebration of contrasting yet complementary elements. Imagine the robust, smoky char of a perfectly grilled, tender steak meeting the delicate sweetness of succulent, pan-seared shrimp. But the true star, the element that ties everything together in a silken embrace, is the rich, velvety lobster sauce. Infused with the ocean’s bounty and finished with a hint of brandy and cream, this sauce transforms every bite into an opulent delight, making it the ideal centerpiece for romantic dinners, anniversary celebrations, or simply when you wish to treat yourself and loved ones to something truly extraordinary.

While the prospect of crafting such a sophisticated dish might seem daunting, we assure you that each component, though distinct, is entirely manageable. We’ve broken down the process into clear, actionable steps, ensuring that even home cooks can achieve restaurant-quality results. The reward for your efforts is a plate brimming with flavor fusion, where the savory depth of beef, the tender pop of shrimp, and the umami-rich embrace of lobster sauce come together in harmonious balance, promising a genuinely indulgent and deeply satisfying gourmet meal.

Nutritional Information

Per serving (approximate values for half the recipe):

Calories: 1380
Protein: 135g
Carbohydrates: 22g
Fat: 98g
Fiber: 2g
Sodium: 1850mg

Ingredients

For the Grilled Steak:

2 x 1.5-2 inch thick Ribeye or New York Strip steaks (approx. 12-14 oz each), high-quality, well-marbled
2 tbsp olive oil
1 tbsp coarse sea salt
1 tsp freshly ground black pepper

For the Juicy Shrimp:

1 lb large (U15 or U10) raw shrimp, peeled and deveined, tails on
1 tbsp olive oil or unsalted butter
2 cloves garlic, minced
1/2 tsp red pepper flakes (optional, for a kick)
Salt and freshly ground black pepper to taste

For the Creamy Lobster Sauce:

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 small shallot, finely minced
1 clove garlic, minced
1 cup quality lobster stock (or concentrated lobster base dissolved in water)
1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
1/2 cup heavy cream
1 tbsp brandy or dry sherry (optional, but highly recommended for depth)
Pinch of cayenne pepper
1 tbsp fresh lemon juice, to finish
Salt and freshly ground black pepper to taste

For Garnish:

2 tbsp fresh chives or parsley, chopped

Instructions

Prepare the Lobster Stock (if using base): If using a concentrated lobster base, prepare 1 cup of stock according to package directions. Set aside.
Prepare the Steaks: Pat the steaks thoroughly dry with paper towels. This is crucial for a good sear. Rub each steak with olive oil, then generously season all sides with coarse sea salt and freshly ground black pepper. Let the steaks sit at room temperature for at least 30-60 minutes before grilling. This helps them cook more evenly.
Prepare the Shrimp: Pat the peeled and deveined shrimp dry. Season lightly with salt and pepper. Store in the refrigerator until ready to cook.
Start the Creamy Lobster Sauce: In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add the finely minced shallot and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another minute, being careful not to burn it.
Make the Roux: Sprinkle 2 tbsp all-purpose flour over the shallots and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a light roux.
Build the Sauce Base: Gradually whisk in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced. Slowly whisk in the lobster stock, ensuring no lumps form. Bring the mixture to a gentle simmer, then reduce the heat to low.
Enrich the Sauce: Stir in the heavy cream and the brandy or sherry (if using). Add a pinch of cayenne pepper. Let the sauce gently simmer, stirring occasionally, for 5-7 minutes, or until it has thickened to your desired consistency. Taste and adjust seasoning with salt and freshly ground black pepper. Keep warm over very low heat, stirring occasionally.
Preheat the Grill: Preheat your grill to high heat (450-550°F / 230-290°C). Clean the grill grates thoroughly with a wire brush.
Grill the Steaks: Place the seasoned steaks on the hot grill. For a medium-rare steak (internal temperature of 130-135°F / 54-57°C), grill for 4-5 minutes per side for a 1.5-inch thick steak, flipping only once. For medium (135-140°F / 57-60°C), cook for 5-6 minutes per side. Adjust cooking times for desired doneness. Use a meat thermometer for accuracy.
Rest the Steaks: Once cooked to your liking, transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Cook the Shrimp: While the steaks are resting, heat 1 tbsp olive oil or butter in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
Sear the Shrimp: Add the seasoned shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcook, as shrimp can become rubbery.
Finish the Lobster Sauce: Just before serving, stir the fresh lemon juice into the warm lobster sauce. Taste and adjust seasoning one last time.
Plate and Serve: Slice the rested steaks against the grain into thick pieces or serve whole. Arrange a steak on each plate. Spoon a generous amount of the creamy lobster sauce over and around the steak. Arrange the juicy shrimp alongside the steak, either on the sauce or next to it. Garnish generously with fresh chopped chives or parsley. Serve immediately and savor every decadent bite!

Cooking Tips and Variations

Achieving perfection with this dish lies in attention to detail and a willingness to experiment. For your steak, always start with a high-quality cut and bring it to room temperature before grilling; this promotes even cooking. Don’t be afraid of a good sear – it builds incredible flavor and texture. For ultimate precision, invest in a reliable instant-read meat thermometer to hit your desired doneness every time. Remember, the steak will continue to cook slightly while resting, so pull it off the grill a few degrees below your target temperature.

When it comes to the lobster sauce, the quality of your lobster stock is paramount. If you can’t find good quality pre-made stock, consider making your own from lobster shells for an unparalleled depth of flavor. The brandy or sherry addition, though optional, truly elevates the sauce with a subtle complexity; don’t skip it if you can help it. If you prefer a thicker sauce, let it simmer a bit longer; for a thinner consistency, add a splash more stock or cream. For a richer sauce, you can also add a tablespoon of lobster meat, finely diced, to the sauce at the very end.

Variations for this dish are endless. While ribeye or New York strip are excellent choices, feel free to substitute with a tenderloin for a leaner, melt-in-your-mouth experience. For the shrimp, you could lightly marinate them in garlic and herbs before cooking for an extra layer of flavor. If you’re feeling adventurous, add a touch of saffron to the lobster sauce for a beautiful golden hue and an exotic aroma. Consider serving this masterpiece with simple accompaniments like roasted asparagus, garlic mashed potatoes, or a light green salad to balance the richness and ensure the main components truly shine.

Storage and Reheating

While this dish is undeniably best enjoyed fresh, you can store leftovers if necessary. Separate the components for optimal storage. Place leftover steak in an airtight container in the refrigerator, where it will keep for 3-4 days. The shrimp should also be stored separately in an airtight container and consumed within 2 days, as seafood is more perishable. The creamy lobster sauce can be stored in a separate airtight container in the refrigerator for up to 3 days.

Reheating requires a gentle touch to preserve the quality of each element. For the steak, the best method is to gently warm it in a preheated oven at 275°F (135°C) until just warm through, about 10-15 minutes, or slice it thin and quickly sear it in a hot pan. Avoid microwaving steak, as it tends to dry out and become tough. The shrimp can be gently reheated in a skillet over low heat for a minute or two until just warmed through, or added to the sauce during reheating. For the lobster sauce, gently reheat it in a saucepan over low heat, stirring frequently. If it has thickened too much, you can whisk in a splash of additional lobster stock or heavy cream to restore its original consistency. Do not boil the sauce, as this can cause it to separate. Combine the reheated components just before serving for the best possible experience.

Frequently Asked Questions

What cut of steak is best for Surf & Turf?

For Surf & Turf, we recommend well-marbled cuts like Ribeye or New York Strip for their rich flavor and tenderness when grilled. If you prefer a leaner, more delicate steak, a Filet Mignon (beef tenderloin) is an excellent, albeit more expensive, choice that offers a melt-in-your-mouth texture.

Can I make the lobster sauce ahead of time?

Yes, the creamy lobster sauce can be prepared up to 1-2 days in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat it over low heat, whisking frequently. If it’s too thick, add a splash of lobster stock or heavy cream to thin it to your desired consistency. You may need to adjust seasonings after reheating.

What’s the secret to perfectly grilled steak?

The secret to perfectly grilled steak involves a few key steps: first, bring your steak to room temperature before grilling for even cooking. Second, pat it thoroughly dry to ensure a good sear and crust. Third, preheat your grill to a very high temperature. Fourth, use an instant-read thermometer to cook to your desired internal temperature, and finally, always let the steak rest for 5-10 minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful outcome.

Can I use cooked lobster meat instead of making a sauce?

While you certainly can use cooked lobster meat as a topping, it won’t provide the same depth of flavor or luxurious texture as a rich, creamy sauce made from lobster stock. The sauce allows the essence of lobster to permeate every bite of the dish, creating a more cohesive and decadent experience. If you opt for cooked lobster meat, consider gently warming it in a little butter and garlic before placing it on the plate.