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Ultimate Surf N Turf Dinner

Ultimate Surf N Turf Dinner with Cajun Butter Bliss

Experience the Ultimate Surf N Turf Dinner, featuring grilled steak and seafood, enhanced by a flavorful Cajun butter blend.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Cajun
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 pieces Ribeye or Filet Mignon Steaks Choose tender cuts that grill beautifully.
For the Seafood
  • 2 pieces Lobster Tails Can substitute with Large Shrimp or Scallops.
For the Cajun Compound Butter
  • 1/2 cup Unsalted Butter Use softened butter for easy mixing.
  • 1 tablespoon Tony Chachere’s Original Creole Seasoning Essential for authentic Cajun flavor.
  • 1 teaspoon Smoked Paprika Adds depth and smokiness.
  • 2 cloves Garlic (minced) Fresh garlic elevates flavors.
  • 1 tablespoon Fresh Lemon Juice Can substitute with lime juice.
  • 2 tablespoons Fresh Parsley (chopped) Can replace with chives.
  • 1 teaspoon Worcestershire Sauce Recommended for extra richness.
For Serving
  • 2 cups Side Dishes Consider grilled asparagus or roasted potatoes.

Equipment

  • Grill
  • Mixing bowl
  • Plastic Wrap
  • Skillet

Method
 

Make the Cajun Compound Butter
  1. In a mixing bowl, combine softened unsalted butter with Tony Chachere’s Creole seasoning, minced garlic, fresh lemon juice, chopped parsley, and Worcestershire sauce. Blend well until fully mixed.
  2. Shape the mixture into a log using plastic wrap, twist the ends securely, and refrigerate for at least 1 hour.
Prepare the Cajun Dry Rub
  1. Mix together the remaining Tony Chachere’s seasoning, smoked paprika, and any other spices you desire in a separate bowl.
Season the Steaks
  1. Remove the ribeye or filet mignon steaks from the refrigerator about 30 minutes before cooking. Pat dry, drizzle with olive oil, and rub in.
  2. Generously coat both sides of each steak with the Cajun dry rub.
Cook the Steaks
  1. Preheat your grill or skillet to high heat (around 450°F) and cook the seasoned steaks for 3-4 minutes per side.
  2. Aim for a medium-rare doneness with an internal temperature of 125°F.
Rest the Steaks
  1. After grilling, place the steaks on a cutting board covered loosely with aluminum foil for 5-10 minutes.
Cook the Seafood
  1. Grill lobster tails shell-side down for 5-6 minutes or until opaque; grill large shrimp for 2-3 minutes each side until pink.
Plate and Serve
  1. Slice the Cajun compound butter into medallions and place atop the hot steaks and grilled seafood just before serving.

Nutrition

Serving: 1servingCalories: 680kcalCarbohydrates: 5gProtein: 45gFat: 56gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 180mgSodium: 800mgPotassium: 700mgSugar: 1gVitamin A: 600IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Let your steaks sit at room temperature for about 30 minutes before cooking for best results. Use a meat thermometer for precise doneness.

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