If you are craving a show-stopping meal that brings together the best of land and sea, look no further than the Peter Luger Surf and Turf Recipe. This iconic dish combines a perfectly dry-brined, crusty steak with succulent, buttery lobster tails cooked to perfection. It’s the kind of recipe that makes dinner feel like a celebration, with every bite delivering bold, savory flavors and a satisfying contrast of textures. Whether you’re entertaining guests or treating yourself, this recipe turns a backyard grill into a steakhouse-worthy experience without the fuss.
Ingredients You’ll Need
The beauty of the Peter Luger Surf and Turf Recipe lies in its straightforward ingredient list. Each item plays a vital role, enhancing the natural flavors, texture, and color of the dish to make it truly unforgettable.
- Steak of your choosing (at least 1.5” thick): Opt for a quality cut like ribeye or porterhouse to ensure a juicy, tender bite.
- 2 tbsp Salt, Pepper and Garlic Seasoning: A simple yet flavorful seasoning blend that helps build a deep crust on the steak.
- Chopped Parsley: Adds a fresh, green pop of color and a subtle herbaceous note at the end.
- 3 tbsp Clarified Butter (melted): Provides rich, nutty flavor and helps finish the steak with a luscious sheen.
- 2 Large Lobster Tails: The star of the surf portion, bringing sweet and tender seafood goodness.
- 1 tbsp Salt, Pepper and Garlic Seasoning: Mirrors the steak seasoning for a harmonious flavor profile.
- Canola Oil: Used sparingly to lightly coat the lobster tails for a perfect sear.
How to Make Peter Luger Surf and Turf Recipe
Step 1: Dry Brine Your Steak
Start by generously coating your steak with the salt, pepper, and garlic seasoning, then pop it into the fridge to dry brine. Ideally, let it rest overnight to develop that signature crust, but if you’re short on time, 40 minutes will give you a nice boost in flavor and texture. This step is crucial for a steakhouse-quality crust that locks in juiciness.
Step 2: Prepare the Lobster Tails
Using kitchen shears, carefully cut down the center top of each lobster shell without slicing the meat. Gently free the meat from the shell, then lift it up and rest it on top, still attached at the tail base. Make shallow slits lengthwise in the meat to allow flavors to penetrate and for even cooking. Finish by coating the tails in canola oil and seasoning them with salt, pepper, and garlic seasoning.
Step 3: Sear the Steaks
Bring your seasoned steaks to room temperature for about 15 minutes. Heat a cast iron skillet until it’s smoking hot, then sear your steaks to develop a beautiful dark crust—about 2 minutes per side. After searing, transfer the skillet to the oven if you want to finish cooking gently, then let the steaks rest for a few minutes before slicing.
Step 4: Slice and Butter the Steak
Once your steak has rested, slice it into finger-sized cuts and arrange them tightly in a warm skillet or high-heat serving dish. Drizzle the clarified butter over the top, making sure every piece gets a rich coating. This step amps up the flavor and creates a juicy, melt-in-your-mouth experience when you bite into each slice.
Step 5: Final Sear and Cook Lobster Tails
Return the buttered steak slices to the oven or grill for a quick sear to lock in the crust while bringing your steak to the desired doneness. Rare to well done range from 45 seconds up to 3+ minutes depending on preference. At the same time, cook the lobster tails in the oven for about 2-3 minutes until the shells turn a deep red and the meat is opaque. Finish by brushing lobster meat with melted butter for maximum indulgence.
How to Serve Peter Luger Surf and Turf Recipe
Garnishes
Fresh chopped parsley sprinkled on the steak and lobster adds a burst of color and a mild herbal brightness. A final drizzle of warm melted butter creates that irresistible sheen and extra layer of mouthwatering richness. These simple touches make your dish look as fantastic as it tastes.
Side Dishes
Since the Peter Luger Surf and Turf Recipe shines so brightly on its own, consider pairing it with classic steakhouse sides like crispy roasted potatoes, creamy mashed cauliflower, or a crisp Caesar salad. Light vegetable sides help balance the richness, while a buttery roll or grilled asparagus elevates the plate even more.
Creative Ways to Present
For a fun twist, serve the steak slices and lobster on sizzling cast iron skillets right at the table, letting diners enjoy the aromas while they eat. Alternatively, arrange the steak and lobster elegantly on a long wooden board for a rustic, family-style vibe. Adding small bowls of dipping butter or herb sauces on the side invites guests to customize every bite.
Make Ahead and Storage
Storing Leftovers
Wrap leftover steak and lobster tightly in foil or airtight containers to keep them moist and flavorful. Store in the refrigerator and consume within 2 days for the best taste and safety. Keep in mind that seafood can dry out quickly, so gentle reheating is key.
Freezing
If you want to save some for later, slice the steak and portion the lobster tails before freezing to make reheating easier. Use heavy-duty freezer bags and remove as much air as possible. Frozen leftovers will maintain quality for up to 3 months but are best enjoyed fresh.
Reheating
Warm your leftovers slowly in a low oven or on the stovetop in a covered pan with a splash of water or butter to prevent drying. Avoid microwaving as it can toughen the steak and rubberize the lobster. A gentle reheat keeps the flavors vibrant and textures tender.
FAQs
Can I use steaks other than ribeye for the Peter Luger Surf and Turf Recipe?
Absolutely! While ribeye is a popular choice for its marbling and flavor, you can use other cuts like New York strip, porterhouse, or filet mignon as long as they are at least 1.5 inches thick to ensure perfect grilling and crust formation.
How long should I dry brine the steak if I don’t have overnight?
If you’re short on time, a minimum of 40 minutes in the fridge after seasoning will still improve the steak’s tenderness and crust formation, but overnight is ideal for deep seasoning and optimal texture.
What’s the best way to tell when the lobster tails are done?
The lobster shell should turn bright red, and the meat will shift from translucent to opaque. Cooking usually takes 2-3 minutes in a hot oven. Overcooking can make lobster tough, so keep a close eye on them.
Can I make the Peter Luger Surf and Turf Recipe indoors without a grill?
Yes, you can use a cast iron skillet and an oven to replicate the high heat and searing effect. The key is a smoking hot pan and finishing the steak in the oven, just as you would on a grill.
Is clarified butter necessary, or can I use regular butter?
Clarified butter is preferred because it has a higher smoke point and a clean, nutty flavor, which helps with searing and finishing the steak without burning. However, regular butter can work if you’re careful with the heat and use it more as a finishing sauce.
Final Thoughts
There’s nothing quite like the indulgent delight of the Peter Luger Surf and Turf Recipe to elevate any meal into a memorable feast. Its combination of perfectly seasoned, crusty steak and tender, buttery lobster feels just as special on a regular weeknight as it does for celebrations. Give yourself the gift of this classic, steakhouse-inspired dish at home—it’s guaranteed to impress your taste buds and anyone lucky enough to share the table with you.
Print
Peter Luger Surf and Turf Recipe
- Total Time: 9 hours 30 minutes
- Yield: 4 servings
Description
Peter Luger Surf and Turf is a classic steakhouse dinner featuring a perfectly dry-brined, thick cut steak paired with succulent lobster tails. Cooked using a combination of searing in a cast iron skillet and finishing in the oven, this recipe delivers a flavorful crust on the steak and tender, buttery lobster. Ideal for a special dinner, the dry brine method enhances the steak’s flavor and texture, while the lobster adds an indulgent seafood touch.
Ingredients
Steak
- Steak of Your Choosing, at least 1.5” thick (4 pieces, one per serving)
- 2 tbsp Salt, Pepper and Garlic Seasoning, as needed for seasoning
- Chopped Parsley for garnish
- 3 tbsp Clarified Butter, melted
Seafood
- 2 Large Lobster Tails
- 1 tbsp Salt, Pepper and Garlic Seasoning
- Canola Oil, as needed for coating tails
Instructions
- Dry Brine the Steak: Generously season your steak with the Salt, Pepper, and Garlic Seasoning. Place the steaks in the refrigerator to dry brine overnight for best results. If short on time, let them rest in the fridge for at least 40 minutes to allow flavors to penetrate.
- Prepare the Lobster Tails: Using kitchen shears, cut along the top middle of each lobster shell all the way down to the tail, taking care not to cut the meat. Separate the meat from the shell with a spoon, gently lifting it out but keeping it attached at the tail base. Flip the meat over the shell and make shallow lengthwise slits along the lobster meat. Repeat for each tail.
- Season the Lobster Tails: Coat the lobster tails lightly with canola oil. Sprinkle evenly with Salt, Pepper, and Garlic Seasoning to enhance flavor.
- Bring Steaks to Room Temperature & Preheat Skillet: Remove the steaks from the fridge and allow them to come to room temperature for about 15 minutes. Meanwhile, preheat a cast iron skillet on the stovetop until it is smoking hot.
- Sear and Oven Finish Steaks: Sear the steaks briefly on the hot skillet to develop a crust. Then, transfer the skillet to an oven preheated at high heat and cook steaks for about 2 minutes per side until a dark brown crust forms. Remove and let them rest 2-3 minutes.
- Slice & Prepare Steaks for Final Sear: Slice the steaks into finger-sized pieces. Arrange them close together on a room temperature cast iron skillet, ceramic serving dish, or fajita skillet, ensuring no inside red meat is visible. Drizzle the melted clarified butter evenly over the steak slices.
- Final Sear to Desired Doneness: Place the steak arrangement back into a very hot pizza oven or oven set to high heat to quickly sear and develop an irresistible crust. Cook according to preferred doneness times: Rare 45 sec–1.5 min; Medium Rare 1.5–2 min; Medium 2–2.5 min; Medium Well 2.5–3 min; Well Done 3+ minutes.
- Cook Lobster Tails: Place the prepared lobster tails in the hot oven for 2-3 minutes until the shell turns red and the meat is opaque. Remove and brush with some melted clarified butter.
- Garnish and Serve: Garnish steaks and lobster tails with chopped parsley and an additional drizzle of melted butter. Serve immediately and enjoy this luxurious surf and turf feast!
Notes
- Dry brining the steak overnight yields the best flavor and crust development.
- If you don’t have a pizza oven, use a broiler or very high-temperature oven to finish the steaks and lobster.
- Clarified butter is preferred as it has a higher smoke point, perfect for searing and basting.
- Adjust steak cooking times based on thickness and desired doneness; a meat thermometer can help for precision.
- Use kitchen shears carefully to avoid cutting lobster meat when splitting the shell.
- Letting steak rest after initial sear helps redistribute juices for more tender meat.
- Serve with classic steakhouse sides such as creamed spinach, mashed potatoes, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop and Baking
- Cuisine: American
