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Peter Luger Surf and Turf Recipe

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4.4 from 29 reviews

  • Author: Patricia
  • 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

  1. 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.
  2. 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.
  3. Season the Lobster Tails: Coat the lobster tails lightly with canola oil. Sprinkle evenly with Salt, Pepper, and Garlic Seasoning to enhance flavor.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://patriciarecipes.com/peter-luger-surf-and-turf-recipe/