Classic Surf and Turf Recipe
This Classic Surf and Turf recipe brings together juicy steak and buttery lobster with a high-heat griddle twist, creating a dish that’s perfect for date night or special occasions. Featured on Griddle Nation, this recipe combines tender New York strip steaks, succulent lobster tails, and fresh asparagus for a bold, restaurant-quality meal that’s easy to recreate at home.
The Inspiration
Nate Lippy and CJ Fraizer take inspiration from the timeless steakhouse classic—surf and turf—and reimagine it through the lens of griddle cooking. Traditionally reserved for upscale dining, this dish is known for its luxurious pairing of rich, flavorful steak and delicate seafood. On Griddle Nation, the hosts set out to prove that this iconic combination can be achieved at home with ease, using approachable techniques and a flat-top griddle.
The griddle adds a unique dimension to the dish. It allows for an even, high-heat sear on the steak while simultaneously cooking the lobster and vegetables, ensuring everything is ready at the same time. The addition of butter, garlic, and caramelized lemon enhances the natural flavors without overpowering them, resulting in a balanced and satisfying meal.
Ingredients
- 2 NY Strip Steaks
- 2 Lobster Tails, Cut in Half
- Graza Frizzle High Heat Cooking Oil
- Blackstone SPG Seasoning
- 4Tbsp Butter
- 1 Bunch Asparagus
- 1 Lemon, Cut in Half
- 2tsp Garlic, Minced
- Parsley, Chopped for Garnish
Methods
- Heat griddle to high heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears
- Add a thin layer of Graza Frizzle High Heat oil, Lay down steaks and season with SPG. Allow to cook for 3 minutes each side and then let rest.
- Add butter and lobster tails flat side down to griddle, then asparagus. Add garlic on top. Season with SPG.
- Place lemon flat side down on griddle to caramelize. After 2 minutes, squeeze over the lobster tails and asparagus.
- Allow lobster tails to cook for 2 minutes, then flip. Toss asparagus in remaining butter and seasoning on griddle.
- Slice the steak and plate.
- Plate by laying asparagus down, then the lobster and steak. Place one half lemon on the side and garnish with fresh chopped parsley.
Serving Suggestions
This Classic Surf and Turf is perfect for special occasions such as date nights, anniversaries, or celebratory dinners at home. The combination of steak and lobster creates a luxurious yet comforting experience that feels restaurant-worthy without requiring complicated techniques.
Serve this dish with complementary sides like roasted potatoes, garlic mashed potatoes, or a light rice pilaf to round out the meal. A crisp green salad with a citrus vinaigrette pairs beautifully, adding freshness to balance the richness of the butter and steak.
For beverages, consider pairing with sparkling water, lemonade, or a refreshing iced tea. If you’re hosting guests, serve the surf and turf family-style on a large platter, allowing everyone to help themselves. The vibrant presentation, complete with golden asparagus, bright lemon halves, and perfectly cooked proteins, makes it a centerpiece-worthy dish.
Final Thoughts
This Classic Surf and Turf recipe is a celebration of indulgent flavors made simple through the power of griddle cooking. Nate Lippy and CJ Fraizer bring a fresh, approachable take to a timeless favorite, proving that you don’t need a steakhouse reservation to enjoy a high-quality meal.
The balance of flavors is what makes this dish truly special. The rich, juicy steak pairs perfectly with the delicate sweetness of the lobster, while the butter, garlic, and lemon tie everything together. The asparagus adds a touch of freshness and texture, rounding out the plate beautifully.
For more information, check out the Griddle Nation website.