Ultimate Surf N Turf Dinner Recipe with Cajun Compound Butter

This ultimate surf n turf dinner recipe has become my go-to for special occasions. There’s something about combining perfectly grilled steak with tender seafood that just feels like a celebration. The cajun compound butter ties everything together with rich, spicy flavors that work amazing on both the steak and seafood.

I developed this ultimate surf n turf dinner after trying to recreate those expensive steakhouse meals at home. The key is the cajun compound butter and dry rub combo – they add layers of flavor that make both the meat and seafood taste restaurant-quality. Now my family requests this for anniversaries, birthdays, and any time we want to feel fancy.

Mastering the Perfect Surf N Turf Combination

The secret to an incredible ultimate surf n turf dinner is timing and temperature control. You’re cooking two completely different proteins that need different techniques, but they both benefit from the same cajun flavors. The key is having everything ready to go at the same time.

I like to use ribeye or filet mignon for the steak because they cook relatively quickly and pair well with seafood. For the surf part, lobster tails, large shrimp, or scallops all work great. The cajun compound butter works on everything, so you get consistent flavors throughout the meal.

Coordinating Cook Times for Perfect Results

Planning is everything for this ultimate surf n turf dinner recipe. Start with whatever takes longest – usually the steak if you’re doing thick cuts. Seafood cooks fast, so you can start it while the steak rests. The compound butter helps both components stay warm and flavorful.

The cajun dry rub goes on the steak about 30 minutes before cooking. This gives the seasonings time to penetrate and start working on the meat. The seafood gets a light dusting of the same rub right before cooking for flavor consistency.

Both proteins benefit from high heat cooking methods. Grilling, cast iron searing, or broiling all work great. The goal is to get good caramelization on both the steak and seafood while keeping everything tender inside.

Building Authentic Cajun Flavors for Surf N Turf

Tony Chachere’s Original Creole Seasoning is the foundation of this ultimate surf n turf dinner recipe. It’s got that perfect blend of spices that defines Louisiana cooking – garlic, onion, paprika, and cayenne all balanced just right. This seasoning works equally well on steak and seafood.

The cajun compound butter is what really makes this meal special. It melts over the hot steak and seafood, creating an instant sauce that brings everything together. The smoked paprika adds depth, while the garlic and lemon juice brighten up all that richness.

The beauty of this approach is how the same flavor profile enhances both proteins. The steak gets the savory, spicy notes it needs, while the seafood benefits from the butter’s richness and the cajun spices’ complexity.

Creating Restaurant-Quality Presentation

This ultimate surf n turf dinner recipe is all about presentation. Arrange the steak and seafood on the same plate, then top both with slices of the compound butter. As it melts, it creates this glossy sauce that looks professional.

The fresh parsley in the compound butter isn’t just for flavor – it adds color that makes the whole plate look more appetizing. A sprinkle of extra herbs and some lemon wedges complete the steakhouse look.

Don’t forget about sides. Simple grilled asparagus, roasted potatoes, or garlic bread all work great and don’t compete with the main event. Keep the sides simple so the surf n turf remains the star.

Pro Tips for Steakhouse-Quality Results

After perfecting this ultimate surf n turf dinner recipe, I’ve learned the tricks that separate good from restaurant-quality results. The biggest thing is not rushing – both the steak and seafood need proper attention to reach their potential.

Let your steak come to room temperature before cooking. Cold steak cooks unevenly and you’ll end up with a cold center even when the outside looks perfect. The cajun dry rub should go on at least 30 minutes before cooking so the flavors can penetrate.

Timing and Temperature Mastery

Use a meat thermometer for the steak – guessing leads to overcooked expensive meat. For the seafood, visual cues work better. Shrimp should be pink and firm, lobster tails should be opaque white, and scallops should have a golden crust.

The compound butter should go on both proteins while they’re still hot. This creates that melting sauce effect that ties the whole ultimate surf n turf dinner together. Make the butter ahead and keep it chilled so you can slice it easily.

Don’t forget to let the steak rest for 5-10 minutes after cooking. This redistributes the juices and prevents them from running all over the plate when you cut into it. Use this time to finish the seafood.

Presentation matters for special occasion meals like this. Warm your plates in a low oven so the food stays hot longer. Arrange everything thoughtfully and add that compound butter right before serving for the best visual impact.

Ingredients

For the Surf N Turf:

• 2 ribeye or filet mignon steaks (1-1.5 inches thick)
• 2 lobster tails or 1 lb large shrimp, peeled
• 2 tbsp olive oil
• Salt and pepper to taste

Cajun Compound Butter:

• 1 stick (1/2 cup) unsalted butter, softened
• 1 tbsp Tony Chachere’s Original Creole Seasoning
• 1 tsp smoked paprika
• 1 clove garlic, finely minced
• 1 tsp fresh lemon juice
• 1 tsp fresh parsley, finely chopped
• 1/2 tsp Worcestershire sauce
• 1/2 tsp hot sauce (optional)

Cajun Dry Rub:

• 1 tbsp Tony Chachere’s Original Creole Seasoning
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp brown sugar

Detailed Step-by-Step Instructions

Step 1: Make the Cajun Compound Butter

Remove butter from refrigerator 30 minutes before making to soften. In a medium bowl, mash together the softened butter, Tony Chachere’s seasoning, smoked paprika, minced garlic, lemon juice, parsley, and Worcestershire sauce until smooth and evenly combined.

Shape the seasoned butter into a log using parchment paper, rolling tightly. Chill in refrigerator for at least 1 hour or freeze for 20 minutes until firm enough to slice.

Step 2: Prepare the Cajun Dry Rub

Mix all dry rub ingredients in a small bowl until well combined. This rub can be made ahead and stored in an airtight container for up to 6 months.

Step 3: Season the Proteins

Remove steaks from refrigerator 30 minutes before cooking to come to room temperature. Pat steaks dry and rub with olive oil, then coat generously with the cajun dry rub. Let sit for 30 minutes to allow flavors to penetrate.

Prepare seafood by patting dry and lightly seasoning with salt, pepper, and a small amount of the dry rub. Don’t over-season seafood as it can become salty.

Step 4: Cook the Steak

Preheat grill or cast iron pan to high heat. Cook steaks for 3-4 minutes per side for medium-rare (adjust timing for thickness and desired doneness). Use a meat thermometer for accuracy – 125°F for medium-rare, 135°F for medium.

Remove steaks from heat and let rest for 5-10 minutes. This allows juices to redistribute throughout the meat.

Step 5: Cook the Seafood

While steak rests, cook your seafood. For lobster tails, grill for 5-6 minutes until meat is opaque. For shrimp, cook for 2-3 minutes per side until pink and firm. Don’t overcook seafood as it becomes tough quickly.

Step 6: Assemble and Serve

Slice the compound butter into 1/4-inch rounds. Arrange steak and seafood on warm plates. Top both proteins with slices of the compound butter while everything is hot so it melts into a rich sauce.

Serve immediately with simple sides like grilled asparagus or roasted potatoes. The melting compound butter creates the perfect sauce for this ultimate surf n turf dinner.

Ultimate Surf N Turf Dinner Recipe with Cajun Compound Butter

Perfect surf n turf dinner with cajun compound butter and dry rub. Restaurant-quality steak and seafood with rich, spicy flavors for special occasions.

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Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 ribeye or filet mignon steaks
• 2 lobster tails or 1 lb large shrimp
• 1 stick unsalted butter softened
• 1 tbsp Tony Chachere’s Original Creole Seasoning
• 1 tsp smoked paprika
• 1 clove garlic minced
• 1 tsp fresh lemon juice
• 1 tsp fresh parsley chopped
• 1/2 tsp Worcestershire sauce
• Cajun dry rub ingredients see full recipe

Method

 

1. Make compound butter by mixing softened butter with seasonings. Shape into log and chill 1 hour.
2. Prepare cajun dry rub and season steaks 30 minutes before cooking.
3. Cook steaks to desired doneness (3-4 minutes per side for medium-rare). Let rest 5-10 minutes.
4. Cook seafood while steak rests – 5-6 minutes for lobster tails, 2-3 minutes per side for shrimp.
5. Slice compound butter and place on hot steak and seafood.
6. Serve immediately on warm plates while butter melts into sauce.

Notes

Let steak come to room temperature before cooking. Don’t overcook seafood. Compound butter can be made ahead and frozen.

Conclusion

This cajun compound butter recipe is one of those simple things that makes a huge difference in your cooking. The Tony Chachere’s seasoning brings authentic Louisiana flavors, while the butter makes everything rich and luxurious. I love having it ready in the freezer for whenever I want to turn a simple grilled dinner into something special.

The dry rub and compound butter work amazing together, but each one is great on its own too. Use the rub for seasoning before cooking and the butter for finishing – it’s like having a complete Cajun flavor system ready to go.

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Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

ITEMS USED IN THIS RECIPE

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

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