Ultimate Surf N Turf Dinner Recipe with Cajun Compound Butter

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.

5 from 1 vote

Servings

Calories 469 kcal

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Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

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

Instructions

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

Nutrition

Calories: 469kcalCarbohydrates: 3gProtein: 11gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 202mgSodium: 295mgPotassium: 234mgFiber: 1gSugar: 1gVitamin A: 2953IUVitamin C: 4mgCalcium: 77mgIron: 1mg

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