Surf & Turf met garnalen en biefstuk

Ingredients

• 2 steaks (about 180 g each)steaks, such as sirloin or rib-eye
• 250 glarge raw prawns, peeled and deveined
• 3 clovesgarlic
• 2 tablespoonsolive oil
• 30 gunsalted butter
• 1 sprigfresh thyme
• A pinchdried chilli flakes
• Juice of ½lemon
• A handfulfresh flat-leaf parsley, finely chopped
• To tastesalt and freshly ground black pepper
• To servelemon wedges

Instructions

1. 1

   Prepare the steak

   Take the steaks out of the fridge at least 20 minutes before cooking so they can come to room temperature. Pat them dry with kitchen paper and season generously with salt and pepper.

2. 2

   Marinate the prawns

   Peel and devein the prawns if needed. Toss them in a bowl with 1 tablespoon of olive oil, 2 crushed garlic cloves, a pinch of chilli flakes and a little salt. Leave to marinate for 10 minutes.

3. 3

   Cook the steak

   Heat a frying pan over a high heat until very hot, then add a drizzle of olive oil. Cook the steaks for 2–3 minutes on each side for medium-rare, or a little longer to taste. During the final minute, add a knob of butter, the thyme sprig and 1 crushed garlic clove. Keep spooning the browned butter over the meat.

4. 4

   Rest the meat

   Transfer the steaks to a plate and leave them to rest for 5 minutes, loosely covered with foil.

5. 5

   Cook the prawns

   Turn the heat down to medium-high and cook the marinated prawns in the same pan for 1–2 minutes per side, until pink and just cooked through. At the end, add 15 g cold butter and a splash of lemon juice, then stir briefly.

6. 6

   Serve together

   Arrange the steak and prawns on a warm plate. Garnish with freshly chopped parsley and a lemon wedge. Serve straight away with toasted bread or grilled vegetables.

What is surf and turf?

Surf and turf pairs seafood with meat, often as a special-occasion main course. This version brings steak and prawns together in one pan, drawing on a familiar international combination rather than one single regional tradition.

The method makes the most of the steak’s browned butter and pan juices, then uses the same pan for the prawns. Garlic, thyme, chilli and lemon give both ingredients a bright, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 68g protein, 4g carbs, 52g fat.

The steak and prawns provide most of the protein, while the steak, olive oil and butter contribute most of the fat. The dish contains little carbohydrate on its own; toasted bread adds most of it if served alongside. Balance the plate with grilled vegetables and a moderate portion of bread.

Choose the steak and prawns

Steak: Sirloin or rib-eye both work; rib-eye is generally richer, while sirloin is a leaner choice. Steaks of similar thickness are easier to cook evenly.

Prawns: Use large raw prawns, peeled and deveined. Pat them dry if they are wet so the marinade coats them instead of becoming diluted.

Get the pan properly hot

Hot pan: Give the pan time to heat before adding the steak so its surface browns rather than steams. Use a pan large enough to leave space around both steaks.

Browning butter: Add the butter, thyme and crushed garlic only during the final minute of steak cooking. Spoon the foaming butter over the meat, keeping an eye on the garlic so it does not burn.

Cook each ingredient just right

Steak: The stated 2–3 minutes per side is for medium-rare, but thickness and pan heat affect timing. For a more reliable result, check the centre with a meat thermometer if you have one.

Prawns: Cook them for 1–2 minutes per side, stopping when they turn pink and are just opaque through the centre. They can become firm and dry if left in the pan too long.

Rest before serving

Resting: Leave the steaks for 5 minutes, loosely covered with foil, while you cook the prawns. This gives the meat time to settle without leaving it uncovered to cool too quickly.

Pan order: Cooking the prawns after the steak lets them pick up the browned flavour in the pan. Lower the heat first, as butter and garlic remnants can scorch over a high flame.

Finish with lemon and herbs

Lemon: A little juice stirred into the prawns’ butter brings acidity to the rich pan juices. Serve extra lemon wedges on the side for anyone who wants more.

Serving: Put the steak and prawns on a warm plate and scatter over the parsley just before serving. Toasted bread or grilled vegetables make useful accompaniments for the buttery juices.

Recipe notes & tips

• Bring the steaks out of the fridge at least 20 minutes before cooking.
• Dry the steaks well before seasoning to help them brown.
• Have the butter, thyme and crushed garlic ready to add during the steak’s final minute.
• Cook the prawns only until pink and just opaque through the centre.
• Warm the serving plate so the steak and prawns stay hot at the table.

Variations

• Add paprika: Mix a little smoked paprika into the prawn marinade for a deeper savoury note.
• Use parsley butter: Stir some chopped parsley into the cold butter before adding it to the prawns.
• Try another herb: Swap the thyme for rosemary, using a small sprig.
• Make it milder: Leave out the chilli flakes and serve chilli separately.
• Add a green side: Serve with grilled courgettes or asparagus instead of bread.

Common mistakes to avoid

• Cold steak: It can cook unevenly; leave it out of the fridge for at least 20 minutes first.
• Damp steak: It is less likely to brown; pat it dry before seasoning.
• Crowded pan: The steaks may steam rather than sear; use a pan that leaves room around them.
• Burnt garlic: It turns bitter quickly; add it with the butter only during the final minute.
• Overcooked prawns: They become firm and dry; take them off the heat as soon as they are pink and just cooked.

How to store

Refrigerate leftover steak and prawns in a covered container within 2 hours and eat within 2 days. Reheat gently in a covered pan over a low heat until hot throughout; avoid prolonged heating, which can toughen the steak and prawns.

Frequently asked questions