Delicious Surf and Turf with Garlic Cream

Savor the winning combo of juicy steak and plump shrimp, all tied together with a smooth, garlicky cream sauce. That land-and-sea vibe gives you a mix of textures and tastes that feels both fancy and totally doable. Even though it looks like something from a fancy steakhouse, this surf and turf is really all about letting great steak and seafood speak for themselves with simple moves. You'll be amazed how easily you can pull off a meal that feels special right from your own stove.

The first time I made this combo was for my anniversary because I wanted something memorable without going to a restaurant. It was such a win that it became our go-to for celebrations. My husband, who actually leans toward seafood, was blown away by how well the steak and shrimp played together—thanks to that tasty sauce bringing it all home. Now, whenever friends come by and try it, they swear I must have some kitchen secret, but honestly it’s just good ingredients and keeping things simple.

Essential Ingredients

• Sauce base: Mixing heavy cream with soy sauce gives the rich, savory flavor without lots of reducing or fuss
• Aromatics: Sliced garlic and sprigs of rosemary add loads of flavor to your cooking butter, and both steak and shrimp soak up these tasty notes
• Shrimp pick: Go for big shrimp (16-20 per pound) so you get juicy pieces that cook up tender and match up with the steak
• Beef choice: Tenderloin filets are super soft and quick to cook, but marbled ribeye brings a punch of flavor if that's your style

How to Make It

The final step:

Once everything's cooked, lay shrimp next to the steak, drizzle over that creamy dreamy sauce, sprinkle on fresh herbs, and you're golden

Taste test:

Stir in a pinch of red pepper flakes for a bit of kick, then keep tasting and tweaking until it hits the right note for you

Sauce magic:

With all those good bits left in the pan, pour in your soy sauce, splash in the cream, and scrape up every browned piece to pack in the flavor

Speedy shrimp:

Toss shrimp in the same skillet and cook quick until they just curl up and go opaque—don't let them turn tough

Resting matters:

Move your steaks to a warm plate, lightly cover them, and let them chill out so the juices settle nicely

Flavor bath:

Once you've flipped the steaks, drop in your butter, rosemary, and garlic, and spend a minute spooning that melted goodness over the top

Sear the steak:

Get your pan as hot as it'll go, splash in some oil, and fry those steaks undisturbed till you've got an awesome crust

Ready your steak:

Pull the steaks from the fridge about half an hour early, pat them fully dry, then hit them with plenty of salt and pepper so they season up evenly

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I learned so much about timing from my early tries at this dish. Rushing it got me tough shrimp and steak that let out all the juices. With practice, I found letting the steak rest and quickly working through the shrimp and sauce is the trick. My sister-in-law, a complete seafood skeptic, now asks for this meal whenever she visits. That buttery sauce really does link the steak and shrimp together for even the pickiest eater.

Nutrition Tips

Even though this meal feels rich, you still get a good-for-you boost. Steak brings lots of protein, B vitamins, iron, and zinc for energy. Shrimp adds more protein with hardly any fat, plus minerals like selenium for healthy thyroids. Creamy sauce makes it lush, but you don’t need much for flavor—swap in half-and-half to lighten things up and you’ll still have a silky sauce.

Serving Ideas

Make this meal shine by pairing it with the right sides. If it’s a big occasion, plate it up with roasted asparagus and creamy mashed potatoes for a classic steakhouse vibe. In warmer weather, lean on a bright arugula salad with lemon dressing to keep things light. If you want to go the extra mile, serve on warm plates and use drizzles of sauce so everything looks sharp and distinct. A glass of Pinot Noir works well with both the beef and shrimp.

Easy Twists

Shake things up to fit your crowd or dietary needs. Want a lighter take? Use thin beef tenderloin medallions and swap shrimp for sea scallops—cut the cooking time a bit. Craving Mediterranean? Stir sun-dried tomatoes and capers into your sauce, then finish with basil. Can't do dairy? Coconut cream brings a new layer of flavor and still feels lush. However you riff, the dish keeps its luxe feel but lets you have a little fun.

Save Leftovers

You’ll get the best results eating this fresh, but don’t toss leftovers. Keep the steak, shrimp, and sauce in separate containers in the fridge and eat within two days to keep things tasty. When it’s time to reheat, go low and slow so you don’t dry out the meat or seafood—add a splash of cream to the sauce to freshen it back up. If you want planned leftovers, undercook the steaks and shrimp a smidge so they're just right after reheating.

Nothing hits the sweet spot between fancy and easy quite like this steak and shrimp combo. What seems like a big effort is really just having good staples and a few no-fuss steps. That buttery garlic sauce, tender beef, and juicy shrimp put smiles on everyone's faces—I've found the happiest dinner memories are often made right around our own table, not a restaurant.

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Recipe FAQs

→ How can I make sure my steak's temperature turns out just right?

The easiest way is to check with an instant-read thermometer. Shoot for 125-130°F for medium-rare, 135-140°F for medium, or 145-150°F for medium-well. Remember, it keeps cooking a little while resting. Letting your steak come to room temperature first helps it cook evenly.

→ Can I swap out heavy cream in this sauce?

Definitely. Use half-and-half for a lighter touch, but it won’t be as rich. For a dairy-free option, full-fat coconut cream works great with the soy and garlic flavors, though it will taste a bit different.

→ What are good sides for this meal?

Try roasted veggies, garlic mashed potatoes, or simple risotto. For a fully gourmet spread, go with creamed spinach, grilled asparagus, or roasted fingerling potatoes. A crisp green salad with vinaigrette is a great lighter pairing too.

→ Is there anything I can prep ahead?

Absolutely. Get the shrimp cleaned and seasoned, and the steaks prepped a few hours early—just refrigerate them until needed. The sauce should be made fresh, but you can have the ingredients measured and waiting. If you need to, cook the shrimp in advance and gently reheat them in the sauce before serving.

→ What wine goes well with this dish?

For steak, go with a fuller red like Merlot or Cabernet Sauvignon. Shrimp pairs well with a crisp Chardonnay. A single bottle like Pinot Noir or a rich rosé works great for both steak and seafood together.