Surf and turf is a classic meal pairing that brings together the best of the land and the sea. Combining steak and salmon can make for a delicious and satisfying dinner. However it does require some forethought to ensure that these two proteins with different cooking times and flavors are perfectly prepared. Here is a complete guide to pairing steak and salmon for a memorable surf and turf meal.
Why Steak and Salmon Work Well Together
Steak and salmon both have rich, savory flavors that complement each other nicely. The steak provides hearty beefy flavors while the salmon offers delicate sweet and buttery notes. The contrasting textures also balance out with the tender and flaky salmon contrasting the steak’s richness.
When paired together, the dry aged flavor of steak interacts beautifully with salmon’s ocean freshness. The end result is a hearty yet elegant dining experience.
Choosing Your Cuts of Steak and Salmon
You have options when selecting cuts of steak and salmon to pair together. For steak, ribeye, strip, filet mignon, or NY strip all work wonderfully. Salmon fillet or steak are suitable salmon choices.
Richer cuts of steak with good marbling like ribeye go particularly well with fattier salmon like king salmon. Leaner steaks like filet mignon pair nicely with wild caught coho or sockeye salmon.
Ultimately, choose cuts of steak and salmon that offer contrasting textures but complementing rich flavors. Fattier, well-marbled steak balances out leaner wild salmon nicely.
Cooking Methods for Steak and Salmon
Grilling, broiling, baking, and pan searing are all excellent cooking methods for surf and turf. Leaner steaks and salmon fillets do well with quick, hot cooking like grilling or broiling. Fattier cuts can handle baking or pan searing.
If grilling steak and salmon, it’s best to cook the steak first since it takes longer. Let the steak rest while grilling the salmon to perfection.
For pan searing, cook the steak first and let it rest before cooking the salmon in the same pan. Bake steak and salmon separately at different temps if baking.
Seasonings and Sauces for Steak and Salmon
Simple preparations seasoned with just salt, pepper, and a drizzle of olive oil allow the natural flavors of quality steak and salmon to shine. However, marinades and sauces can provide delicious accompaniment.
For marinades, fresh herbs, garlic, mustard, citrus, Worcestershire, soy sauce, honey, and red wine make excellent choices. Compound butters with herbs and spices are also fantastic.
Sauces like chimichurri, béarnaise, red wine reduction, and lemon garlic butter are all excellent pairings and can be made while the steak rests.
Sides for Steak and Salmon
Sides should be chosen to complement surf and turf without overpowering. Simple roasted, grilled or sauteed vegetables are always a safe bet. Potatoes or rice also pair nicely.
Some excellent options include asparagus, roasted Brussels sprouts, sauteed mushrooms, baked potatoes, or herb roasted carrots and parsnips. A fresh green salad or cous cous salad also balance the meal.
Presenting and Serving Steak and Salmon
A surf and turf dinner can be elegant and impressive with the right presentation. Individual plates or a large platter are both suitable for serving.
Creative plating ideas include a steak topped with salmon, salmon skewers next to sliced steak, or the proteins stacked together. Garnish with fresh herbs or edible flowers.
Accompaniments like compound butter, chimichurri sauce, or lemon wedges can be presented nicely to allow guests to customize their servings.
Step-By-Step Recipe for Grilled Steak and Salmon
This simple recipe will yield a flavorful grilled surf and turf dinner:
Ingredients:
- 2 8-10oz ribeye, strip, or filet mignon steaks, about 1 inch thick
- 2 6-8oz salmon fillets or steaks, skin removed
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
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Take steaks and salmon out of fridge and allow to come closer to room temperature, about 20-30 minutes. Pat dry.
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Make a marinade by mixing olive oil, Worcestershire, smoked paprika, salt, and pepper in a bowl. Reserve a few tbsp for brushing later.
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Place steaks in a baking dish or large ziploc bag. Cover with 3/4 of the marinade, massaging to evenly coat. Marinate for 15-30 minutes.
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Preheat grill to medium high heat, about 450°F. Oil the grates.
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Place steaks on hot grill and cook for 4-5 minutes per side for medium rare, until internal temperature reaches 125°F. Transfer to a plate and tent with foil to rest.
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Brush salmon fillets with remaining marinade and place on grill. Cook for 3-4 minutes per side until opaque and flakes easily. Remove from grill.
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Serve steak and salmon with a squeeze of lemon. Garnish with parsley if desired. Enjoy your surf and turf!
Frequently Asked Questions
Can I cook steak and salmon together on the grill or pan?
It’s best to cook them separately since they require different cook times. Grill or pan sear the steak first, let it rest, then cook the salmon.
What if my guests want their steak or salmon cooked differently?
Cook pieces individually and remove them from heat when they reach the desired doneness. Checking with a meat thermometer helps get it perfect.
Should I marinate the steak and salmon together?
Marinate the steak first since it benefits from time to tenderize. Brush salmon with marinade just before cooking for flavor.
What wine pairs well with steak and salmon?
Pinot noir, Cabernet Sauvignon, Merlot, or Chardonnay are safe bets. Sparkling wines and Rosés also pair nicely with surf and turf.
Can I serve steak and salmon family-style instead of individual plates?
Certainly! A large platter is an elegant way to serve surf and turf family-style. Just slice the steak before serving and provide individual plates.
Conclusion
Pairing juicy steak with tender salmon makes for a memorable surf and turf dinner. With the right prep, seasonings, sides, and cooking techniques these proteins with contrasting flavors and textures can be perfectly combined into a satisfying meal. Use this guide for tips on choosing cuts of meat, marinating, cooking methods, and presentation ideas. With the step-by-step recipe, you can be on your way to enjoying a restaurant-quality surf and turf in your own home.
Preparing the Steakhouse Surf and Turf
I ordered a second Tajima American Wagyu New York strip steak and a second pack of the New Zealand salmon fillets since my wife and I invited friends to join us for the surf and turf dinner. Based on our previous experiences with the steak and salmon from Holy Grail, we knew this would be a dinner worth sharing.
I wanted to season and cook the steak and the salmon without interfering with the natural flavor of each. I didn’t want to add any overpowering seasonings or marinades to either. I decided to cook the strip steak and salmon over a charcoal fire with wood chunks to create a subtle smoky aroma without masking the true flavor of the strip steak and salmon.
To prepare the strip steak, I painted it with olive oil and simply seasoned it with kosher salt and freshly cracked pepper. I ground whole peppercorns in a spice mill and kept the pieces of pepper large. The large salt crystals and the black pepper would help the steak to develop a crust as it cooked. The salmon was lightly coated with olive oil, seasoned with kosher salt, freshly cracked pepper, and then topped with lemon zest and dill, classic seasonings for salmon.