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Surf and Turf Kabobs

Surf and Turf Kabobs

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Steak and shrimp kabobs grilled with a light teriyaki sauce and served with grilled peppers and pineapple.MORE+LESS-

Updated November 20, 2014


pound sirloin steak, cubed


pound shell-on shrimp, large



teaspoon red pepper flakes

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  • 1

    To make quick teriyaki sauce, combine ingredients in a small sauce pan and heat slowly over medium heat.

  • 2

    Stir sauce so sugar dissolves. Once the sauce starts to simmer, kill the heat and let it cool.

  • 3

    To prepare kabobs, cut pineapple into 1 inch cubes along with red pepper. Skewer four kabobs, alternating pineapple and pepper.

  • 4

    Cut steak into 1 inch cubes. Leave shrimp in the shell. Skewer four kabobs, alternating steak and shrimp. Try to skewer them through the thick end of the steak so the steak and shrimp lay flat and are as thin as possible.

  • 5

    Grill kabobs over medium-high heat for about 4 minutes per side. Baste frequently with teriyaki sauce.

  • 6

    Once shrimp and steak are cooked through, remove and serve immediately.

  • 7

    The steak will be medium rare. If you cook it longer than that, then the shrimp will be way overcooked. If you want your steak cooked more done than medium rare, I recommend grilling the steak and shrimp on separate skewers.

No nutrition information available for this recipe

More About This Recipe

  • Surf and turf is one of my absolute favorite dishes. Simultaneous steak and seafood is always a great idea!

    Of course, if you order it at a restaurant you might consider a second mortgage -- it can get pricey.

    Making it at home, though, is very doable. This surf and turf kabob recipe is easy to make and completely irresistible.

    I wanted to keep the seasoning for the kabobs simple and also wanted to make something that would go well with steak, seafood, and vegetables.

    A light teriyaki sauce was the perfect solution.

    While you can buy teriyaki sauce, you should try to make it. The homemade version is nice and light and perfect as a marinade for the surf and turf.

    Just toss all the ingredients in a small saucepan and cook them over medium heat until the sugar is dissolved. Then it’s ready to use!

    Surf and turf kabobs can be a bit tricky because normally shrimp will cook in about half the time as steak.

    To solve this problem, it’s important to keep your steak cubes on the smaller side so they can cook. Don’t cube them larger than one inch!

    Also, try to find some large shrimp with the shell on. Large shrimp with the shell on will take longer to cook so your shrimp and beef should be done at roughly the same time.

    Toss all of this stuff on the grill! Besides the surf and turf, I also made some kabobs with red peppers and pineapple. These veggies go perfect with teriyaki so you can baste everything with the sauce!

    Let everything cook on the first side and then give it a flip after about four minutes.

    While the kabobs are cooking, baste them frequently with the sauce so the flavor really cooks into the meat and vegetables.

    The veggies should get lightly charred – and they’ll smell almost as good as the surf and turf!

    A lot of your sauce will drip off, obviously, but there will be plenty that sticks and it’ll give the meat a fantastic flavor.

    Once your kabobs cook for another three to four minutes, pull them off the grill. Your shrimp should be perfectly cooked and the steak will be a nice medium rare.

    If you want your steak cooked beyond medium rare, I highly recommend cooking the steak and shrimp on separate kabobs. That way you can pull the shrimp off when they’re done and let the steak keep cooking for a few extra minutes.

    One surf and turf kabob with a skewer of veggies is a great summertime meal.

    This meal looks really fancy, but it’s shockingly simple to make. Give it a shot and put surf and turf on your grilling menu this summer!

    Nick doesn’t trust people that don’t like surf and turf. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.

Surf & Turf Kabobs

A delicious sweet balsamic glaze sets these kabobs apart!


  • 1 cup Soy Sauce
  • ½ cups Brown Sugar
  • ½ cups Balsamic Vinegar
  • ½ cups Pineapple Juice
  • 4 cloves Garlic, Minced
  • 1 piece Fresh Ginger, Peeled And Minced (about A 1-inch Piece)
  • 4 whole Green Onions, Finely Chopped
  • 1 Tablespoon Fresh Thyme Leaves, Minced
  • 1 teaspoon Black Pepper
  • _____
  • 2 pounds Ribeye Steak, Trimmed Of Fat And Cut Into 24 Chunks
  • 24 whole Shrimp, Peeled, Deveined And Tail Left On
  • 24 whole Button Mushrooms
  • 2 whole Red And Yellow Bell Peppers
  • 1 bunch Green Onions, Cut Into 3 Pieces
  • 24 pieces Fresh Or Canned Pineapple Chunks


Combine marinade ingredients and pour off half into a small saucepan. Pour the remaining half over meat and vegetables in a Ziploc bag. Seal tight and roll bag in your hands to thoroughly coat ingredients. Place bag in the refrigerator and let marinate at least 4 to 6 hours or overnight.

For the glaze, cook reserved half of marinade in the saucepan medium heat, stirring occasionally. Reduce mixture by 1/3 to 1/2 or until glaze coats the back of a spoon.

When ready to grill, pour off excess marinade and string meat, veggies, and pineapple alternately on skewers.

Heat grill to medium-high heat and grill kabobs directly over coals or gas flame. Grill for about 6 to 8 minutes per side or until desired doneness. During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.

Surf and Turf Kebabs Ingredients:

1.5 lbs of at least 20U shrimp, pealed and deveined (not pictured)
1 tbsp your favorite BBQ rub (also not pictured)
3.5 lbs sirloin steak, cut into cubes a little smaller than a golf ball
3 red peppers, cut into chunks with the white flesh and seeds removed
1 pineapple, cored and cut into one inch chunks
16 oz white cap mushrooms, brushed free of dirt

The real star of this show was the meat. It’s not just some simple sirloin. These are sirloin steak tips from C and C Butcher on Manchester in Ellisville, MO. What makes them so special is C and C takes the meat and loads it into this big metal tumbler that sort of looks like a stainless steal, 55 gallon drum on its side. They then load in a marinade, vacuum seal the chamber and proceed to tumble the meat which infuses it with flavor and tenderizes the bejeebers out of it. I love their steak tips by themselves, but when my wife suggested kebabs for dinner, I immediately thought of C and C. The steak tips may in fact be the greatest kebab meat of all time, particularly the two kinds that I got. First I had some Caribbean:

The Caribbean melded perfectly with my kebabs that almost always have a sort of island feel when I make them because I usually use pineapple and shrimp.

I also got some of the Caribalo which is similar to a jerk seasoning in that it is both spicy and full of fantastic flavor plus a little sweet all at the same time:

C and C Butcher is the only game in town when it comes to these steak tips. They come in a variety of flavors, all of which are fantastic: House, Caribbean, Butter Garlic, Burgundy, Caribalo and Teriyaki. They make for a mean, caveman appetizer too.

First I placed the shrimp in a bowl and seasoned them with the BBQ rub and worked them around the vessel to get a good coating. I chunked up the meat a little smaller than golf ball size, chunked up the peppers, cored and chunked the pineapple, and brushed the mushrooms free of dirt. Then I set my ingredients out in order I planned to place them on the skewers and went to town making the surf and turf kebabs:

If you notice, I only use double prong skewers. Single skewers are a pain in the ass. If the meat sticks or is unbalanced, when you go to flip them over only some of the items on the skewer flip. These are a set my Mother in Law gave me.

Now some will argue that the meat will not cook as fast as the veggies and the veggies won’t cook as fast as the shrimp. Or that nothing will get a nice char before the shrimp is done. Well, I grilled these at above 700 degrees and everything charred up nicely. But if I were going to grill the meat to medium or medium well, then the shrimp would’ve been rubber. Also, my fruits and vegetables are quite forgiving. Red pepper, pineapple and mushrooms can handle a lot of heat for a long period of time without burning, particularly with the red pepper being on their sides like this. Here is my grill pegged on high and loaded with skewers:

One major warning with metal skewers, unlike those little wooden jobs that cool off in about 8 seconds, these things stay hot for a while:

I don’t know how many times someone yanked their hand back with a hiss as air whistled through the teeth during rapid inhalation along with a couple of yelps here and there. Keep a towel or silicon gloves on hand in case you have to touch the handles as flipping these with tongs was not the easiest, but here they are as I began flipping them at maybe the six minute mark. These are the ones on the right:

And here are the ones on the left:

And here is the whole grill of flipped skewers:

Now I realize that you don’t need three different pictures of what flipped skewers look like, but I really liked how they came out and couldn’t decide which one to use, so I’m using all of them. And of course I figured that maybe some of you are coming for the pictures.

I closed the lid for about another 6-8 minutes and then pulled everything off:

Normally when I do kebabs like this, I do pork tenderloin and brush the whole thing with some sort of Caribbean glaze. The advantage of using the preflavored sirloin was that instead of a glaze on everything that makes all the parts remarkably similar, I get the pure flavor of the grilled pineapple and along with the red pepper and mushrooms. I get the shimp with it’s own rub and I get the beef with the Caribbean or Caribalo flavoring. I get the best of both worlds, essentially. There is no better kebab meat than the steak tips from C and C Butcher.

To show how well this went off, I prepared more than five pounds of meat and seafood plus an entire pineapple, a pound of mushrooms and three red peppers to feed seven adults and two kids. There wasn’t a single item left. Not one piece of steak tip. Not one chunk of pineapple. Not one slice of red pepper. Nothing.

That being said, I would’ve done one thing different and have included this in the recipe card below. In the future, I will brush the skewers with some grape seed or canola oil to help keep the meat from sticking to the grill grates. So brush your kebabs with a little oil when you do these.

If this was salmon kabobs with grilled steak kabobs how did the shrimp kabob recipe get involved? Honestly, shrimp was on sale at the store. Usually, shrimp is in surf and turf recipes.

What would be the best surf and turf sauce for this grilled steak kabobs? I needed the surf and turf sauce to go well with shrimp kabob recipe as well as salmon kabobs. It came to me, bourbon sauce.

Trim beef and cut into 1-inch cubes combine with teriyaki sauce and garlic in medium bowl. Marinate 30 minutes.

Meanwhile, leaving tails on, shell and devein shrimp. Add shrimp to beef and teriyaki sauce mixture cover and refrigerate 30 minutes.

Reserving marinade, remove beef and shrimp thread alternately on skewers, leaving space between pieces.

Cook on grill 5 inches from hot coals 4 minutes brush with reserved marinade. Turn skewers over cook 4 minutes longer, or until shrimp turn pink. (Or, place skewers on rack of broiler pan. Broil 3 minutes. Turn skewers over and brush with reserved teriyaki mixture. Cook 3 minutes longer, or until shrimp turn pink.)


  1. For marinade:
    1. Whisk all ingredients in medium bowl to blend.
    1. Place fish and lamb in separate medium glass or stainless steel bowls. Add 2/3 cup marinade to each toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce.
    2. Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers.
    3. Drain lamb. Alternate 2 lamb cubes, 2 bell pepper squares, 2 eggplant cubes, and 2 zucchini rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover chill.)
    4. Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat). Transfer 1 cup reserved marinade to small saucepan for sauce. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb. Transfer kebabs to platter.
    5. Bring marinade in saucepan to boil. Reduce heat to medium-low. Whisk in butter, 1 slice at a time, allowing each to melt before adding next (do not boil). Season butter sauce to taste with pepper. Serve sauce with kebabs.

    Surf and Turf Kabobs

    Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here .

    These Surf and Turf Kabobs are a great way to enjoy a DELICIOUS meal from home without the pomp and circumstance of fine dining.

    Surf and Turf Kabobs! There's something about surf and turf that makes me think of really fine dining. White table cloth, upholstered chair, water served in a stemmed glass, fresh flower on the table, and side salads offered with every entree. Surf and turf feels almost too indulgent, though. Like, even if I'd won the lottery, I'd still skip over the option on a menu. I'd probably politely settle on a small steak, baked potato, salad (minus croutons), and a dirty martini (blue cheese olive, please).

    …but at HOME, surf and turf feels so much more attainable.

    In fact, it feels more delicious.

    At home, we can turf with some really high-quality grass-fed beef, surf with some gorgeous plump wild shrimp, and create a garlic dipping ghee that will knock. socks. off.

    To make these kabobs, we need a quick marinade. I chose the Super Garlic Balanced Bites blend + the California Garlic Ghee by 4th and Heart + fresh lemon juice. Melt the ghee, add in several big shakes of the blend, add the lemon juice, toss in your proteins, and then let them sit for about 15 minutes! Note that this marinade is not like a bath. You won't have a pool of ghee + lemon juice for the protein to sit in. Rather, you'll toss and then let them sit. After that, pierce with your skewers! I recommend making skewers of just-shrimp and just-beef. The shrimp will cook faster than the beef, so separating them will keep you from having over-cooked shrimp or under-cooked beef.

    Recipe Summary

    • 1 tablespoon olive oil
    • 1 tablespoon butter, melted
    • 1 tablespoon finely minced onion
    • 1 tablespoon white wine
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon lemon juice
    • 1 teaspoon dried parsley
    • 1 teaspoon seafood seasoning (such as Old Bay®)
    • 1 clove garlic, minced
    • ⅛ teaspoon freshly ground black pepper
    • 12 medium shrimp, peeled and deveined
    • 2 (4 ounce) filet mignon steaks
    • 2 teaspoons olive oil
    • 1 teaspoon steak seasoning

    Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.

    Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil sprinkle with steak seasoning.

    Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.

    Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

    What is Surf and Turf?

    Traditionally surf refers to food which comes from the sea. Turf refers to animals that feed off of grass or “turf”. Turf more traditionally in “surf and turf recipes refers to some form of red meat such as steak. Although lobster is a popular choice for the “surf” part of surf and turf recipes, it can refer to any seafood. Personally, crab and shrimp top my list followed by scallops and lobster.

    What Type of Beef Should I Use for Surf And Turf?

    A great steak is the obvious choice for a surf and turf. Filet mignon, strip steaks, ribeye, t-bones, sirloin, prime rib all make for a delicious surf and turf pairing. Pick what type of steak you are in the mood for. When cooking at home, don’t be afraid to pick different cuts if your friends or family have different preferences.

    Some might be intimidated to cook different cuts knowing they might be finished cooking at different times. Holding a steak to keep warm until the rest of your meal is finished is much easier than holding seafood. Granted, that depends on what seafood you are cooking.

    In shell steamed crab is quite forgiving as are crab cakes. Shrimp cooks in mere minutes so timing that is easy. Lobster runs the risk of drying out if being held too long. The good news is, whether cooking a steak or seafood they all don’t take very long to cook.

    How to Cook Steak Perfectly

    There are a multitude of ways to properly cook at steak. If I’m not grilling outside or if I plan to cook a steak on cast iron, I will cook it indoors. Unless you’re cooking your steak in a skillet on the grill so you don’t smoke up your kitchen when searing, I find little reason to take the process outdoors. The only reason I have in the past was to avoid smoking up my kitchen. Now that I have my Hestan chimney range hood for ventilation, that is no longer a concern.

    I love a good flavorful crust on a steak. Using a cast iron, a good stainless steel or carbon steel skillets are a great way to amp up the flavor. Grilling a steak over the flames is certainly my favorite method but having alternatives is ideal. The whole process can be done easily in a skillet on the stove or partially in the oven (or on the grill) if reverse searing.

    For a thorough explanation of how to cook steak perfectly by a variety of different methods please read my article “How to Cook Steak Perfectly”. Craving prime rib with your surf and turf? Check out my article “How to Cook Standing Rib Roast” for a step by step tutorial.

    Cooking Steaks in Cast Iron On My Dual-Fuel Range by Hestan

    What Type of Seafood Should I Use for Surf and Turf?

    Shellfish options for surf and turf recipes may include lobster, shrimp, scallops, crab or other shellfish varieties. In fact, if dining out I like when a restaurant lets the patron pick which meat and which seafood they prefer rather than just always making surf and turf meals filet mignon and lobster which is quite common.


    Lobster can be cooked a variety of ways and how you cook it depends on if you are cooking the entire lobster or just a tail. Eating a tail is certainly more practical for a nice sit down dinner when you aren’t in the mood for flying lobster landing on you.

    If i’m having a nice steak with my seafood, I don’t want to have to work that hard to eat it. When I think of lobster and steak that screams quintessential surf and turf to me.

    Grilled Lobster Tails on Aspire by Hestan Grill

    There is no need to over complicate cooking lobster. You can get as fancy or simplistic as you prefer. If I am grilling, baking, or broiling lobster, I melt a stick of butter to baste the lobster. To this melted butter, I a clove of minced garlic if I’m in the mood, and some fresh chopped parsley. I brush it on before the cook then at least once through the cook. When serving, I serve with a new little dish of warm melted butter. The basting butter had a brush in it which touched raw lobster so I do not use that to serve.

    A good instant read thermometer is certainly handy when cooking lobster so you don’t overcook it. Lobster is thoroughly cooked at 135-140°F. I will pull them from the heat at 135°F knowing they will cook slightly more after removing them from the heat. Aside from internal temperature, the meat will be white and opaque when thoroughly cooked.

    A Colossal Lobster Tail In My Hestan Range


    Shrimp is likely the most versatile shellfish on this list. Though shrimp scampi is likely the most common choice for surf and turf recipes, the choice is ultimately yours. Shrimp can easily be steamed, fried, sautéed, grilled, baked into a number of different recipes.

    I find many people are intimidated to cook shrimp because they have either undercooked or overcooked them in the past. Shrimp only need a few minutes on each side to cook if cooking in a skillet or on the grill. This of course will vary slightly with size but they should be opaque all the way through when thoroughly cooked.

    Grilling Shrimp

    • Peel shrimp
    • Remove vein from back of shrimp after making a small cut down the back of the shrimp with a knife
    • Rinse water to remove any leftover shell or vein
    • Pat shrimp with paper towel to remove excess water
    • Marinate or alternatively brush with a bit of oil or butter then season if desired
    • Preheat grill to medium high heat, clean grill grate and spray with cooking spray or rub with oil (to prevent sticking)
    • If using metal skewers, skewer shrimp then grill a few minutes on each side until opaque throughout
    • If using wooden skewers, soak your skewers in water for 30 minutes prior to using so they don’t ignite on grill

    Sautéed Shrimp

    • Peel shrimp
    • Remove vein from back of shrimp after making a small cut down the back of the shrimp with a knife
    • Rinse water to remove any leftover shell or vein
    • Pat shrimp with paper towel to remove excess water
    • Toss shrimp (approx 1 lb) in olive oil to coat
    • Heat skillet to medium heat and add a couple tablespoons of olive oil
    • Cook shrimp 1 minute per side then remove from skillet (shrimp are not thoroughly cooked yet)
    • Add aromatics such as garlic, thyme and shallot to pan and lightly sauté being cautious not to burn them.
    • If just cooking the shrimp without a sauce, add 1 tbsp of butter to skillet then place shimp back in skillet.
    • Cook 2-3 minutes longer until shrimp are fully cooked all the way through.

    Baked Shrimp

    Baked shrimp can be flavored however you prefer but are commonly made scampi style. Bake shrimp at 350°F in a preheated oven for approximately 10-14 minutes. Cook time will depend on the size of the shrimp. I rarely bake shrimp but if I do, I melt a stick of butter, add some minced garlic, fresh ground pepper, fresh chopped parsley, a little squeeze of fresh lemon juice (no more than 1 tbsp) and a splash of white wine if I have it on hand. It’s easier to mix all of the ingredients together with the shrimp then spread out in a single layer in the baking dish.

    Fried Shrimp

    I have never had straight battered fried shrimp with my surf and turf but I’m certainly a fan of coconut shrimp with my steak. I blame Outback for my coconut shrimp obsession. I’m not a fan of getting steak at commercial restaurants but am often drawn to shrimp. I had no choice but to create my own recipe for “Coconut Shrimp with Dipping Sauce”. You can save a lot of money making your own at home for your family or friends.

    Filet Mignon and Coconut Shrimp Surf and Turf


    I’m quite passionate about sourcing good scallops so I wrote a separate post about how to buy and cook scallops. If you are not buying “dry scallops”, chances are, they pumped full of chemicals which make them retain water. The more they weigh, the more they get per pound when they sell them.

    That isn’t even the worst part. If you cook a scallop that is retaining water unnaturally, upon cooking that water will come out. Have you ever tried to sear something in a pan full of water? It isn’t happening or at least not well. If you love scallops and struggle to get a great sear, I highly encourage you to read my article. Scallops are truly easy and quick to make if you know some basic information first. I promise!

    Steaming Crab Legs

    Depending on the variety of crab you are cooking there are different methods to prepare them. My recommendation for king crab or snow crab legs is to either steam them or grill them. Crab legs are already pre-cooked when you receive them. Your goal is to only reheat them without drying out the meat and to possibly add additional flavor.

    If you don’t have a steamer insert, drop a stainless steel colander in the bottom of a large pot to act as a basket to hold the crab. This will keep the crab from falling into the water. I love Old Bay Seasoning on crab. When I steam crab I put about an inch or two of water in the bottom of the pot and bring it to a boil. I’ll shake in at least a couple tablespoons of Old Bay directly into the water. The aroma is intoxicating when it hits that crab. Rinse off any ice on the outside of the frozen crab prior to dropping in the water. Don’t forget to put the lid on the pot to trap the steam.

    For king crab legs I’ll steam them from frozen for 7-10 minutes. If you defrost them overnight beforehand 5-6 minutes may be all you need. For snow crab which is smaller, 5 minutes should be ideal either way. Remember you are just reheating the crab. When they are reheated thoroughly they should be hot to the touch and fragrant. If they aren’t, give them a couple more minutes.

    Baking Crab Legs

    An alternate method to steam them if you have a vessel large enough is to put all of the crab in a large pan in the oven at 350°F. Add a cup or so of hot water or liquid to the bottom of the pan. Cover the whole pan with aluminum foil tightly so the crabs steam. If using this method don’t be afraid to toss in some lemon slices or herbs to kick up the flavor. Remember to only add enough water so your legs are not sitting in liquid boiling. You only need enough water to steam and heat them through. In ten minutes your crab should be heated thoroughly.

    Grilling Crab Legs

    Whether grilling king crab or snow crab, give them a light brush with oil prior to putting them over medium heat around 325°F for 4-5 minutes per side. Remove from grill and serve immediately.

    King Crab

    Alaskan King Crab is no doubt the best and most prized crab in the world. No doubt, if you’re going to indulge, King Crab at the average price of around $27 per pound is certainly one way and it’s perfect for surf and turf recipes. Many people don’t realize that not all king crab comes from Alaska. If it isn’t labeled as Alaskan I can almost guarantee you it isn’t. It’s illegal to call crab that is not from Alaska, “Alaskan King Crab”.

    There are three types of commercially fished Alaskan King Crab including Red King Crab, Blue King Crab and Golden King Crab.

    Red King Crab is most prized and Blue King Crab is often referred to as red because it turns red when cooked. They are similar in sweetness but Blue King Crab is thought to have a more mild flavor. Golden King Crab is not as expensive as Red or Blue but I have yet to see it for sale where I l live. It’s milder than the other varieties and not as big.

    Frozen Red King Crab Claw

    Steaming King Crab on Hestan Range

    The truth is, there are over 40 varieties of King Crab all over the world. The majority of King Crab coming into the United States is from Russia however. It has been estimated in fact that over three-quarters of the King Crab in the United States is from Russia. Much of this crab is brought here illegally and often labeled as Alaskan King Crab even though it isn’t. They do this because they know it can command a higher price. Do to poaching and poor fishing practices, the Russian King Crab Population is greatly threatened.

    Southern King Crab is a cheaper variety I see available in my local grocery store. It originates from South America. It may be cheaper, but the legs are smaller, more spiny and I don’t find it nearly as sweet as Alaskan King Crab. Truthfully, it’s harder to remove from the shell and I don’t see myself buying it again unless the price was outstanding.

    Snow Crab

    Snow crab are considerably smaller than king crab but are a more affordable option. These crab are found in the North Atlantic and North Pacific as they prefer colder water. Because their shells are smooth and not as spiny or thick as king crab, they are much easier to crack open and eat. When I don’t want to splurge on king crab, snow crab is your next best option.

    Soft Shell Crab

    Although I love them, in my opinion they are better enjoyed as a solo dish. Soft shell crabs are hard shell crabs that are going through their molting process. As a result, their shells are still soft and completely edible. They are only available for a limited time each year and can be harder to find compared to other crab varieties. My preference is to grill, sauté or fry them.

    Crab Cakes

    Finding great crab cakes at a restaurant has become an increasingly challenging task. Anymore I make my own at home because I can control what I put in them. I guaranteed great crabs cakes with big pieces of lump crab. Get my favorite recipe for lump crab cakes here.

    I like to pan fry or sauté my crab cakes in cast iron or one of my Hestan nanobond skillets. Once I get nice browning on the exterior I will finish cooking them in my Hestan Dual-Fuel range. Alternatively, you can also cook them entirely in the oven. My crab cakes can be made a day ahead of time or even frozen for future use.

    Non-Traditional Surf and Turf Recipe Ideas

    My favorite way to enjoy surf and turf is by having two more classic variations of steak and seafood on my plate. However, there are many other ways to enjoy it! For a fun twist on a classic or for a less formal meal, try some of these fun ideas.

    Surf and Turf Tacos

    Surf and turf tacos are a great way to stretch the amount of food you have to feed a larger number of people. Grill up a steak or two, one lobster tail or a number of shrimp and you can make a bunch of tacos in no time. In tacos you can add any fresh ingredients you’d like such as pickled onions, cilantro or parsley as additional fillers.

    If you aren’t making your own corn or flour tortillas, heat them on a griddle prior to serving. In fact, I like putting flour tortillas directly over my gas burner on my stove to give them some color and extra flavor prior to serving.

    Beef cuts such as skirt steak or flank steak are also great to fill up a taco. Want to get extra cheesy? Grab two tortillas, put the cooked seafood between the tortillas with lots of cheese and in a matter of minutes you have surf and turf quesadillas.

    Other Surf and Turf Recipe Ideas


    This is where you let your imagination run wild. Both steak and seafood can easily be made into bite sized pieces.


    Surf and Turf kebabs are a great treat especially during the summer. The key to making great surf and turf kebabs is choosing meat and seafood that will take approximately the same time to cook. Baste the seafood with butter while grilling to keep it from drying out and be cautious of flare ups.

    However you may choose to personalize your surf and turf is ultimately up to you. Hopefully with my guidance the thought of cooking seafood and steak won’t be as intimidating. Both steak and seafood cook up really fast. With the addition of a nice vegetable or salad as a side dish you have a meal anyone would be honored to eat.

    Surf and Turf Recipe Ideas for On and Off the Grill

    How to make a surf and turf dinner

    To make these simple and healthy grilled surf and turf skewers you need just a few simple ingredients. Gather the ingredients and prep the marinades for the proteins and soak the skewers in some water.

    If using wood skewers, soak them in water for at least an hour prior to grilling. I like to use reusable metal skewers for grilling.

    To prepare the marinades, mince the garlic. Then, separately mix the with avocado oil and coconut aminos for the steak. Then, mix garlic with avocado oil and lemon juice for the shrimp. Toss the proteins in their respective marinades and pop in the fridge for about an hour.

    Remove the proteins from the fridge and preheat the grill to medium high heat. Be sure to clean your grill as well! Skewer them separately and then season liberally on all sides with salt and pepper.

    Place on the grill and cook the shrimp for about 6 minutes rotating once. Cook the steak for 12 minutes rotating every 2 minutes. The skewers are best if enjoyed immediately, but can be stored in the refrigerator for up to 4 days.

    Watch the video: Gordon Ramsays Guide To Steak