Fire up the grill for the ultimate surf-and-turf: thick-cut dry-aged ribeye and a mix of shellfish, finished with spicy Calabrian chili butter, creamy burrata, charred broccolini, and grilled bread to pull it all together. With big flavors and simple prep, this is an impressive meal perfect for any special occasion or get-together.
Ingredients
1 stick unsalted butter, softened
2–3 Tbsp Calabrian chili paste or chopped Calabrian chilis in oil
Zest of 1 lemon
1 garlic clove, finely grated
1 Tbsp chopped parsley
Kosher salt, to taste
1 dry-aged ribeye (1½–2 inches thick, about 1½–2 lbs)
2 lobster tails, halved lengthwise
12 large sea scallops
12 whole oysters, scrubbed clean, and shucked on the half-shell. Keep as much of the liquid inside the oyster as possible.
Olive oil
Kosher salt and black pepper
Lemon wedges, for serving
1 bunch broccolini, trimmed
8 oz burrata
Crusty bread
Olive oil, for drizzling
Flaky salt
For the Calabrian Chili Butter:
For the Surf and Turf:
For the Sides:
Directions
Make the Calabrian Chili Butter:
In a small bowl, mash together butter, Calabrian chili paste, lemon zest, garlic, parsley, and a pinch of salt until smooth. Transfer to a ramekin or roll into a log in parchment.
Prep the Grill:
Heat a grill to medium-high. Clean and oil the grates.
Grill the Steak:
Pat the ribeye dry. Season generously with kosher salt and black pepper.
Grill the steak for 4–5 minutes per side for medium-rare, depending on thickness. For medium rare, cook to 130-140°F internal temperature. Rest 10 minutes before slicing.**
Grill the Shellfish:
Lightly oil the scallops, lobster, and oysters. Season with salt and pepper.
Grill scallops 1–2 minutes per side. When cooked, the scallops will turn from translucent grey to an opaque white, and the internal temperature will reach 115°F.
Grill lobster cut-side down for 4–5 minutes to develop some caramelization from the grill, and then flip and grill another 2–3 minutes. The lobster will also turn an opaque white and will be firm. The internal temperature will be about 135°F.
Once shucked, you will have a half shell with the oyster inside. Keep as much of the liquid inside the oyster as possible, and place them on the grill. Grill for about 3–5 minutes, just until warmed and the liquid inside starts to sizzle around the edges.
In the last minute of grilling, add spoonfuls of chili butter on top of each piece of shellfish and the steak to melt over the top.
Char the Broccolini & Bread:
Toss broccolini with olive oil, salt, and pepper. Grill 3–4 minutes until charred and tender.
Drizzle the sliced bread with olive oil and place on the grill just until you develop a little bit of char and grill marks on each side. Sprinkle with flaky salt.
To serve:
Arrange thick slices of steak and shellfish on a big platter. Add grilled broccolini, torn burrata, and grilled bread on the side.
Spread any extra chili butter on the bread or the shellfish as you like. Serve with lemon wedges and flaky salt as well.
Recipe Video
Recipe Note
**The USDA recommends a minimum internal temperature of 145°F for steak, with a 3-minute rest.
Filed in:
Beef,
Entrees,
Homemade,
Ingredients 16-20,
Lobster,
Oysters,
Prep 15-30 minutes,
Scallops,
Total 30-60 minutes