Smoked Surf N Turf

It doesn't get better than this smoked surf n turf with a couple of plump lobster tails and tender, juicy ribeye steaks! The lobsters are permeated with a delicious smoky flavor then slathered in Cajun butter and the ribeye steaks cut like butter! This smoked surf n turf is the perfect recipe for creating a memorable experience on a special occasion or date night!

Best Smoked Surf N Turf Recipe

As if a steak and lobster surf n turf dinner couldn't get any better, this smoked version knocks it out of the park! It's surprisingly simple, yet perfect for special occasions or date night if you need to impress a special someone.

The smoky flavor permeates the meat and adds a entirely new depth of flavor! Simply put, it's one of the best meals I have ever had the pleasure of eating.

Jump to:

• Best Smoked Surf N Turf Recipe
• 🥘 Smoked Surf N Turf Ingredients
• 🔪 How To Make A Smoked Surf N Turf
• 💭 Angela's Pro Tips & Recipe Notes
• ❓ What Is A Surf N Turf?
• ❓ Can You Smoke A Whole Lobster?
• ❓ What Steak Is Best For Surf N Turf?
• 😋 Best Smoked Recipes!
• 📖 Recipe Card
• 💬 Comments & Reviews

🥘 Smoked Surf N Turf Ingredients

The key to success here is using quality steaks and lobster! My steak seasoning recipe is super simple and delicious, but you can use your favorite brand if you prefer.

• Ribeye Steaks - 2 pounds of ribeye steaks (we used 2 16-ounce bone-in cowboy ribeyes).
• Steak Seasoning - 1 tablespoon.
• Lobster Tails - 2 tails.
• Butter - 1 ½ tablespoons.
• Cajun Seasoning - 1 teaspoon.
• Fresh Parsley (optional) - Chopped for garnish.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Make A Smoked Surf N Turf

After you prep your steak and lobster the rest of the recipe is a breeze! You will need your smoker, some kitchen shears, and a basting brush.

This recipe technically makes 4 servings because the steaks are large, but if you are cooking for 2 you may have some leftovers and that's ok!

Prep The Ribeyes

1. Dry and season. Using paper towels, pat 2 pounds of ribeye steaks dry on all sides. Season them liberally with 1 tablespoon of steak seasoning all over, pressing it down into the meat.
2. Dry brine. Set your seasoned ribeyes on a wire cooling or baking rack in the fridge to dry brine overnight (or up to 24 hours) for the best flavor. *If not dry brining, preheat your smoker first then season the steaks and place them in the smoker immediately.

Smoke The Ribeyes

1. Smoke. Preheat your smoker to 225°F (107°C). Once hot, place your seasoned ribeyes directly on the grates and smoke for 1 hour (or 30 minutes per pound- *see note) until the internal temperature reaches 110°F (43°C).
2. Reverse sear. Just before your steaks are done smoking, heat your grill or oven to 500°F (260°C). Reverse sear your steaks on the hot grill or oven for 6-8 minutes (flipping after 4-5 minutes if desired) until they reach your desired internal temperature (*see note).
3. Rest. Transfer the steaks to a plate or cutting board and cover them loosely with foil to rest for 10 minutes before serving.

Prep The Lobster Tails

1. Butterfly your lobster tails. Using kitchen shears, begin cutting down the middle of the top of the shell from the open side to the end of the tail, then stop. Make sure not to cut into the meat underneath.
2. Separate the meat. Now, flip the lobster tail over and press firmly yet gently on the ribs (the underside of the tail). Flip it back over cut-side-up and use your fingers to carefully separate the meat from the shell, leaving it attached at the very end.
3. Pull meat out of shell. Pull the meat up and out of the shell, then press the shell together underneath the meat to give it something to rest on top of. Repeat with remaining lobster tails.

Smoke The Lobster Tails

1. Place over indirect heat. 1 hour before your steaks are done smoking, add the butterflied lobster tails to the smoker. Place them over indirect heat or as far from heat as possible to prevent overcooking.
2. Smoke. Put them in the smoker at 225°F (107°C) until they reach an internal temperature of 145°F (63°C), about 1 hour.
3. Brush with butter. Just before the tails are done smoking, melt 1 ½ tablespoons of butter in a small microwave-safe bowl and stir in 1 teaspoon of Cajun seasoning. Transfer the smoked lobster tails to a plate or cutting board and brush the Cajun butter over the meat.
4. Serve. Garnish your lobster with fresh chopped parsley if desired and serve alongside the smoked ribeyes for the ultimate surf n turf.

For a more elegant or upscale vibe, serve your smoked surf n turf with some dauphinoise potatoes and bacon wrapped asparagus. Or, keep it simple and serve some sauteed green beans and garlic bread. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• The steaks will cook at roughly 30 minutes per pound, so with 2 pounds, you will be able to add the lobster to the smoker around the same time as the steaks. However, if you are smoking more steak, you will want to wait until they only have an hour left to go before adding the lobster tails because they can quickly overcook. 
• To store: Keep your steaks in an airtight container separate from the lobster and refrigerate them for up to 4 days. The lobster can be kept in the same type of container and should be enjoyed within 3-4 days.
• To reheat: Reheat both the steak and lobster at low heat in the oven. Preheat your oven to 250°F (120°C). Place them in separate baking dishes covered with foil and bake until warmed through. The lobster will take less time, 10-12 minutes while the steak can take from 15-25 depending on thickness and the size of the steak.

❓ What Is A Surf N Turf?

Surf N Turf refers to an entrée that consists of red meat and seafood. Oftentimes, it is filet mignon and lobster. However, it can be any steak and any seafood such as crab and a ribeye or scallops and a sirloin.

❓ Can You Smoke A Whole Lobster?

You can! You will need to make some adjustments. The lobster's shell will prevent the smoke from getting to the meat. So you will need to split the lobster in half right down the middle. Remove any tomalley (the nasty looking green/brown stuff - which, by the way, is considered a delicacy by some) and eggs. Then, quickly rinse them under cold water and you are ready to smoke!

❓ What Steak Is Best For Surf N Turf?

This is truly a personal preference. Generally, you want to choose a nice steak for a surf and turf like a filet mignon or tenderloin. However it is still a surf and turf if you use a T-bone, ribeye, sirloin, New York strip, or any other cut of steak!

😋 Best Smoked Recipes!

• Smoked Bison Prime Rib
• Smoked Spatchcock Chicken
• Traeger Smoked Brisket
• Smoked Corn on the Cob
• Traeger Smoked Turkey
• Smoked Pork Roast

📖 Recipe Card