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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Smoked Surf N Turf

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    Pin image with text of smoked surf and 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.

    Square image of smoked surf and turf.
    Juicy smoked lobster tails and melt-in-your-mouth tender smoked ribeye steaks, what more could you ask for?
    Jump to:
    • Best Smoked Surf N Turf Recipe
    • 🥘 Smoked Surf N Turf Ingredients
    • 🔪 How To Make A Smoked Surf N Turf
    • 💭 Angela's 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
    • 💬 Comments

    🥘 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 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.
    Tall image of smoked surf and turf.

    ❓ 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

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image of smoked surf and turf.
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    5 from 1 review

    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!
    Author | Angela
    Servings: 4 servings
    Calories: 538kcal
    Prep 15 minutes minutes
    Cooking 1 hour hour 10 minutes minutes
    Resting Time 10 minutes minutes
    Total Time 1 hour hour 30 minutes minutes
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    Ingredients
     

    • 2 lbs ribeye steaks (I used 2 16-ounce bone-in cowboy ribeyes)
    • 1 tablespoon steak seasoning (see recipe or use your favorite brand)
    • 1 lb lobster tails (2 8-ounce lobster tails)
    • 1 ½ tablespoon butter
    • 1 teaspoon Cajun seasoning (see recipe or use your favorite brand)
    • fresh parsley (optional garnish, chopped)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    Prep The Ribeyes

    • Using paper towels, pat your steaks dry on all sides. Season them liberally with steak seasoning all over, pressing it down into the meat.
      2 lbs ribeye steaks, 1 tablespoon steak seasoning
    • 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

    • Preheat your smoker to 225°F (107°C). Once hot, place your prepared ribeyes on the grates and smoke for 1 hour (or 30 minutes per pound) until the internal temperature reaches 110°F (43°C).
    • 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).
    • 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

    • Butterfly your lobster tails with kitchen shears. Begin by 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.
      1 lb lobster tails
    • 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.
    • 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 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.
    • Smoke them at 225°F (107°C) until they reach an internal temperature of 145°F (63°C), about 1 hour.
    • Just before the tails are done smoking, melt the butter in a small microwave-safe bowl and stir in the Cajun seasoning. Transfer the smoked lobster tails to a plate or cutting board and brush the Cajun butter over the meat.
      1 ½ tablespoon butter, 1 teaspoon Cajun seasoning
    • Garnish your lobster with fresh chopped parsley if desired and serve alongside the smoked ribeyes for the ultimate surf n turf.
      fresh parsley

    Equipment You May Need

    Smoker (Traeger, pellet, wood, charcoal, or an electric smoker)
    Kitchen Shears
    Basting Brush

    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.

    Nutrition

    Calories: 538kcal (27%) | Carbohydrates: 1g | Protein: 51g (102%) | Fat: 37g (57%) | Saturated Fat: 17g (106%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 190mg (63%) | Sodium: 286mg (12%) | Potassium: 691mg (20%) | Fiber: 0.3g (1%) | Sugar: 0.1g | Vitamin A: 439IU (9%) | Vitamin C: 0.1mg | Calcium: 55mg (6%) | Iron: 4mg (22%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Best Smoker Recipes, Smoked Lobster Tails, Smoked Ribeye, Smoked Surf N Turf: Bone-In Cowboy Ribeye with Lobster Tails, Surf N Turf
    Course Main Course
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

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