For a person who obsesses about steaks (what type of steak to cook for what occasion, how to season a steak for maximum flavor, how to tell if the steak is medium rare, etc.), cooking surf and turf can be a real conundrum.

You see, I’ve got lots of practice with the turf part. No problemo. But the surf? Not so much.

I absolutely love the contrast of the light, delicious seafood with a gorgeous steak. But I definitely need help in preparing just the right meal. I don’t want to mess this up. My dinner’s riding on it.

That’s why I turn to some great seafood recipes to help me out. I can’t just wing it (that’s for poultry anyway). I’ve got to follow some instructions word for word or my “surf” will be all washed up.

Take this recipe for Baked Lobster, for instance. It’s the perfect complement to, say, a Kansas City strip steak. Steak and lobster is a staple. It’s in the Surf and Turf Hall of Fame (there is one, isn’t there?) so I’ve got to get this right.

The recipe tells me exactly how to cut the lobster shell, lift the meat out properly for cooking AND for creating a beautiful presentation. Not to mention ease of eating. It even tells me how to create the butter that is a must for dipping.

This is uncharted territory for me. I’ve got to get my sea legs going and do this seafood some justice. All good steak lovers know that surf and turf is part of the deal.

Want to stick with the KC strip but change up the seafood? We can try this recipe for Sweet and Sour Shrimp Sauce for Kansas City Strip Steaks. It puts the shrimp right in the sauce! Genius!

You simply serve it OVER your steak. Well played.

How about you? Got any amazing surf and turf creations you love? Share them in the comments!

Do you love the beautiful contrast and complement of surf and turf like I do? I adore my steaks, but add a fresh catch to it and I’m REALLY in heaven! It just enhances my steak like nothing else can. When I want to take my mealtime up a notch THIS is what I do.

Surf and turf is something delicious from the sea and another from land. The combination is absolutely extraordinary. That’s why it’s been a favorite for many, many years.

And this time of year is a great time to experiment with different surf and turf combinations. Fall makes you want to warm up with special meals and seafood and steak really fits the bill.

Fish and seafood are light and delicate – a perfect contrast to the hearty taste and texture of various cuts of steak like filets, strip steaks or ribeyes.

For instance, a Kansas City strip steak paired with a sweet, firm, fresh lobster tail is a real delight – not to mention it makes a gorgeous plate! The two tastes play off each other and, really, isn’t TWO better than one?

Another combo that I love? Try crispy crabcakes with a Top Sirloin steak for a nice pairing that really hits the spot. Or a delicious filet mignon and a unique side dish of lobster mac and cheese. Yes! Your “surf” can be a side dish! Genius!

Or how about a little bit of fresh salmon along with your T-bone? Split a piece of fresh fish with your significant other and you’ll both get to experience a little bit of the sea with your juicy steak.

Foodies have been raving about surf and turf combinations for eons. Isn’t it time we all got on board?

Check out all these surf and turf combinations and then create your favorites at home! What seafood and steak combos do you like?

It’s Fish Friday again! Only this time it’s spring. This makes me jump for joy!

Since we won’t be having surf and turf or steak, let’s celebrate springtime with some beautiful salmon.

It’s light and delicious – just like spring!

Looking for something a bit more filling? Sea bass is a great option. Drizzle some lemon on top and it’s seafood heaven.

Now, you can never, ever go wrong with coldwater lobster tail or jumbo shrimp. Those are perfect for Fish Friday. But have you ever tried lobster flatbread or crab stuffed sole? They’re absolutely not to miss!

Seafood really does give us lots of choices when steaks are not an option.

What Spring Catches will YOU be serving on Fish Fridays?