How to Make the Best-Ever Surf and Turf, According to Iron Chef Geoffrey Zakarian

Stumped over the perfect Valentine’s Day dinner? According to Iron Chef, Food Network host, renowned restaurateur and Chairman of the City Harvest Food Council, Geoffrey Zakarian, nothing tops an indulgent surf and turf feast.

Surf and turf is the perfect combination: the delicate flavors of succulent lobster and rich, tender steak on the same plate. It's a dish that feels luxe, but it's not that hard to make it at home.

To help you create the popular meal in your kitchen, Zakarian is sharing his tried-and-true tips with Parade. "Surf and turf sounds fun to say but execution is everything when it comes to the Valentine favorite," he says.

From selecting the right ingredients to mastering the art of seasoning to cooking both lobster and steak to perfection, his insights will ensure your romantic dinner is nothing short of spectacular, whether you're a skilled home chef or a beginner in the kitchen.

Related: The Most Romantic Dinner at Home Ideas for Valentine's Day

What is Surf and Turf?

Before we get to Zakarian's tips, let's spend a minute on the dish itself. Like much of food history, the origins of surf and turf are rather murky, but the two-in-one dish is associated with the 1960s, where business was done over long, boozy lunches and dinners, the more decadent the better.

No matter where or when it was officially put together, there's no denying the appeal of surf and turf—simply one seafood paired with one land food. Although the classic combo is lobster and steak, lots of chefs (and home cooks) get creative with the pairing. Crab legs and buffalo, clams and lamb (just cuz it's fun to say), or shrimp and chicken could all have their surf and turf merits.

Related: The Chef-Approved Way to Crack a Lobster So You Don't Lose Any Meat

How to Make Surf and Turf 10x Better, According to Celebrity Chef Geoffrey Zakarian

These six great tips from Zakarian will help you turn out a restaurant-quality surf and turf dinner right in your own kitchen.

1. Keep portions small. When planning a Valentine's Day dinner for two, Zakarian likes to buy three ounces of surf and three ounces of turf for each person. "My overall suggestion is to make the portions on the small side so you can properly handle both proteins when cooking them," he says.

2. Season liberally. "Use a good amount of sea salt, as well as fresh cracked black pepper on both the meat and fish," instructs Zakarian. "Everything must be seasoned with authority before combining."

3. Cook the surf and turf separately. "The hardest part of this dish is making sure both are ready at the same time, so cook them separately and join them at the hip right before you serve," he says. "That way they will each represent properly."

4. Incorporate acid. "Whether it's lemon or vinegar, everything needs acid," says Zakarian, who loves to finish steak with a little flaky sea salt paired with a squeeze of lemon. Lemon is also a natural pairing with seafood, of course.

5. Switch up the classic combo. Although steak and lobster tails might be the go-to surf and turf pairing, Zakarian encourages cooks to get creative. "Chicken and shrimp are so good together, as are filet mignon and ahi tuna," he says. And his saucy sautéed shrimp with rosé glaze would make the ultimate surf portion for Valentine's Day.

6. Use family-style platters for serving. When serving surf and turf, Zakarian opts for both sauces on the side, along with any other vegetable or starch sides. "The opportunity for an over-the-top presentation is much greater when it’s served family-style on lovely platters," he adds.

What Should You Serve with Surf and Turf?

Your focus here should be on the proteins, so keep the sides simple and/or something that you can make in advance and heat right before serving. "I like a fun starch and something creamy, like pomme purée," says Zakarian. 

And no matter the side, Zakarian says there should be a sauce for the proteins. "Seafood should be paired with something lush and buttery, like a smoked salmon caviar sauce," he says, "while filet mignon needs something peppery, like steak sauce." If you really want to get fancy, he loves to flambé the steak with cognac.

Related: The Best Recipe for Homemade Steak Sauce

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