NYE Surf and Turf: Steak + Shrimp 2 Tips

If you’re looking to end the year with a true showstopper, stop right there! New Year’s Eve demands just a little extra indulgence, and what says ‘celebration’ more than the rich pairing of steak and shrimp? I promise you, creating this impressive, fast, fancy, and completely gluten-free NYE Surf and Turf: Steak + Shrimp is easier than you think.

I still remember the first New Year’s Eve dinner I hosted after my son’s celiac diagnosis. I was determined to craft a festive menu that honored our traditions while being safe. That’s when I leaned into what I know best: combining flavors that sing. Creating this surf and turf platter—the perfect marriage of a savory filet mignon and succulent garlic butter shrimp—filled my kitchen with nostalgia and joy. It truly reminded me that great food unites us all, and you can check out my journey over at my About page if you’re curious!

Why You Will Love This NYE Surf and Turf: Steak + Shrimp

Honestly, this recipe is built for holiday stress relief because it just *works*. Forget fussy, long cooking times; this is truly the definition of fast fancy dinner right here. Trust me, serving this up on December 31st feels like you hired a private chef!

• It feels incredibly elegant—major wow factor for your guests!
• It’s a known crowd pleaser; who doesn’t love steak and shrimp?
• It comes together so fast, giving you more champagne time.
• It’s naturally gluten-free, making hosting much simpler.

Essential Equipment for Perfect NYE Surf and Turf: Steak + Shrimp

You don’t need a drawer full of fancy gadgets for this meal, which is another bonus! We are keeping the equipment list super short and sweet so you can focus on the celebration.

• Cast-iron skillet
• Tongs
• Meat thermometer
• Plate (for resting)
• Foil

That cast-iron skillet, though? That’s non-negotiable. Using cast iron is my top tip here because it holds heat like nothing else. You need that intense, steady heat to build up a serious crust—that beautiful, dark sear—on your filet mignon. Don’t try this in a regular non-stick pan; it just won’t give you the depth of flavor we’re looking for!

Ingredients for Your NYE Surf and Turf: Steak + Shrimp

Okay, gathering your ingredients is my favorite part because it’s where you really see how simple this gourmet-level meal is! Since we are focusing on a fantastic, naturally gluten-free surf and turf, we’re going straight for quality here. These ingredients pack a massive punch for flavor.

For the star of the show, you’ll need 1 lb of Filet mignon—that means two beautiful steaks, each about an inch and a half thick. Then come the shrimp! We’re using 12 oz of large shrimp, and make sure you grab them peeled, deveined, and tail-on for the best presentation.

The supporting cast is simple: sea salt and black pepper (divided, because we season at different stages!), a bit of high-heat vegetable oil, and for infusing that delicious flavor, we need 3 Tbsp of unsalted butter, two quartered garlic cloves, and one fresh rosemary sprig. That’s it! No flours, no fillers, just pure, celebratory flavor.

Step-by-Step Instructions for Making NYE Surf and Turf: Steak + Shrimp

Alright, this is where the magic happens! Don’t let the fancy plating intimidate you; we are moving quickly here because this dish is much faster than you think. Total cook time is around 15 minutes, which is unheard of for something this impressive. We’re going to keep our dinner moving right along!

Preparing the Steak and Shrimp

First things first: drying! You absolutely must pat the shrimp and steaks completely dry with paper towels. If they are wet, they steam instead of sear—and we want that gorgeous crust! After they are dry, season the steak generously with 1 teaspoon of salt and 1/2 teaspoon of pepper. Give the shrimp a light seasoning with the remaining salt and pepper.

Remember, season the steak right before it hits the heat for the best results!

Searing the Steak to Perfection

Grab that cast-iron skillet and get it hot—we mean medium/high heat until it’s just starting to smoke a little bit. Now, swirl in your 1/2 tablespoon of vegetable oil. That initial coat of oil helps prevent sticking at these high temperatures, but the sear is all about the skillet itself.

Lay those seasoned steaks down gently—you should hear a loud sizzle! Sear them hard for 4 minutes on that first side. Flip them and go for another 3 to 4 minutes. I know it sounds counterintuitive, but you must use those tongs to turn the steaks onto their edges too, searing each side for about a minute to get that beautiful fat cap texture. Pull them off when the thermometer shows they are about 10 degrees shy of your goal—if you want medium, pull them at 125˚F. They keep cooking while resting, trust me on this vital tip!

Creating the Garlic Butter Pan Sauce and Cooking the Shrimp

Once the steaks are off and tented with foil to rest, immediately reduce your heat down to medium. This is crucial so we don’t burn the butter! Toss in the 3 tablespoons of unsalted butter, those two quartered garlic cloves, and the beautiful sprig of fresh rosemary. Let that butter melt and get fragrant for just a moment, letting the rosemary and garlic really perfume the fat.

Now, introduce the shrimp, laying them out in a single layer so nothing piles up. Sauté them quickly—about 1 minute per side is usually all they need until they turn pink and opaque. As soon as they look done, whisk the skillet off the heat! Shrimp cook lightning fast, and nobody wants rubbery seafood at their NYE Dinner Ideas!

Finishing the NYE Surf and Turf: Steak + Shrimp Platter

This is my favorite part; it brings everything together! Gently return those rested steaks back into the skillet, right into that glorious garlic-rosemary butter bath. Use a spoon to immediately start basting them, spooning that incredible flavored butter right over the steak tops, and coating the shrimp again while everything is sizzling.

Serve immediately! Make sure you drizzle every plate with extra pan sauce. This final coating of infused butter is what turns a good meal into a spectacular one. Enjoy every bite!

Tips for Success When Making Steak And Shrimp

Look, anyone can throw steak and shrimp in a pan, but executing it perfectly for New Year’s Eve? That takes a little insider knowledge! The most crucial thing I learned watching my dad cook this for years is the resting period for the steak. You absolutely cannot skip that—I mean it. Those 10 minutes of resting are vital for keeping all those expensive juices inside the meat instead of pouring out onto your plate.

Also, pay close attention to your thermometer readings. Remember: you pull the steak *early*. Aiming for 125˚F means you’ll hit a perfect medium-rare after resting, not overcooked grey meat! If you want more dinner inspiration, check out some of my favorite comforting dinner recipes.

Storage and Reheating Instructions for Leftover NYE Surf and Turf

I know this Surf And Turf is usually devoured, but hey, sometimes you get lucky! If you have leftovers, treat the components gently to keep that fancy texture intact. Try to store the steak and shrimp separately—they reheat differently, you know?

For the steak, wrap that cooled filet tightly in foil and pop it in the fridge; it’s happier that way. The shrimp should go into an airtight container. When you reheat them later, avoid the microwave if you can! For the steak, a quick sear in a hot pan brings back the crust. For the shrimp, just toss them briefly in a tiny bit of fresh butter on medium-low heat until they just warm through. If you need more holiday ideas, explore my holiday category!

Frequently Asked Questions About NYE Dinner Ideas

I get so many questions about this dish, especially when people are planning their big countdown menu! Here are a few things folks always ask me when they are trying to finalize their perfect New Year’s Eve meal.

Is filet mignon necessary for this NYE Surf and Turf: Steak + Shrimp?

Honestly, filet mignon is my top choice because it’s tender and cooks quickly, making it perfect for a fast fancy night. However, if you can’t find it or prefer a bit more flavor, a nice thick-cut New York Strip or even a tender sirloin will work beautifully as a substitute steak for your surf and turf! Just watch the cooking time carefully since thickness matters more than the specific cut.

Can I use frozen shrimp if I’m in a hurry?

You certainly can if you’re short on time, but you must thaw them properly! The absolute best way? Place the amount of frozen shrimp you need in a bowl submerged in cold water in the fridge overnight. If you’re truly rushed, put them in a sealed bag and run cold water over the bag until they loosen up. Whatever you do, don’t use hot water, or they’ll start cooking before they hit the pan!

What wine pairs well with this Steak And Shrimp combination?

This is where things get fun! Because we have the richness of the steak and the bright garlic butter on the shrimp, you need a wine that can handle both. A medium-bodied red like a Pinot Noir is incredible—it’s bright enough for the seafood but has enough earthiness for the filet. If you prefer white wine, go for a rich, slightly oaked Chardonnay. It handles the butter and garlic like a dream!

Since this recipe is gluten-free, do I need to worry about cross-contamination?

That’s smart thinking, especially if you have serious sensitivities! Since this recipe uses only whole ingredients (no flour), the risk is low, but always be mindful of your cooking surface. Make sure your cast-iron skillet is thoroughly washed. If you are searing the steak right after cooking something breaded, you’d have to clean it out, but this recipe moves fast enough that you likely won’t be cooking anything else in that pan first. Always check your salts and any other bottled components just to be safe on those tricky ingredients!

If you have any other burning questions—maybe about leftovers or adjusting the spice level for your big NYE celebration—please don’t hesitate to reach out on my Contact page! I love hearing from you all.

Estimated Nutritional Data for This Gluten-Free Dish

Now, I know many of you watching your macros or just curious about the indulgence factor are going to ask about the numbers! Since this NYE Surf and Turf: Steak + Shrimp relies on whole ingredients like prime cuts of filet mignon and fresh butter, the figures are definitely on the richer side, but that’s what holidays are for, right?

Please keep this in mind: because we are using two steaks of variable thickness and the exact amount of butter used for basting can shift based on technique, these figures are strictly an estimate based on the standard weights provided in the recipe. This is just a guide, not a hard science!

Based on standard calculations for two servings of Filet Mignon and large shrimp cooked in butter and seasoned with salt and pepper, you can expect rough estimates looking something like this:

• Calories: High end, likely around 750-900 calories per serving.
• Total Fat: Significant, driven by the butter and the steak itself.
• Protein: Excellent source! Steak and shrimp pack a big protein punch.
• Carbohydrates: Very low, which is why this meal is naturally fantastic for anyone following a gluten-free lifestyle.

If you are seriously tracking your nutrition, you might want to reduce the amount of butter you spoon over the final dish or choose a leaner cut than filet if you’re worried. But me? I say enjoy every decadent, gluten-free drop of that pan sauce! If you are looking for lighter fare later, check out some of my gluten-free baking inspiration for a sweet, lighter treat later on!

Share Your Festive NYE Surf and Turf: Steak + Shrimp Experience

Wow, you made it! I truly hope this recipe made your night shine brighter. Now, please don’t be shy! I absolutely live for hearing how your dinner went.

Did you get that perfect crust on your filet? Tell me about your New Year’s Eve celebrations in the comments below! If you snapped a picture of your beautiful final plating, share it on social media and tag me—I’d love to see that gorgeous Surf And Turf!