Surf and Turf with Calabrian Chili Butter

Surf and Turf with Calabrian Chili Butter

This is the backyard dinner party that dreams are made of: thick-cut dry-aged ribeye grilled to perfection, nestled up with briny shellfish—think oysters, scallops, maybe a lobster tail or two—kissed by the flames and bathed in spicy Calabrian chili butter. It’s rich and a little indulgent, balanced by cool, creamy burrata, charred broccolini, and grilled bread to soak up every last drop. Big flavors, minimal fuss.

Serves: 8
Prep time: 30 minutes
Cook time: 25 minutes

Ingredients:

For the Calabrian chili butter:

  • 1 stick unsalted butter, softened
  • 2–3 Tbsp Calabrian chili paste or chopped Calabrian chilis in oil
  • Zest of 1 lemon
  • 1 garlic clove, finely grated
  • 1 Tbsp chopped parsley
  • Kosher salt, to taste

For the surf and turf:

  • 1 dry-aged ribeye (1½–2 inches thick, about 1½–2 lbs)
  • 2 lobster tails, halved lengthwise
  • 12 large sea scallops
  • 12 whole oysters, scrubbed clean, and shucked
  • Olive oil
  • Kosher salt and black pepper
  • Lemon wedges, for serving

For the sides:

  • 1 bunch broccolini, trimmed
  • 8 oz burrata
  • Crusty bread
  • Olive oil, for drizzling
  • Flaky salt

Instructions:

  1. Make the Calabrian chili butter:In a small bowl, mash together butter, Calabrian chili paste, lemon zest, garlic, parsley, and a pinch of salt until smooth.

    Transfer to a ramekin or roll into a log in parchment.

  2. Prep the grill:Heat a grill to medium-high. Clean and oil the grates.
  3. Grill the steak:Pat the ribeye dry. Season generously with kosher salt and black pepper.

    Grill the steak for 4–5 minutes per side for medium-rare, depending on thickness. For medium rare, cook to 130–140°F internal temperature.

    Rest 10 minutes before slicing.

  4. Grill the shellfish:Lightly oil the scallops, lobster, and oysters. Season with salt and pepper.
    • Grill scallops 1–2 minutes per side, until opaque white and 115°F internal temp.
    • Grill lobster cut-side down for 4–5 minutes, then flip and grill another 2–3 minutes until firm and opaque (135°F).
    • For oysters, place shucked halves on the grill. Keep the liquid inside, grill for 3–5 minutes until the liquid starts to sizzle.In the last minute of grilling, add spoonfuls of chili butter on top of each piece of shellfish and the steak.
  5. Char the broccolini & bread:Toss broccolini with olive oil, salt, and pepper. Grill 3–4 minutes until charred and tender.

    Drizzle bread with olive oil and grill until lightly charred on both sides. Sprinkle with flaky salt.

  6. To serve:

    Arrange thick slices of steak and shellfish on a big platter.
    Add grilled broccolini, torn burrata, and grilled bread on the side.
    Spread any extra chili butter on the bread or shellfish. Serve with lemon wedges and flaky salt.

The USDA recommends a minimum internal temperature of 145°F for steak, with a 3-minute rest.