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Close-up of steak and salmon on a dark surface.

Steakhouse Surf and Turf

Indulge in a luxurious Steakhouse Surf and Turf featuring Wagyu strip steak and New Zealand salmon, perfectly smoked and grilled to perfection. This recipe combines rich flavors and textures for an unforgettable dining experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Steak
  • 1 Tajima American Wagyu New York strip steak
Salmon
  • 2 New Zealand skin-on salmon fillets
Seasoning
  • 0.5 tablespoon Olive oil for steak
  • 0.25 teaspoon Kosher salt to taste
  • 0.25 teaspoon Freshly cracked pepper to taste
  • 1 teaspoon Lemon zest
  • 1 tablespoon Dill fresh, chopped
Sauce
  • 2 tablespoons Lemon juice
  • 2 tablespoons White grape juice
Butter
  • 2 tablespoons Garlic minced
  • 1 teaspoon Thyme fresh, chopped
  • 4 tablespoons Butter unsalted
Sides
  • 1 bunch Asparagus
  • 1 serving Risotto

Method
 

  1. Paint steak with olive oil, season with salt and pepper.
  2. Coat salmon with olive oil, salt, pepper, lemon zest, and dill.
  3. Set up BGE for indirect grilling at 250 degrees with wood chunks.
  4. Smoke steaks for 25 minutes until 100 degrees.
  5. Set up BGE for smoke-roasting at 400 degrees for salmon.
  6. Cook salmon over deflector plate while steaks rest.
  7. Spritz salmon with lemon and grape juice as it cooks.
  8. Cook salmon for 20 minutes.
  9. Remove deflector plate for direct grilling steaks.
  10. Briefly cook salmon over direct heat to crisp skin.
  11. Cook steaks for 2 minutes per side, quarter turn each 2 minutes.
  12. Aim for 125-130 degrees internal temperature for steak.
  13. Make garlic-thyme butter to melt on steaks while they rest.
  14. Squeeze grilled lemon juice over salmon.

Notes

For best results, use a high-quality meat thermometer to ensure accurate cooking temperatures.