Surf & Turf with Calabrian Chili Butter

Jun 4

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.

Surf and Turf with Calabrian Chili Butter

Servings: 8

Prep time: 30 minutes

Cook time: 25 minutes

Total time: 55 minutes

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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:

Make the 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.
Prep the Grill: Heat a grill to medium-high and clean/oil the grates.
Grill the Steak: Pat the ribeye dry and season generously with kosher salt and black pepper. Grill for 4–5 minutes per side for medium-rare or until internal temp reaches 130–140°F. Rest for 10 minutes before slicing.
Grill the Shellfish: Lightly oil scallops, lobster, and oysters. Season with salt and pepper. Grill scallops 1–2 minutes per side until opaque and 115°F. Grill lobster cut-side down 4–5 minutes, then flip for 2–3 more minutes (to 135°F). Place oysters on grill and cook 3–5 minutes until liquid sizzles. In the last minute, spoon chili butter onto shellfish and steak.
Char the Broccolini and Bread: Toss broccolini with oil, salt, and pepper. Grill 3–4 minutes until charred. Drizzle bread with oil and grill until lightly charred on both sides. Sprinkle with flaky salt.
To Serve: Arrange sliced steak and shellfish on a platter. Add grilled broccolini, torn burrata, and bread. Use extra chili butter on bread or shellfish. Serve with lemon wedges and flaky salt.