The Origins of a Classic Combination
Surf and turf emerged in American steakhouses during the 1960s, when combining a steak with a lobster tail became the ultimate expression of dining indulgence. The concept was simple but profound: the rich, savory depth of premium beef alongside the sweet, delicate brininess of fresh seafood creates a flavor conversation that neither ingredient achieves alone. Over the decades, surf and turf has evolved from a single standard pairing into a diverse category of culinary combinations. Today's best steakhouses treat the concept as an art form, matching specific cuts with complementary seafood preparations that enhance both elements on the plate.
Understanding Flavor Pairing Principles
Successful surf and turf combinations follow basic flavor pairing principles. Rich, fatty cuts of beef pair beautifully with lighter, sweeter seafood because the contrast creates balance on the palate. A well-marbled ribeye, for example, finds its perfect counterpoint in delicate crab or sweet shrimp. Leaner steaks like filet mignon benefit from richer seafood preparations, such as butter-poached lobster or seared sea bass, which add the richness the leaner cut lacks. At Blu' Steakhouse, Chef Javi Cano understands these dynamics intuitively, offering a menu where pairing the Filet Mignon at $55 with a side of Crab Cake at $25 creates a balanced surf and turf experience.
Classic Surf and Turf Combinations
Some pairings have earned their classic status through decades of proven deliciousness. Filet mignon with lobster tail remains the gold standard, the tender beef and sweet crustacean enhancing each other perfectly. Ribeye with jumbo shrimp is another timeless combination, where the steak's robust marbling meets the shrimp's snappy sweetness. The NY Strip with crab cake has become a modern classic, pairing the strip's bold flavor with the delicate, lump-crab richness of a properly made cake. At Blu' Steakhouse, building your own surf and turf from the menu is encouraged. The NY Strip at $65 alongside a Crab Cake at $25 delivers a combination that rivals any pre-set surf and turf offering.
Modern Surf and Turf Approaches
Contemporary steakhouses have expanded the surf and turf concept in exciting directions. Wagyu beef paired with raw preparations like tuna tartare creates a luxurious appetizer course surf and turf. Bone-in ribeye served alongside a seared fillet of sea bass offers a heartier, more substantial take on the tradition. Some restaurants even approach surf and turf through shared plates, allowing the table to experience multiple combinations throughout the meal. At Blu' Steakhouse, a table might start with Tuna Tartare at $25 alongside Wagyu Carpaccio at $24, then move to a Bone-In Ribeye Au Poivre at $89 with Glacier Sea Bass at $45 for a progressive surf and turf journey.
Wine Pairing for Surf and Turf
The wine challenge with surf and turf is finding a bottle that complements both the steak and the seafood. Full-bodied reds that overpower delicate fish defeat the purpose, while crisp whites that pair beautifully with seafood can feel lost against a richly marbled steak. The solution often lies in medium-bodied wines. A well-structured Pinot Noir bridges both elements gracefully, as does a Chardonnay with enough body to stand up to red meat. Sparkling wine, particularly vintage Champagne, works surprisingly well with surf and turf, as the acidity and effervescence cut through the richness of both proteins. Ask the team at Blu' Steakhouse's wine cellar for their pairing recommendation.
Building Your Perfect Surf and Turf at Blu' Steakhouse
The beauty of dining at Blu' Steakhouse is the freedom to construct your ideal surf and turf from an exceptional menu. Start with a seafood appetizer like Lobster Bisque at $16 to set the oceanic tone, then pair any steak with a seafood side or appetizer. The Tomahawk at $235 shared between two diners alongside individual orders of Salmon at $40 or Glacier Sea Bass at $45 creates a dramatic and satisfying surf and turf feast. For an entirely seafood-forward approach, the Glacier Sea Bass with a side of Crab Cake offers a lighter but equally satisfying experience. Call 754-260-5189 to reserve your table and plan your personalized surf and turf evening.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.