Traeger Surf and Turf with Garlic Shrimp

The No Stress Guide to Surf and Turf

That sound of a steak hitting a screaming hot cast iron skillet is a winner, but the actual result often isn't. I used to struggle with a specific, frustrating problem: the "gray band." You know the one.

You try to time the shrimp and the steak together, and you end up with a filet that's overcooked on the outside and raw in the middle, or shrimp that have the texture of pencil erasers. It's a timing nightmare that ruins the luxury feel of the meal.

This approach fixes that by separating the smoking and the searing. We use the pellet grill to gently bring the meat up to temperature first. This means when we finally hit it with high heat, we're only worrying about the crust, not the internal temperature.

You can expect a meal where the steak is edge to edge pink and the shrimp just barely snap when you bite into them. This Surf and Turf doesn't require professional timing, just a bit of patience with the grill.

The Logic Behind the Smoke

Instead of guessing when to flip, we rely on the reverse sear. This is a method that Serious Eats has highlighted for its ability to produce more consistent results.

• Low Temp Start: Smoking at 107°C dries the surface of the meat, which makes the final sear happen much faster.
• Gentle Seafood Heat: Adding shrimp at the end prevents them from tightening up and becoming rubbery.
• Compound Butter: Adding a cold fat source at the end creates a silky finish that ties the smoke and the sear together.

Choosing Your Cooking Method

Depending on your gear, you might choose a different path. Here is how the pellet grill stacks up against the standard stovetop.

Ingredient Deep Dive

Each part of this Surf and Turf serves a specific purpose. If you change one, you change the whole vibe of the plate.

Provisions and Easy Swaps

Get your ingredients ready before you fire up the grill. It makes the flow much smoother.

• 2 (170g) center cut filet mignon steaks Why this? Consistent thickness ensures even cooking.
• 15ml avocado oil (Substitute: Grapeseed oil)
• 6g kosher salt (Substitute: Sea salt)
• 3g coarse black pepper (Substitute: Cracked peppercorns)
• 6g minced garlic (for the steak) (Substitute: Garlic powder)
• 450g jumbo shrimp, peeled and deveined Why this? Large shrimp hold up better to the smoke.
• 42g unsalted butter, melted (Substitute: Clarified butter)
• 6g minced garlic (for the shrimp) (Substitute: Garlic paste)
• 15ml fresh lemon juice (Substitute: White wine)
• 1g smoked paprika (Substitute: Sweet paprika)
• 56g unsalted butter, softened (Substitute: Margarine)
• 8g fresh parsley, chopped (Substitute: Chives)
• 2g lemon zest (Substitute: Lime zest)

Bringing It All Together

Right then, let's get into the flow. The goal here is to manage the heat so neither protein gets pushed too far.

1. Pat the filet mignon steaks completely dry with paper towels. Note: Moisture on the surface prevents a good crust. Rub them with avocado oil, then season generously with salt and pepper.
2. In a small bowl, toss the shrimp with melted butter, minced garlic, lemon juice, and smoked paprika until evenly coated.
3. Preheat the Traeger pellet grill to 107°C. Place the steaks directly on the grill grates and smoke until the internal temperature reaches 46°C for medium rare, approximately 20–30 minutes.
4. During the last 10 minutes of the steak's smoke time, place the shrimp on a perforated grill tray next to the meat. Note: This allows the smoke to hit the shrimp without overcooking them.
5. Increase the Traeger temperature to its highest setting or move to a preheated cast iron skillet on the grill.
6. Once the pan is shimmering hot, sear the steaks for 2 minutes per side until a deep mahogany crust forms.
7. Remove steaks from the heat and let them rest for 5–10 minutes. Note: Resting allows the juices to redistribute.
8. In the same skillet, toss the smoked shrimp for 60 90 seconds per side until they turn opaque and pink.
9. Combine softened butter, chopped parsley, and lemon zest to create a finishing butter.
10. Dollop the butter over the rested steaks and seared shrimp before serving your Surf and Turf.

Chef's Note: If you're using a cast iron skillet, let it heat up for at least 5 minutes on the highest setting. If the oil isn't shimmering, the steak will stick and you'll lose that crust.

Fixing Common Cooking Glitches

Even with a plan, things can go sideways. Usually, it's a matter of heat management.

Troubleshooting Common Issues

Twists for Different Tastes

Once you've got the basic Surf and Turf down, you can play with the flavors. I've found that changing the wood pellets can completely shift the mood of the dish.

The Luxury Upgrade

If you want to go all out, swap the shrimp for lobster tails. You'll need to increase the smoke time for the lobster to about 15 minutes and sear them in the same butter used for the steak. For another seafood idea, you might enjoy my Pellet Grill for 4 recipe for a simpler appetizer.

The Zesty Kick

Add a pinch of cayenne pepper to the shrimp marinade. This cuts through the richness of the filet mignon and adds a brightness to the Surf and Turf.

The Wood Profile Shift

Hickory is the classic choice, but apple or cherry wood gives the steak a sweeter, more subtle smoke. This works especially well if you're using a leaner cut of meat.

Decision Shortcut:

• If you want a bold, BBQ feel: Use Hickory pellets + Black Pepper rub.
• If you want a refined, bistro feel: Use Apple wood + Lemon Parsley butter.
• If you want it fast: Skip the smoke and go straight to a over high heat sear.

Adjusting the Portion Size

Cooking for a crowd? You can scale this Surf and Turf, but don't just multiply everything blindly.

Scaling Down (For 1 person): Use one steak and 225g of shrimp. Reduce the butter and garlic by half. Since there is less meat in the pan, the searing process will be faster, so watch the clock.

Scaling Up (For 4+ people): Work in batches for the sear. If you crowd the pan with four filets, the temperature drops and you'll steam the meat instead of searing it. Keep the smoke phase the same, but sear two steaks at a time.

For the shrimp, use a larger perforated tray to ensure air flows around every single one.

Debunking Grill Myths

There are a few things people always say about Surf and Turf that just aren't true.

"Searing seals in the juices." This is a total myth. Searing creates flavor through browning, but it doesn't create a waterproof seal. Moisture loss happens throughout the cooking process regardless of how hard you sear.

"You must use a meat thermometer." While it's the most accurate way, you can use the "finger test" for thickness. However, for a high stakes meal like Surf and Turf, a digital probe is much safer.

Storage Guidelines

If you have leftovers (which is rare with this dish), handle them with care so they don't turn into rubber.

Refrigeration: Store the steak and shrimp in separate airtight containers. They'll stay good for 3 days in the fridge.

Freezing: I don't recommend freezing cooked steak or shrimp, as the texture degrades significantly. However, you can freeze the raw marinated shrimp for up to 2 months.

Reheating for Quality: Avoid the microwave. Instead, place the steak in a 120°C oven for 5-10 minutes. For the shrimp, a quick 30 second flash in a hot pan with a knob of butter is the only way to keep them from becoming chewy.

Zero Waste Tip: Save any leftover garlic lemon butter from the shrimp marinade. It's great melted over steamed asparagus or tossed with a bit of pasta for a quick lunch the next day.

The Best Side Pairings

A heavy Surf and Turf needs something to balance the richness. You want acidity or a clean, earthy flavor to cut through the butter.

The Green Balance

Grilled asparagus with lemon zest is a natural fit. You can throw the asparagus on the pellet grill during the last 10 minutes of the steak's smoke time. The char from the grill matches the mahogany crust of the meat.

The Comfort Classic

Garlic mashed potatoes provide a creamy base that catches the melting compound butter. To keep it from feeling too heavy, stir in a tablespoon of Greek yogurt or sour cream for a slight tang.

The Fresh Route

A simple arugula salad with a lemon vinaigrette and shaved parmesan is the best way to cleanse the palate between bites of steak and shrimp. The peppery greens contrast the smoky depths of the Surf and Turf.

Critical Sodium Level