If you’re craving something creamy and comforting but still feel fancy, this is it. You don’t need to spend a fortune at a steakhouse tonight. This Garlic Butter Steak and Scallops recipe brings the luxury right to your kitchen table.
It’s 6pm and you need a dinner that feels special but takes no time. This is one of those recipes you’ll make on repeat. It delivers a professional-grade meal in under 30 minutes total.
Why You’ll Make This Garlic Butter Steak and Scallops Again
This dish is the ultimate solution for a cozy winter night at home. It combines tender beef with buttery seafood for a perfect holiday-style meal. You get all the flavor of a high-end restaurant without the stress.
The recipe is incredibly reliable and satisfying for any home cook. It is naturally keto-friendly and packed with high-quality protein. You will love how the garlic herb butter ties everything together perfectly.
How This Comes Together
Making a great surf and turf is all about the timing. You will start by searing the steaks to develop a deep crust. The scallops cook much faster, so they go in at the end. Using a cast-iron skillet ensures you get that professional sear every time.
What You’ll Need
These simple pantry staples and fresh ingredients create a massive flavor profile.
- 2 (8-ounce) beef tenderloin fillets, 1.5 inches thick
- 8 large dry-packed sea scallops, abductor muscle removed
- 4 tablespoons unsalted butter
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons neutral high-smoke point oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
Step-By-Step Directions
- Remove steaks from refrigeration 30 minutes prior to cooking to allow internal temperature to equalize.
- Pat steaks and scallops extremely dry using paper towels to ensure optimal Maillard reaction.
- Season all surfaces of the steaks and the top and bottom of the scallops generously with salt and pepper.
- Heat a heavy-bottomed cast-iron skillet over high heat until it reaches approximately 450°F (232°C).
- Add oil to the skillet; once shimmering, place steaks in the pan and sear for 4 minutes without moving to develop a crust.
- Flip steaks and add butter, garlic, rosemary, and thyme to the skillet.
- Tilt the pan and use a large spoon to continuously baste the steaks with the foaming herb butter for an additional 3-4 minutes until internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer steaks to a warm plate to rest for at least 5-10 minutes.
- In the same skillet (or a clean one if butter is burnt), sear scallops for 2 minutes on the first side until deep golden brown, then flip and sear for 1 minute until just opaque.
- Serve steaks alongside scallops, drizzling both with the remaining garlic butter from the pan.
How To Serve It
Presentation is key for a special date night dinner like this. Place the rested steak on a warm plate with the scallops nearby. Pour that liquid gold garlic butter over both proteins immediately. Pair this with garlic mashed potatoes or some roasted asparagus.
Leftovers & Storage
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a low-heat skillet with a little extra butter. Avoid the microwave to keep the scallops from becoming rubbery. This dish does not freeze well once cooked.
Make It Even Better (Pro Tips)
- Don’t skip drying the meat and scallops with paper towels first.
- Avoid moving the steaks once they hit the hot pan to build crust.
- Use a meat thermometer to pull the steaks at exactly 130°F.
- Crush the garlic cloves rather than mincing them to prevent burning.
- For a special holiday meal, prep your side dishes before starting the meat.
- Always let the steaks rest so the juices stay inside the meat.
- Use a high-smoke point oil like avocado or grapeseed for the sear.
- Upgrade the flavor with a squeeze of fresh lemon over the scallops.
Easy Ways To Change It Up
- Swap the beef tenderloin for a thick-cut ribeye if you prefer more fat.
- Add a pinch of red pepper flakes to the butter for a kick.
- Use fresh parsley instead of rosemary for a lighter, spring-inspired flavor.
Quick Questions
Can I use frozen scallops for this recipe?
Yes, but you must thaw them completely in the refrigerator first. Be sure to pat them very dry before searing to get a crust.
What if I don’t have a cast-iron skillet?
A heavy stainless steel pan will also work well for searing. Just ensure it is fully heated before adding the oil and meat.
How do I know when the scallops are done?
The scallops should look opaque and feel slightly firm to the touch. They only need about three minutes total to stay tender.
You deserve a meal this good without all the extra work. Give this Garlic Butter Steak and Scallops a try for your next special night in.
— Ethan
Garlic Butter Steak and Scallops
Ingredients
Method
- Remove steaks from refrigeration 30 minutes prior to cooking to allow internal temperature to equalize.
- Pat steaks and scallops extremely dry using paper towels to ensure optimal Maillard reaction.
- Season all surfaces of the steaks and the top and bottom of the scallops generously with salt and pepper.
- Heat a heavy-bottomed cast-iron skillet over high heat until it reaches approximately 450°F (232°C).
- Add oil to the skillet; once shimmering, place steaks in the pan and sear for 4 minutes without moving to develop a crust.
- Flip steaks and add butter, garlic, rosemary, and thyme to the skillet.
- Tilt the pan and use a large spoon to continuously baste the steaks with the foaming herb butter for an additional 3-4 minutes until internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer steaks to a warm plate to rest for at least 5-10 minutes.
- In the same skillet (or a clean one if butter is burnt), sear scallops for 2 minutes on the first side until deep golden brown, then flip and sear for 1 minute until just opaque.
- Serve steaks alongside scallops, drizzling both with the remaining garlic butter from the pan.
