Campfire Surf and Turf

Around the Campfire

Campfire surf and turf is a campsite dinner for the night when you want the meal to feel like an event. Steak and shrimp cook quickly, but they need different timing, which makes staging the key.

Why This Recipe Works

Steak gets the hot zone first, then rests while shrimp cooks fast at the end. Garlic butter ties both proteins together without making the griddle complicated.

Quick Facts

• Serves: 4
• Heat zone: Medium-high
• Best for: Special camp dinners, steak nights, seafood nights
• Teaches: Staging two proteins

Shopping List

• Steak
• Shrimp
• Butter
• Garlic
• Lemon
• Salt and pepper

Home Prep

Portion steak and shrimp separately. Prep garlic butter before the trip if desired.

Cooler Packing

Keep steak and shrimp cold in separate sealed containers. Keep shrimp very cold.

Equipment

• Blackstone griddle
• Tongs
• Spatula
• Instant-read thermometer

Heat Zones

Use medium-high for the steak and shrimp, holding finished pieces on a cooler zone.

Ingredients

• 1.5 pounds (680 g) boneless steak (such as ribeye or strip), about 3/4-inch thick
• 1 pound (450 g) large raw shrimp, peeled and deveined
• 4 tablespoons (56 g) unsalted butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat the griddle to medium-high (375-425°F).
2. Season the steaks on both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Add 1 tablespoon of the butter to the griddle. Sear the steaks for 3-5 minutes per side, or until cooked to your preferred doneness.
4. Remove steaks from the griddle and rest loosely tented with foil.
5. While steak rests, add 1 tablespoon butter to the hot zone. Add the shrimp in a single layer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 2-3 minutes, flipping once, until just opaque.
6. Push shrimp to the cooler side. Add remaining 2 tablespoons butter and minced garlic to the griddle. Stir until fragrant, about 30 seconds.
7. Return shrimp to the melted garlic butter and toss to coat. Squeeze half the lemon juice over shrimp and steak.
8. Slice steak across the grain. Transfer steak and shrimp to plates. Zest the lemon over top and drizzle with the remaining lemon juice.

Doneness

Cook steak to preferred doneness. Shrimp should be opaque and firm.

Common Mistakes

• Cooking shrimp too early.
• Skipping the steak rest.
• Adding garlic butter too soon.

Serving Suggestions

Serve with potatoes, asparagus, corn, mushrooms, salad, or your favorite camp sides. Top with fresh herbs, hot sauce, or serve over rice if desired.

Variations

• Use Cajun seasoning.
• Serve over rice.
• Add griddled vegetables.

Dietary Adaptations

• Gluten-free: As written if seasonings are verified.
• Dairy-free: Use oil instead of butter.
• Low-carb: Serve with vegetables.

Scaling

Cook steak first and shrimp last in small batches.

Weather Notes

Wind can reduce searing power. Keep batches small and hot.

Leftovers

Use steak leftovers in breakfast burritos and shrimp leftovers in salads or wraps.

Kid Helper Tasks

Kids can set lemon wedges and side dishes away from the griddle.

Dragonfly Tip

Shrimp waits for steak, not the other way around.

Dragonfly Challenge

Serve one plate with potatoes and one over rice. Pick the better camp surf-and-turf format.