Description
This Traeger Surf and Turf Seafood Feast is a wood-fired dream, featuring perfectly grilled steak and a variety of smoky seafood. It’s ideal for a special occasion or an epic backyard cookout. Serve with garlic butter, grilled veggies, or a side of rice for a complete meal.
Ingredients
For the Steak:
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2 (12-16 oz) ribeye or filet mignon steaks
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2 tbsp olive oil
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp garlic powder
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1/2 tsp smoked paprika
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1 tbsp unsalted butter (for serving)
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Fresh rosemary or thyme (optional, for flavor)
For the Seafood:
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1 lb large shrimp, peeled and deveined
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2 lobster tails, split in half
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1/2 lb scallops, patted dry
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1 tbsp olive oil
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1/2 tsp salt
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1/2 tsp black pepper
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1/2 tsp Old Bay seasoning (optional)
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2 tbsp melted butter
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2 cloves garlic, minced
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1 tbsp lemon juice
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1 tbsp chopped parsley (for garnish)
Instructions
Prep the Grill
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Preheat your Traeger grill to 225°F for a slow smoke or 450°F for a faster sear. Use hickory, oak, or cherry wood pellets for a rich flavor.
2. Season and Smoke the Steak
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Rub the steaks with olive oil, then season with salt, pepper, garlic powder, and smoked paprika.
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Place the steaks on the grill and smoke at 225°F for about 45-60 minutes until the internal temp reaches 120°F (for medium-rare).
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Remove the steaks, tent with foil, and increase the grill temperature to 450°F.
3. Sear the Steak
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Once the grill reaches 450°F, sear the steaks for 1-2 minutes per side until they reach your desired doneness (130°F for medium-rare).
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Top with butter and fresh herbs, then let them rest while cooking the seafood.
4. Grill the Seafood
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In a small bowl, mix melted butter, garlic, and lemon juice.
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Brush the shrimp, lobster tails, and scallops with olive oil, then season with salt, pepper, and Old Bay (if using).
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Place lobster tails flesh-side down and shrimp on skewers for easier handling.
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Grill everything at 450°F for 3-4 minutes per side, basting with the garlic butter mixture.
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Scallops should be golden brown and shrimp should be pink and opaque.
5. Serve and Enjoy
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Plate the steak and seafood together, garnish with fresh parsley, and serve with extra garlic butter and lemon wedges.
Notes
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Substitute salmon, crab legs, or even oysters for variety.
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Use a reverse sear method for extra tender steak.
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Serve with grilled asparagus, mashed potatoes, or a Caesar salad for a complete meal.