Make It Count Kitchen

If you’re looking to impress guests or just treat yourself to a five-star dinner at home, this Surf and Turf duo of reverse-seared ribeye and golden-seared scallops hits every indulgent note. The steak delivers deep, beefy flavor with a crust that crackles. The scallops? Sweet, buttery, with just the right whisper of the sea. Together, they’re unbeatable.

Let’s break it down step-by-step so you can bring the steakhouse to your own kitchen.

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Reverse-Seared Ribeye (The “Turf”)

Ingredients:

• 1 thick-cut ribeye steak (ideally 1.5 inches or thicker)
• Kosher salt
• Optional: black pepper and garlic powder (for seasoning after roasting)

Preparation:

1. Dry Brine:
   Start by patting the ribeye completely dry with paper towels. Season generously with kosher salt on all sides.
   Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for at least 6 hours, preferably overnight. This dry brine deeply seasons the meat and helps form that crave-worthy crust.
   Short on time? You can season just before cooking—but longer is better here.
2. Bring to Room Temp:
   About 45 minutes before cooking, take the steak out of the fridge to let it come up to room temperature. This ensures even cooking.
3. Slow Roast:
   Preheat your oven to 250°F (120°C). Insert an oven-safe thermometer into the thickest part of the steak.
   Roast until the internal temp hits 120°F for a perfect medium-rare. This can take anywhere from 30 to 60 minutes, depending on thickness.
4. Fire Up the Grill:
   When the steak’s internal temp hits around 100°F, start preheating your grill—or stovetop cast iron skillet—so it gets blisteringly hot.
   (Pro tip: I like using a cast iron grill insert for that steakhouse-style sear.)
5. Sear for the Crust:
   Once the steak reaches 120°F, move it directly to the hot surface.
   Sear 90 seconds per side (or just 60 seconds for thinner steaks) to form a rich, golden-brown crust.
6. Rest:
   Don’t skip this step—rest the steak for 15–20 minutes to allow juices to redistribute.
   Then slice against the grain and get ready to wow your taste buds.

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Seared Scallops (The “Surf”)

Ingredients:

• Large sea scallops
• Salt
• Black pepper
• Garlic powder
• Old Bay seasoning
• Oil with a high smoke point (avocado, grapeseed, or canola)

Preparation:

1. Prep & Season:
   Pat your scallops very dry with paper towels (moisture is the enemy of a good sear).
   Season with salt, pepper, garlic powder, and a light dusting of Old Bay.
   Let them sit at room temp for about 20 minutes.
2. Sear with Intensity:
   Heat a cast iron skillet or grill insert on high heat until it’s just shy of smoking.
   Add a thin layer of oil, then gently place the scallops down—flat side first.
   Sear 60–90 seconds per side, resisting the urge to move them too soon. They should release easily when they’re perfectly caramelized.
   The result? Scallops with a golden crust and a tender, buttery interior.

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What to Serve It With

This rich surf and turf needs a balanced, complementary side. Here are two perfect pairings:

• Classic Caesar Salad – Crisp romaine, parmesan, croutons, and a zingy dressing cut through the richness with refreshing contrast.
• Garlic Smashed Potatoes – Crispy edges, fluffy centers, and a drizzle of butter and herbs.

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Final Thoughts

Whether you’re cooking for a date night, a dinner party, or just a night where you want to make it count, this reverse-seared ribeye and scallop combo delivers bold flavor, luxe texture, and serious wow factor.

Fire up the grill, pour yourself something nice, and enjoy every bite. You’ve earned it.