Get ready for luxe, irresistibly delicious mini burgers: surf and turf sliders. This slider variation elevates classic surf and turf into a handheld, crowd-pleasing sandwich. I’m a fan of sliders, and these combine two proteins for a special occasion or an impressive weeknight meal.
Table of Contents
- Why You’ll Love Surf and Turf Sliders
- Ingredients for Surf and Turf Sliders
- Cowboy Butter
- How to Make Surf and Turf Sliders
- Grilling the Ribeyes
- Preparing the Lobster Meat
- Assembling the Sliders
- What to Serve with Surf and Turf Sliders
- For More Sliders
- Leftovers and Reheating
- FAQs
- Surf and Turf Sliders Recipe
Why You’ll Love Surf and Turf Sliders
Surf and turf — whether you call it reef and beef or simply lobster and steak — has a long-standing reputation because it pairs rich, beefy flavor with sweet, briny seafood. These sliders are an ideal way to serve both: they’re compact, flavorful, and perfect for gatherings where you want something special that’s still easy to eat.
This version uses grilled ribeye for the turf and lobster claw meat for the surf, delivering great texture and flavor without relying on the more expensive tail. Slices of provolone melt into the steak and lobster for a gooey finish, though you can omit cheese if you prefer. The combination of seasoned steak, buttered lobster, melted provolone, and soft sweet rolls creates a memorable bite.
Ingredients for Surf and Turf Sliders
- Steak: Ribeye steaks are ideal for flavor and marbling. Use a robust steak seasoning such as a bourbon-style or pepper-forward rub and a touch of hot sauce or oil as a binder to help the seasoning stick.
- Lobster: Lobster claw meat is economical and tasty. Season it with butter, a seafood rub or Old Bay-style spice, minced garlic, and chopped chives for brightness.
- Sliders: Soft slider rolls work best — slightly sweet rolls add balance. Use provolone or another mild melting cheese, melted butter for brushing, and an everything-bagel-style seasoning to finish the tops for crunch and flavor.
Cowboy Butter
Serve these sliders with cowboy butter for dipping to add a garlicky, herby, slightly spicy finishing touch. A simple version: 1 cup melted butter, juice of one lemon, 2 tablespoons minced garlic, 1½ tablespoons Dijon mustard, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 teaspoon cracked black pepper, ½ teaspoon cayenne, and kosher salt to taste. Whisk and serve warm for dunking sliders or brushing over the meat.
How to Make Surf and Turf Sliders
Grilling the Ribeyes
Pat steaks dry, rub lightly with oil, and coat generously with your preferred steak rub. If you like, add a few drops of your favorite hot sauce as a binder. Chill briefly or let rest at room temperature while you heat the grill.
Preheat a grill for two-zone indirect cooking at medium-high (about 350–375°F). Sear ribs over the hot zone, then move to indirect heat as needed. Cook the ribeyes about 4–6 minutes per side, aiming for an internal temperature of about 120°F for medium-rare; adjust time for your preferred doneness. Remove steaks and let rest 10 minutes, then slice thinly against the grain.
Preparing the Lobster Meat
Use a cast iron skillet on the grill or stovetop. Melt about 3 tablespoons unsalted butter, then add 2 cups lobster claw meat, 4 minced garlic cloves, and 2 tablespoons seafood seasoning. Gently sauté over a low simmer for 4–5 minutes until warmed and coated in butter. Finish with 2 tablespoons chopped chives for freshness.
Assembling the Sliders
Keep the slider pull-apart rolls together and slice horizontally to form a top and bottom. Arrange the bottom half in a foil pan or oven-safe skillet. Layer provolone, sliced steak, the buttered lobster, then another layer of provolone and the top half of the roll. Brush the top with melted butter and sprinkle with everything-bagel seasoning.
Place the pan on the grill over indirect medium-high heat (about 350–375°F) until the rolls are golden and the cheese is melted, about 10–12 minutes. Remove, let rest 2–3 minutes, then slice into individual sliders. Serve with cowboy butter for dipping.
What to Serve with Surf and Turf Sliders
Keep sides simple to let the sliders shine. A green salad, grilled asparagus, sautéed spinach, or grilled zucchini pairs nicely and adds a fresh contrast to the rich sliders. Crispy fries or a light coleslaw also work well for a classic slider spread.
For More Sliders
Cheesy Buffalo Chicken Sliders
Guinness Pulled Beef Sliders
Nashville Hot Chicken Sliders
Steak and Cheese Sliders
Smoked Philly Cheesesteak Sliders
Cowboy Butter Sliders
Leftovers and Reheating
Store leftover sliders in an airtight container in the refrigerator. Reheat wrapped in aluminum foil in a 350°F oven or on a medium-high grill until warm throughout. Reheating gently preserves the texture of the lobster and prevents the rolls from drying out.
FAQs
Yes. Jumbo shrimp makes an excellent substitute for lobster; cook shrimp the same way in the buttered skillet. For the turf, other steaks like New York strip or sirloin work well, and you could also use ground beef patties or lamb burgers for a different flavor profile.
A lemon-chili or Old Bay-style blend complements lobster. You can also make a simple seafood rub: 1 tablespoon celery salt, 1 tablespoon garlic powder, 2 teaspoons paprika, 2 teaspoons ground ginger, 1 teaspoon dry mustard, ½ teaspoon nutmeg, ½ teaspoon allspice, plus kosher salt and black pepper to taste.
That idea stems from delicate white fish being overpowered by strong cheeses. However, richer seafood like lobster pairs beautifully with cheese in many classic dishes — lobster mac and cheese, shrimp alfredo, and these sliders are good examples.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
These books explore major taste elements — salty, sour, sweet, bitter, and umami — along with aroma, heat, and texture, offering techniques and recipes for grilling and flavor building.
Surf and Turf Sliders
Ingredients
Steak:
- 1–2 Ribeye steaks
- 3 tbsp steak seasoning (Bourbon-style or your preferred rub)
- Hot sauce or oil as binder (optional)
Lobster:
- 2 cups lobster claw meat
- 3 tbsp unsalted butter
- 2 tbsp seafood rub or Old Bay-style seasoning
- 4 garlic cloves, minced
- 2 tbsp chopped chives
Sliders:
- 1 pull-apart slider roll (or package of slider rolls)
- 8–10 slices provolone cheese
- Everything bagel seasoning
- Melted butter for brushing
Instructions
- Coat the steaks with oil and rub generously with steak seasoning. Refrigerate briefly or hold at room temperature while the grill heats.
- Preheat a grill for two-zone indirect cooking at about 350–375°F.
- Grill the steaks 4–6 minutes per side until the internal temperature reads about 120°F for medium-rare. Remove and let rest 10 minutes, then slice thinly.
- Place a cast iron skillet on the grill and melt the butter. Add lobster meat, minced garlic, and seafood rub. Cook 4–5 minutes over low heat, then remove and stir in chopped chives.
- Slice the slider roll horizontally while keeping the roll together. Place the bottom half in a foil pan or oven-safe skillet.
- Layer provolone, sliced steak, lobster mixture, another layer of provolone, then the top roll. Brush the top with melted butter and sprinkle with everything-bagel seasoning.
- Place the pan on the grill over indirect medium-high heat until the tops are golden and the cheese is melted, about 10–12 minutes. Remove and let cool 2–3 minutes.
- Slice into individual sliders and serve with cowboy butter for dipping.
Notes
If you want to elevate the sliders, serve them with cowboy butter made from melted butter, lemon juice, minced garlic, Dijon mustard, chopped parsley and chives, black pepper, cayenne, and salt to taste. It brightens the dish and pairs especially well with both steak and lobster.