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Sheet-Pan Surf and Turf

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Edited by Mandy
Updated Sep 9, 2025
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A fancy steakhouse surf and turf dinner won’t break the bank if you make it at home! This onesheet-pan meal has it all—a big juicy steak, perfectly plump shrimp, seasoned potato wedges, and snappy asparagus. With so many components, each diner gets a sample of everything; just add crescents and you’ll have a complete spread fit for a king. So you don’t leave a bit of flavor behind, try drizzling the pan juices over your steak and shrimp before digging in. Serve this at your next intimate dinner party, and you’ll even have time to enjoy a beverage with your guests before the meal.

Recipe Ingredients

Add these ingredients to your shopping list for Sheet-Pan Surf and Turf.

Russet Potatoes: Russets, the classic potato with brown ruddy skin, are generally used for baking and mashing. This type of potato has a unique flesh that absorbs seasoning well and bakes up fluffy and creamy, perfect for oven fries.

Asparagus: We recommend using larger asparagus stalks for a heartier side that stands up to multiple trips to the oven.

T-Bone Steak: A T-bone is a thick, impressive-looking steak that incorporates both a juicy tenderloin steak and a flavorful strip steak. There’s a tidbit for every steak lover to enjoy, so it’s an ideal steak to share.

Shrimp: Try to stick with 16 to 20 shrimp per pound (usually called large or sometimes extra-large shrimp in the grocery store) to make sure they cook through perfectly in the allotted time.

Other Ingredients You’ll Need: Olive oil, lemon juice, kosher salt, pepper, paprika, garlic powder, onion powder, parsley, butter.

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How to Make Sheet-Pan Surf and Turf

Here’s a look at how to make this Sheet-Pan Surf and Turf. Follow the recipe for more!

1. Cook Potatoes

Slice the potatoes into wedges, season, and start cooking! While the potatoes are cooking, season the asparagus.

2. Cook Asparagus

Add the asparagus to the pan and return to the oven to start the asparagus and continue cooking the potatoes. While the veggies are cooking, season your shrimp.

3. Add the Steak

Add the seasoned steak to the pan and broil for 5 to 6 minutes, depending on how you like your steak cooked.

4. Add the Shrimp

Add the shrimp to the pan and cook until they are firm and cooked through, potatoes are tender and fluffy, asparagus is tender, and steak is browned and cooked to your liking.

5. Serve

Serve the feast with lemon, butter, and parsley as desired.

How to Store (and Reheat) Sheet-Pan Surf and Turf

If you have any leftovers, here are a few tips for how to store and reheat them.

Refrigerator Storage

Store any leftover vegetables or proteins in an airtight food storage container in the refrigerator for 2 to 3 days. You can store all the components together or store them separately.

Reheating

To reheat, add the food to an oven- safe dish and cover with foil. Heat in a 250°F oven for 15 to 20 minutes or until hot.

Sheet-Pan Surf and Turf

  • Prep Time 25 min
  • Total 55 min
  • Ingredients 19
  • Servings 4
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Ingredients

Potatoes

  • 2 medium (about 8 oz each) russet potatoes, scrubbed, each sliced lengthwise into 8 equal wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder

Asparagus

  • 1 lb asparagus, trimmed
  • 1 tablespoon olive oil

Shrimp

  • 1 lb raw, peeled and deveined large shrimp (16 to 20 count), with tails on
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice, plus more for squeezing over cooked shrimp
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder

Steak

  • 1 beef T-bone steak, about 1 lb, at least 1-inch thick
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • Butter, if desired
  • Parsley, if desired

Instructions

  • Step 
    1

    Position top oven rack about 4 inches from broiler element and heat oven to 425°F. Spray an 18x13-inch rimmed sheet pan with cooking spray. Remove steak from the refrigerator, and let sit at room temperature while preparing the potatoes, asparagus, and shrimp.

  • Step 
    2

    In a shallow dish, mix together 3 tablespoons olive oil, 1 teaspoon garlic powder, paprika, 1 teaspoon salt, and onion powder. Roll each potato wedge in the olive oil mixture, and place on the pan so they lay flat on one side. Place sheet pan on the top rack of oven and roast for 15 minutes.

  • Step 
    3

    While potatoes are cooking, prepare the asparagus. Place asparagus in the same shallow dish, and drizzle with 1 tablespoon olive oil. Toss to coat.

  • Step 
    4

    When potatoes have cooked 15 minutes, remove from the oven and flip each wedge over, making room for the asparagus. Add asparagus to the pan and place back into the oven. Roast for 10 minutes.

  • Step 
    5

    While the asparagus and potatoes cook, prepare the shrimp. Add 2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder to the same shallow dish; stir to combine. Add shrimp and toss to coat.

  • Step 
    6

    After the potatoes and asparagus have cooked for 10 minutes, remove pan from the oven and adjust oven control to broil setting. Make space on the pan for the steak. When oven is ready, season steak on both sides with 1/2 teaspoon salt, pepper, and 1/8 teaspoon garlic powder. Place on pan and broil for 5 to 6 minutes, depending on how you like your steak.

  • Step 
    7

    Remove pan from the oven, turn steak over, and add shrimp to the pan. Arrange the shrimp flat around the steak as best as possible. Broil for 4 minutes, until shrimp are firm and opaque and both the shrimp and steak are at least 145°F in the center (use a food thermometer).

  • Step 
    8

    Serve with a squeeze of lemon on the shrimp, butter on the steak, and/or fresh parsley sprinkled on top if desired.

Nutrition

No nutrition information available for this recipe

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