The Perfect Surf & Turf Board
Create a New Year’s Eve spread that feels indulgent, celebratory, and unforgettable with this Surf & Turf Board. It is one of my favorite ways to set the tone for a special evening—elevated, abundant, and just dramatic enough to feel like a true occasion. In essence, it belongs to the same family as my caviar board and my smoked salmon charcuterie board — luxury served on a wooden plank instead of a plate. Pair it with this guide to the perfect New Year’s Eve tablescape for a complete, stunning celebration setup.
As someone who entertains often, I love taking classic dishes and presenting them in a way that feels interactive and unexpected. To illustrate, the same thinking gave me my fried goat cheese board and the hot chocolate bar my son requests every December. Surf and turf does not have to be reserved for a white-tablecloth steakhouse. Given that, I treat the rest of the night the same way — a mini fig and brie bites plate to start, a baked brie with balsamic caramelized onions beside it, and a peartini in hand before anyone sits down. With the right styling, it becomes the centerpiece of the gathering: luxurious, approachable, and guaranteed to spark conversation.
This board brings together the best of land and sea in a way that feels refined without being overwhelming. Whether you are hosting New Year’s Eve, planning a holiday dinner party, or creating an intimate date night at home, this is how I build a surf and turf board that feels intentional, composed, and effortlessly elegant. For the perfect celebratory drink to pour alongside, this guide to the perfect champagne bar sets the tone, and a holiday mimosa bar makes a festive drink station. What’s more, the morning after has its own menu — holiday mimosa recipes, a spinach and bacon quiche, and a bowl of white sausage tortellini soup for whoever stayed over.
Let’s be honest- Surf & Turf doesn’t always have to be reserved for a fancy night out, a dinner date or any special occasion- it can be for just about anything! This NYE take your typical Surf & Turf and turn it into the perfect Surf & Turf board that everyone will rave about for many New Year’s Eve to come. You all know I love my boards — from a mini cheesecake board for dessert to this one — and this one does NOT disappoint. It is super simple to create and assemble and all you need are the regular ingredients you would use for a charcuterie board and then add the Surf and the Turf. Here are some ingredients to help you get started below:
Surf & Turf Board Ingredients (With Purpose & Flavor Notes)
STEAK //
Use your favorite steak or whatever steak is budget friendly to feed your party! For this board I like to use either Ribeye (it is great for a steak flavor as it has great marbling and flavor) or a Sirloin Streak (which is great because it is naturally lean)- but you can easily use a Filet Mignon, Tomahawk, T-Bone or New York Strip – the best part is that it is your choice.
SEAFOOD //
Use your favorite seafood to feed your party. I love to use a mix of seafood for more than 6 people. A few favorites are scallops and jumbo shrimp. You can get super fancy and use Lobster Tails or even King Crab Legs as well.
CHEESE //
Cheese for me is important, and quality is key. When selecting cheese for this type of board – I tend to use at least 2-3 cheeses with various texture and flavor profiles.
CONDIMENTS //
No charcuterie board is complete without condiments. For the perfect Surf & Turf Board we choose to use an array of condiments from chimicurru sauce and horseradish cream sauce for the steak, cocktail sauce and garlic aioli for the seafood or steak. You can always add things like stone ground mustard, olive tapenade, pesto sauce and more to your board.
BREAD & CRACKERS //
For this bard I chose to add some toasted baguettes so people can make perfect little bites. However, you can always use multigrain crackers, breadsticks or even pita chips to your board.
VEGETABLES //
When it comes to vegetables you dont need a ton of veggies. I like to keep it simple and add things like olives, marinated pickles, or go super grilled like this board I did asparagus spears – but you can also add things like roasted brussels sprouts, artichokes or even roasted red peppers.
Tips for a Surf & Turf Board
- Consider the aesthetics of color and texture when arranging items on the board.
- Use small cheese knives and seafood forks for easy serving.
- Tailor the board to your preferences and the preferences of your guests.
- Experiment with different flavor combinations for a well-rounded experience.
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Everything I Love for this recipe
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Seafood Tools Set (32-Piece)
Everything you need for shellfish, in one place.This all-in-one seafood tools set includes crackers, scissors, oyster knives, shrimp deveiners, and small sauce cups.
Shrimp Deveiner & Peeler Tool
EA hosting time-saver I always keep on hand.This tool cleans and deveins shrimp in one quick motion, making prep fast and effortless.
Extra-Large Bamboo Cutting & Serving Board
The foundation of the entire board.I use an oversized bamboo board to prep meats and seafood and then serve everything beautifully in one place.
Cast Iron Skillet
For restaurant-quality steak at home.
Cheese Knife Set
Cuts every cheese on the board into neat, even pieces.
Chef’s Knife
Slices the steak thin against the grain for tender, easy-to-grab bites.
Bread Knife
Slices the baguette and crusty breads cleanly without crushing them.
Lemon Squeezer
Squeezes fresh lemon over the seafood with no seeds.
Glass Prep Bowls
Small glass bowls keep the cocktail sauce, butter and condiments tidy.
Pepper Grinder
A fresh crack of black pepper finishes the steak beautifully.
Flaky Sea Salt
A pinch of flaky salt over the sliced steak makes every bite pop.
Serving Platters
Extra platters for overflow seafood and steak when the board fills up.
When I’m putting together a Surf & Turf board, I rely on a few go-to kitchen and serving pieces that make prep easier and elevate the final presentation. These are the exact tools I use to prep, cook, and serve everything beautifully.
How To Make a Surf & Turf Board
1
Prepare The Steak
Season the steak pieces with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook the steak to your desired level of doneness, about 2–3 minutes per side for medium-rare. Let it rest, then slice into bite-sized pieces.
2
Prepare The Seafood
Season the shrimp and scallops with salt and pepper.
In a separate skillet, heat olive oil over medium heat.
Cook the shrimp for 2–3 minutes per side until pink and opaque.
Sear the scallops for about 2 minutes per side until they have a golden crust.
Set aside on a plate and squeeze some lemon juice over them.
3
Assemble The Board
On a large serving board, arrange the cooked steak and shrimp.
Add different types of cheeses around the board.
Place the grilled vegetables in sections on the board.
Add slices of baguette or a selection of crackers.
The Perfect Surf & Turf Board
Ingredients
For The Turf
- 1 lb Ribeye or Sirloin Steak
- 1 tbsp Olive Oil
- Salt and Pepper add to taste
For The Surf
- 1 lb Large Shrimp peeled and deveined
- 1 lb Fresh Scallops
- 1 tbsp Olive Oil
- Salt and Pepper add to taste
- 2 Lemon Cut into wedges / used for serving
Additional Items For The Board
- 1 Brie Cheese
- 1 Gouda Cheese
- Sliced and Toasts Baguettes or Crackers
- Fresh Asparagus
- Olives
- Pickles
For The Sauces
- Cocktail Sauce
- Garlic Aioli
- Horseradish Cream
- Chimichurri
Instructions
Prepare The Steak
- Season the steak with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook the steak to your desired level of doneness, about 2-3 minutes per side for medium-rare. Let it rest, then slice into bite-sized pieces.
- While the steak rests, toss the asparagus with a little olive oil, salt and pepper and grill until tender and lightly charred.
Prepare The Seafood
- Season the shrimp and scallops with salt and pepper.
- In a separate skillet, heat olive oil over medium heat.
- Cook the shrimp for 2-3 minutes per side until pink and opaque.
- Sear the scallops for about 2 minutes per side until they have a golden crust.
- Set aside on a plate and squeeze some lemon juice over them.
Assemble The Board
- On a large serving board, arrange the cooked steak, shrimp and scallops
- Add different types of cheeses around the board.
- Place the grilled vegetables in sections on the board.
- Add slices of baguette or a selection of crackers.
- Fill small bowls with olives, pickles, and various sauces, and place them on the board.
- Garnish, Serve and ENJOY!
KEEP HOSTING
Make it a celebration to remember — a savory steak bite, a sparkling punch to toast with, and a guide to setting up the perfect champagne bar.
Steak Crostini with Horseradish Spread
Tender steak and zippy horseradish on toasted bread — an elegant, crowd-pleasing bite for any surf and turf spread.
Get the Recipe →
Champagne Brunch Punch
Bubbly, bright, and made to toast the moment — the perfect sparkling sip for a New Year’s celebration.
Pour a Glass →
How to Create the Perfect Champagne Bar
Set up a self-serve bubbly station your guests will love with these simple, stylish tips.
Keep Reading →
Surf & Turf Board Variations
Luxury Version
Add lobster tails, king crab, filet mignon, and champagne butter.
Budget-Friendly Version
Use sirloin, shrimp, smoked salmon, and two quality cheeses.
Date Night Board
Smaller board with filet mignon, scallops, brie, and a single bold sauce.
Summer Grilled Version
Grilled steak, grilled shrimp skewers, charred vegetables, herb butter.
When I Love Serving a Surf & Turf Board
New Year’s Eve
Given that everything can be cooked ahead, this board lets me ring in the new year with guests instead of standing at the stove.
Date Night at Home
A smaller board for two with a good bottle of red feels just as special as a steakhouse dinner.
Anniversary Dinners
It turns a quiet celebration at home into something indulgent and memorable.
Game Day
Not only does it feed a hungry crowd, but it also makes game day feel like a real occasion.
Holiday Open House
Guests graze at their own pace, so I can greet everyone at the door while the board does the work.
Father’s Day
Steak, shrimp and good cheese make this the easiest way to celebrate the dads in my life.
What to Serve With a Surf & Turf Board
For the perfect surf & turf board it honestly depends on what your guest all love. You can do a variety of pairings – but here are a few other ideas to put together a Surf & Turf board:
Surf (Seafood)
- Smoked Salmon
- Shrimp (we used here on this board)
- Crab Legs or Crab Dip
- Ceviche with diced fish
- Oysters on the half shell
Turf (The Meats)
- Sliced Roast Beef
- Sliced Prime Rib
- Sliced Steak (we used Ribeye Steak for this recipe)
- Salami or Chorizo
- Prosciutto or other cured meats
- Pate or Terrine
Cheeses
- Creamy brie or camembert
- Sharp cheddar
- Gouda (we used Gouda on this board)
- Baked Brie Cheese (we used Brie on this board)
- Blue cheese
- Smoked cheese
Accompaniments
- Assorted crackers and/or breadsticks
- Toasted Baguette Slices
- Grapes or figs
- Nuts (almonds, walnuts)
- Olives (green and black varieties)
- Dijon mustard or honey mustard
Garnishes
- Fresh herbs (such as dill or parsley)
- Lemon wedges
- Capers
- Pickles or pickled vegetables
Dips & Sauces
- Aioli or garlic mayo
- Horseradish sauce
- Cocktail sauce
- Chimicurri sauce
- Any other sauces you might like
What Wine to Pair with This Perfect Surf & Turf Board?
For this board I like to pair accordingly. I love pairing a great white wine like the J.Lohr Arroyo Vista Chardonnay. Not only is this wine absolutely delicious with its rich palate texture it equally balance with flavors of pear, lemon and a sweet oak finish which work perfectly when paired with a bit of Surf & Turf. You can also use a red wine like J.Lohr Hilltop Cabernet Sauvignon 2021, not only is this amazing wine and winner of many awards- it juicy blackberry and blueberry aromas are enhanced with a bit of spiced tea, herbs de Provence and crushed violet. Its the perfect wine to take to a holiday nighttime gathering as it goes amazing with tons of favors from ribeye to roasted potatoes and more. Whichever wine you choose to pair with your Surf & Turf Board – you will be delighted to know just about any of them go with this board.
Surf & Turf Board Storage
Cook Ahead
Cook the steak and seafood a few hours ahead, refrigerate them, and let them sit out for about 20 minutes before building the board.
Leftovers
Refrigerate leftovers within 2 hours in airtight containers. Enjoy seafood within 1 to 2 days and steak within 3 to 4 days.
Cheese
Wrap leftover cheese in parchment or wax paper and refrigerate it for up to a week.
Reheating
Warm sliced steak gently in a low oven or skillet so it does not overcook. Serve leftover shrimp cold.
Surf & Turf Board FAQs
Can I prepare this board ahead of time?
Yes. Cook steak and seafood a few hours in advance and refrigerate. Assemble just before guests arrive.
How much should I make per person?
Plan for:
- 4–6 oz steak per person
- 3–4 shrimp or 2 scallops per person
- 1–2 oz cheese per person
Can I serve everything cold?
You can, but I prefer slightly warm steak for best texture.
What’s the best board size?
Use the largest board you have. Overcrowding makes it look messy instead of abundant.
Can I make this for two?
Absolutely. A smaller version feels incredibly romantic and special.
If you loved this Perfect Surf & Turf Board, take your entertaining game to the next level with our Smoked Salmon Charcuterie Board!
If you’re loving this elegant spread, you absolutely have to see our Perfect Caviar Board next! Featuring luxurious caviar, delicate accompaniments, and all the classic pairings for a refined presentation.
Final Thoughts
This Surf & Turf Board is one of my favorite ways to make a gathering feel luxurious without feeling overly formal. It’s abundant. It’s interactive. It’s celebratory. If you love steak-forward entertaining, this classic steak frites recipe is another elegant option for a special occasion dinner. And for a stunning passed appetizer to start the evening, these mini beef wellingtons with creamy horseradish sauce are always a showstopper.
And most importantly—it creates a moment.
If you make this for New Year’s Eve or your next dinner party, I’d love to know—what seafood and steak combination did you choose?
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
