Yesterday was my fianceé’s birthday and I’ve always wanted to make him a surf and turf dinner. As this year was our first time moving out together, I finally got the chance!

Steak:

He mentioned a porterhouse cut, but Whole Foods was sold out of it for a while. And so this ribeye bone-in cut was recommended to me. It was about 1-inch thick, so 6min per side including 1min of searing on high heat. Using butter, rosemary, salt, pepper, and some caramelized onions.

Scallops:

Since he wanted butter with the steak, I seared the scallops in garlic oil instead. Garnished with a wedge of lemon.

Orzo:

This has been a recent favorite. I used the Goya sazon packet to season, added some tomatoes, and spinach/spring mix.

Brussel sprouts:

He requested this veggie side. Roasted in avocado oil, salt, pepper, oregano, and tumeric. Sprinked with panko breadcrumbs.

I’m so happy that everything turned out delicious. Especially since I rarely cook meat, I was a bit worried that it would either be overcooked or undercooked. It was perfect though and he loved the scallops so much 🙂