There’s something quietly lavish about steak and calamari. It’s the kind of pairing that doesn’t need explanation. Just one bite of buttery seared beef next to a crisp golden ring of calamari and you’re already halfway to a celebration. In French kitchens, surf and turf isn’t a gimmick. It’s a balancing act: the earthiness of a good cut, the sea-kissed tenderness of squid, all pulled together with garlic, herbs, and a touch of cream if you’re lucky. This steak and calamari recipe is the home-cooked answer to that bistro dream, without the white tablecloths or the bill that makes you blink twice.
How to make steak and calamari with garlic cream sauce
This one’s for the nights you want big flavor and barely any fuss.
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Steak and calamari
- Total Time: 35 minutes
- Yield: 2 servings
Description
This steak and calamari recipe pairs tender seared beef with crispy golden calamari rings and a rich garlic herb cream sauce. A bold, bistro-style dinner that feels indulgent but comes together easily at home.
Ingredients
2 ribeye or sirloin steaks, about 1 inch thick
250g cleaned calamari rings
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
½ teaspoon black pepper
1 tablespoon lemon juice
½ cup all-purpose flour
Salt to taste
Chopped parsley for garnish
Oil for shallow frying
Instructions
- Pat steaks dry and season with salt and pepper. Let them come to room temperature while prepping the calamari.
- Toss calamari rings in lemon juice and a pinch of salt. Set aside for 5 minutes.
- Dredge calamari in flour and shake off excess.
- Heat oil in a pan and fry calamari for 1–2 minutes per side until golden. Drain on paper towels.
- Wipe pan clean. Heat olive oil and butter over medium-high heat.
- Sear steaks 3–4 minutes per side (for medium-rare), adding garlic during the last minute. Spoon butter over the top.
- Remove steaks and let rest while you prepare the cream sauce.
- In the same pan, add a splash of cream (optional), stir in remaining garlic, and simmer for 1 minute to thicken slightly.
- Plate steak, top with calamari, and drizzle with the garlic butter or cream sauce. Finish with parsley.
Notes
Pro oh là là tip: Let the calamari rest on a wire rack after frying to stay crispy, and don’t skip the garlic butter spoon-over. This makes the steak unforgettable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Mains & sides
- Cuisine: Fusion
Pro oh là là tips for steak and calamari that feel restaurant-fancy
Don’t be shy with the pan heat. Calamari needs quick courage; too long and it turns chewy. And that garlic butter? Let it brown just slightly as it hits the steak. That’s where the flavor blooms. If you want to take this even further, add a splash of dry white grape juice to the pan right before finishing the sauce.
Pair this recipe with something fresh and bright. A chilled fennel and citrus salad would cut right through the richness, or you could lean into the comfort with a ratatouille-inspired tomato bake or lemon pepper pasta for a cozy sidekick. Bread? Always. Something crusty to scoop up the sauce is practically required, like sourdough.
Store any leftovers separately: calamari prefers the oven (400°F for 5 minutes to re-crisp), while steak can be gently reheated in a covered pan with a splash of broth or water. The sauce will thicken overnight, so loosen it with a bit of warm cream or stock before serving again.
Steak and calamari FAQs
Can I make steak and calamari without deep frying?
Yes, you can shallow-fry the calamari in a skillet with just enough oil to coat the bottom. It still turns golden and crisp without needing a deep fryer. This method keeps steak and calamari simple, less greasy, and easier to manage at home.
What sauce goes well with steak and calamari?
Garlic cream sauce is ideal. It complements the richness of the steak and balances the salty crunch of calamari. You could also serve steak and calamari with lemon butter, herbed yogurt, or even a light aioli for a fresher, briny finish.
How do I keep calamari tender?
The key is fast, high-heat cooking. Fry or sear the calamari for no more than 2 minutes per side. Overcooking causes it to toughen. In steak and calamari dishes, always cook the squid last and serve immediately to preserve texture.
Can I make steak and calamari ahead of time?
You can prep it ahead, but store each component separately. Reheat steak in a skillet with a splash of broth, and crisp calamari in a 400°F oven for 5 minutes. Assembled too early, steak and calamari loses its texture contrast.
Is steak and calamari considered surf and turf?
Yes, it’s a fresh take on surf and turf. While shrimp and lobster are common, calamari offers a crispy, briny twist that contrasts beautifully with steak. Steak and calamari brings both land and sea to the plate in a unique way.
There’s a kind of quiet drama in serving steak and calamari on the same plate. The sizzle, the crisp, the garlic blooming in butter. It’s not just dinner. It’s a little promise that your kitchen can surprise you. No reservation needed, just an appetite and a little bit of bold.
Bon appétit!
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