Surf and Turf Steak Shrimp (Print Version)
A luxurious dish featuring seared steak and garlicky butter shrimp for special occasions.
# What You'll Need:
→ Steak
01 - 2 filet mignon or ribeye steaks (6 oz each)
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 2 tbsp unsalted butter
06 - 2 cloves garlic, smashed
07 - 2 sprigs fresh thyme or rosemary
→ Shrimp
08 - 8 large shrimp, peeled and deveined
09 - 1 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh parsley, chopped
13 - ½ lemon, juiced
14 - Pinch of smoked paprika
15 - Salt and pepper to taste
→ Accompaniments
16 - 1 small bunch asparagus, trimmed
17 - 1 tbsp olive oil
18 - Salt and pepper to taste
# How-To Steps:
01 - Remove steaks from the refrigerator 30 minutes before cooking to reach room temperature. Pat steaks dry thoroughly and season both sides generously with salt and pepper.
02 - Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks and sear for 2-3 minutes per side until a deep golden crust forms.
03 - Add 2 tbsp butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the skillet and continuously baste the steaks with the foaming butter for 1-2 minutes to achieve medium-rare doneness. Remove steaks, tent loosely with foil, and rest.
04 - In a separate pan, heat 1 tbsp olive oil over medium heat. Add shrimp and cook for 1 minute per side until they turn pink and opaque.
05 - Add 2 tbsp butter, minced garlic, parsley, lemon juice, smoked paprika, salt, and pepper to the shrimp pan. Toss for 1-2 minutes until fragrant and fully coated. Remove from heat immediately.
06 - Toss asparagus with olive oil, salt, and pepper. Grill or roast at 425°F for 10 minutes until tender-crisp and lightly charred.
07 - Arrange rested steaks on plates, top or arrange shrimp alongside. Spoon remaining pan juices over both. Serve with roasted asparagus.
# Expert Tips:
01 -
- Restaurant quality luxury without the markup or awkward small talk with servers
- The garlic butter sauce works double duty on both steak and shrimp, meaning less cleanup and more flavor
02 -
- Cold steaks resist searing and will cook unevenly no matter how good your technique is
- Don't crowd the shrimp pan or they'll steam instead of getting that nice color
03 -
- Invest in a good instant read thermometer, it takes all the guesswork out of steak doneness
- Dry your steaks thoroughly before seasoning, water creates steam and kills your crust