Romantic Surf Turf Steak Shrimp (Printable)
Seared steak and garlic butter shrimp combine for a rich, elegant dinner.
# What You'll Need:
→ Steak
01 - 2 (6 oz) filet mignon or ribeye steaks
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 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 - 1/2 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 bring to room temperature. Pat dry thoroughly and season both sides generously with salt and pepper.
02 - Heat 1 tablespoon 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 tablespoons butter, smashed garlic cloves, and herb sprigs to the pan. Tilt pan and spoon melted butter over steaks continuously for 1-2 minutes for medium-rare doneness. Remove steaks, tent loosely with foil, and let rest for 5 minutes.
04 - In a separate pan, heat 1 tablespoon olive oil over medium heat. Add shrimp and cook for 1 minute per side until pink and just opaque.
05 - Add 2 tablespoons butter, minced garlic, parsley, lemon juice, smoked paprika, salt, and pepper to the shrimp. Toss for 1-2 minutes until fragrant and well-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 serve alongside garlic butter shrimp. Drizzle with any remaining pan juices. Serve with roasted asparagus.
# Expert Advice:
01 -
- The way garlic butter ties everything together feels like something you would order at a steakhouse but better because you control the timing
- Its surprisingly forgiving, the shrimp cook in minutes and the steaks tell you when they are done through touch and smell
02 -
- Cold steaks resist proper searing and cook unevenly, the 30 minute rest period is not optional
- Do not crowd the shrimp pan or they will steam instead of sear, cook them in batches if necessary
03 -
- A splash of red wine in the steak pan while basting adds depth, but add it after the butter so the alcohol does not flame up
- Keep the butter moving in the shrimp pan, it can separate if it sits too long over direct heat