Back
0 from 0 votes

Surf & Turf

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
30 mins
Course: Main Course
Cuisine: American

Ingredients

  • 2 lbs premium steak New York Strip, Bone in Ribeye, Filet Mignon
  • 1/2 lb jumbo shrimp peeled and deveined
  • 4 tbsps butter salted
  • 1 tbsps oil avocado or high heat oil is better
  • 1 tbsp salt
  • 1 tsp pepper
  • 5 cloves of garlic
  • 2 sprig of rosemary
Compound Butter
  • 1 tbsp fresh Rosemary chopped fine
  • 1 tbsp fresh parsley chopped fine
  • 1 tbsp thyme chopped fine
  • 1 stick butter softened
  • 1 tbsp paprika
  • 1 tsp Cajun Seasoning
  • 1 tsp Adobo
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Allow steaks to rest at room temperature for 20 minutes. While steaks are resting, make your cajun compound butter.
  2. Season steak with salt and pepper. Let it rest.
  3. Add 2 tbsp of compound butter to a piping hot pan, preferably a cast iron skillet.
  4. Sear Steak for 2 minutes, and flip. Your steak should be be beautifully seared.
  5. Add additional 2 tbsp of compound butter, garlic and rosemary, and bask the excess butter over the steak with a spoon. Keep basking continously for 3-5 minutes.
  6. *optional step* Remove from pan and finish cooking in the oven at 375 degrees until the level of doneness required. If you prefer a rarer steak, let your steak rests while you cook your shrimp.
  7. In the same pan that you cooked the steak, add 2 tbsp of butter and melt
  8. Pat your shrimp dry and season with salt, pepper, paprika and cajun seasoning
  9. Add shrimp to the pan, and saute for 3-4 minutes or until shrimp is fully cooked
  10. Pour shrimp on top of cooked steak, allowing excess juices to top your plate.