Indulge in the classic combination of land and sea with this Ultimate Surf and Turf Recipe featuring Garlic Butter Steak. Perfectly seared steak and succulent seafood unite in a dish that’s both luxurious and comforting. With a rich garlic butter sauce to tie it all together, this recipe promises a delightful dining experience.
Steps
- Begin by patting dry the shrimp and steaks with paper towels. Just before cooking, season the steaks with salt and pepper, and do the same for the shrimp.
- Preheat a large cast-iron skillet over medium-high heat until it begins to smoke slightly. Add oil to the skillet, swirling to coat the bottom evenly.
- Place the steaks in the skillet and sear for 4 minutes on the first side. Flip the steaks and sear for an additional 3-4 minutes, then sear the edges for 30-60 seconds per side. Remove the steaks from the skillet when they are about 10 degrees below your desired doneness and let them rest under foil.
- Lower the heat to medium and add butter, quartered garlic cloves, and a sprig of rosemary to the skillet. Let these infuse the butter with flavor.
- Add the shrimp to the skillet in a single layer. Sauté for about 1 minute on each side until they turn pink and opaque, then remove the skillet from the heat.
- Return the rested steaks to the skillet, turning them to coat in the flavored butter. Spoon additional butter over both the steak and shrimp, then serve with extra pan sauce drizzled over the top.
Ingredients
- 1 lb filet mignon, two steaks, each 1 1/2” thick
- 12 oz large shrimp, peeled, deveined, tail-on (21-25 count)
- 1 1/4 tsp fine sea salt, divided, or to taste
- 3/4 tsp black pepper, divided, or to taste
- 1/2 Tbsp vegetable oil, or any high heat cooking oil
- 3 Tbsp unsalted butter
- 2 garlic cloves, peeled and quartered
- 1 sprig fresh rosemary
Nutritional Values
Calories: 1760 kcal | Carbs: 6g | Protein: 130g | Fat: 132g | Saturated Fat: 56g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 50g | Trans Fat: 2g | Cholesterol: 806mg | Sodium: 5060mg | Potassium: 1822mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 2mg | Calcium: 244mg | Iron: 12mg
FAQ
- What exactly is Surf and Turf?
- Surf and Turf is a dish that combines seafood, such as shrimp, lobster, or scallops, with red meat, typically a high-quality steak like filet mignon. If filet mignon is unavailable, New York Steak, Ribeye, or Top Sirloin are excellent alternatives that ensure tender results.
- Can I prepare Surf and Turf using a grill?
- Yes, you can grill Surf and Turf. Simply place a cast iron skillet on the grill over medium/high heat. Using a skillet is recommended to capture the flavorful pan juices and butter.
- Are there alternative steaks I can use instead of filet mignon?
- Certainly, you can substitute filet mignon with your preferred steak and cook it to your desired level of doneness. Opt for a high-quality steak with good marbling for a tender outcome, ideally about 1 1/2 inches thick to ensure it cooks evenly on the skillet.
- What are the best side dishes to serve with Surf and Turf?
- Surf and Turf pairs well with simple sides like boiled potatoes, roasted carrots, baked asparagus, creamy mashed potatoes, or a classic Caesar salad.
- How should I season the steak and shrimp for the best results?
- It is best to season the steak and shrimp just before cooking to prevent drawing moisture out. Use fine sea salt and freshly ground black pepper to enhance the natural flavors.
Tips
- Opt for Pre-prepared Shrimp: Save time by purchasing shrimp that are already peeled and deveined, but still have the tail on. If you choose frozen shrimp, ensure they are fully thawed as per the package instructions before cooking.
- Timing Your Seasoning: It’s crucial to season your steak and shrimp right before you start cooking. Adding salt too early can draw moisture out, which may affect the texture of both the steak and shrimp.
- Perfect Pan Temperature: Before adding oil, make sure your skillet is hot enough to almost start smoking. This ensures a good sear on the steak, locking in juices and flavor.
- Utilize a Meat Thermometer: To achieve your desired steak doneness, remove the steak from the heat when it is about 10 degrees below your target temperature. This allows for carryover cooking as the steak rests, bringing it to the perfect temperature.
Equipment
- Heavy Skillet or Cast Iron Pan – Essential for searing the steak and cooking the shrimp.
- Meat Thermometer – Important for ensuring the steak reaches your desired doneness.
- Tongs – Useful for turning the steaks and handling the shrimp.
- Garlic Press or Peeler – If you prefer not to cut garlic by hand.
- Kitchen Foil – For tenting the steak while it rests.
