Surf and Turf Steak Shrimp

Surf and Turf is the ultimate date night dinner in my house tender filet mignon and succulent shrimp cooked in the same pan with garlic rosemary butter so every bite feels ultra special. It is fast enough for a weeknight but decadent enough for celebrations

My first try was a Valentine’s Day when I wanted to impress and now my husband always requests it for birthdays and anniversaries because he loves how rich and buttery it tastes every single time

Ingredients

• Filet mignon steaks: Choose cuts that are bright red with even marbling for tenderness
• Large shrimp: Go for fresh or high quality frozen shrimp look for size 21 to 25 per pound and make sure they are peeled and deveined
• Fine sea salt: Enhances every flavor so use the best you have
• Black pepper: Freshly cracked gives the steak its signature bite
• Vegetable oil: Pick a high heat oil to get a great sear without burning
• Unsalted butter: Key for the buttery sauce and helps control the salt level
• Garlic: Fresh cloves make all the difference try to pick plump unblemished bulbs
• Fresh rosemary: Look for fragrant pliable sprigs that are not dry

Step-by-Step Instructions

Prep the Protein:

Pat the shrimp and steaks completely dry with a paper towel This helps you get a gorgeous sear Steaks get a good seasoning with salt and black pepper and the shrimp gets its own sprinkle too

Heat the Skillet:

Set a cast iron skillet over medium high heat Once you see just a hint of smoke swirl in the oil to coat every part of the pan

Sear the Steaks:

Set the steaks in gently Sear on the first side for four minutes then flip and cook another three to four minutes Side searing by holding each steak with tongs on its edge renders the fat and makes a beautiful crust Check with a thermometer and pull them off about ten degrees below your final doneness

Rest the Steaks:

Move steaks to a plate and tent loosely with foil Letting them rest makes them juicy and lets the temp come up to perfection

Make the Butter Sauce:

Reduce the heat and add butter garlic and rosemary right into the still sizzling pan Let it bubble and infuse those aromatics

Cook the Shrimp:

Lay shrimp in a single layer so they cook evenly Sauté about one minute per side just until pink and firm then scoop them out quick so they do not overcook

Coat and Serve:

Nestle the steaks and shrimp back into the pan Spoon that garlicky rosemary butter all over for gloss and pure flavor Serve hot with extra sauce from the pan

Pin

I always look forward to adding fresh rosemary from my garden Snipping that sprig right before cooking fills my kitchen with the best aroma My little one thinks the shrimp look fancy so he loves using the shell to scoop up extra sauce

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to two days Reheat gently in a skillet over low heat with a splash of extra butter or water to keep steak and shrimp from drying out

Ingredient Substitutions

If filet mignon is unavailable tenderloin or sirloin makes a good swap For a cheaper cut just marinate first to keep it tender You can substitute peeled lobster tails for shrimp or try a different herb like thyme if rosemary is not your favorite

Serving Suggestions

Classic sides include creamy mashed potatoes and roasted asparagus You can also serve with a simple salad and French bread to soak up that pan sauce My family loves it with garlic green beans for something fresh and crisp

Recipe FAQs

→ What cut of steak works best for surf and turf?

Filet mignon offers tenderness and rich flavor, but ribeye or New York strip also pair deliciously with shrimp.

→ How do I achieve a perfect sear on the steak?

Thoroughly pat steaks dry, season just before cooking, and use a hot cast-iron skillet with high heat oil for a crisp crust.

→ When should I add the shrimp to the pan?

Cook the shrimp after the steak is done and removed, sautéing them in the infused butter for about a minute per side.

→ How do I know when the shrimp is cooked?

Shrimp are ready when they turn pink and opaque, and the flesh forms a loose 'C' shape, usually after one minute per side.

→ What sides complement surf and turf?

Steamed vegetables, creamy mashed potatoes, or a fresh green salad pair beautifully with this steak and shrimp entrée.

→ Why tent the steak with foil after searing?

Tenting helps the steak rest, ensuring juices redistribute for optimal tenderness before serving with shrimp and sauce.