Surf and Turf Steak Shrimp (Print-Friendly Version)
Steak and shrimp seared in garlic rosemary butter for an elegant dinner. Simple, flavorful, and perfect for two.
# What You’ll Need to Make This:
→ Meats and Seafood
01 -
2 filet mignon steaks (approximately 450 g total, each 4 cm thick)
02 -
340 g large shrimp, peeled, deveined, tail-on (21-25 count)
→ Seasonings
03 -
1 1/4 teaspoons fine sea salt, divided
04 -
3/4 teaspoon freshly ground black pepper, divided
→ Fats and Oils
05 -
8 g vegetable oil or other high-heat cooking oil
06 -
42 g unsalted butter
→ Aromatics and Herbs
07 -
2 garlic cloves, peeled and quartered
08 -
1 sprig fresh rosemary
# How to Prepare:
01 -
Pat dry the shrimp and steaks thoroughly. Immediately before cooking, season steaks with 1 teaspoon salt and 1/2 teaspoon black pepper. Season shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper to taste.
02 -
Heat a large cast-iron skillet over medium-high heat until just smoking. Add vegetable oil and swirl to coat evenly. Place steaks into the skillet and sear for 4 minutes on the first side. Flip and sear for 3–4 minutes on the second side. Using tongs, sear all edges for 30–60 seconds each to render fat. Remove steaks when internal temperature is about 10°C below desired doneness. Place steaks on a plate, tent with foil, and allow to rest.
03 -
Reduce skillet heat to medium. Add butter, garlic quarters, and rosemary sprig. Once butter is melted, add seasoned shrimp in a single layer. Sauté shrimp for about 1 minute per side until pink, opaque, and cooked through. Remove skillet from heat.
04 -
Return steaks to the skillet, coating both steak and shrimp in the aromatic pan sauce. Spoon remaining flavored butter over to serve.
# Extra Tips:
01 -
Remove steaks from the heat approximately 10°C before desired doneness; the temperature will continue to rise as they rest. For medium doneness, rest steaks at 52°C to achieve a final 57°C.
02 -
Searing steaks on their sides helps render the fat for an even crust and enhanced flavor.