Surf And Turf Recipe

Surf and Turf with Garlic Herb Butter

This recipe features classic surf and turf with a flavorful garlic herb butter that complements both the steak and the shrimp.

Ingredients:

• For the Steak:
  • 2 (8-ounce) ribeye steaks or filets mignon
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
• For the Shrimp:
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
• For the Garlic Herb Butter:
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon lemon zest

Cooking Guide:

1. Prepare the Steak: Pat the steaks dry with paper towels and season generously with salt and pepper.
2. Cook the Steak: Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering hot. Sear the steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Transfer the steaks to a plate and tent with foil to rest.
3. Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, paprika, garlic powder, thyme, salt, and pepper.
4. Cook the Shrimp: In the same skillet used for the steak (discard any excess grease), heat another tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
5. Make the Garlic Herb Butter: While the shrimp cooks, combine softened butter, garlic, parsley, chives, and lemon zest in a small bowl. Mix well to combine.
6. Assemble and Serve: To serve, place a steak on each plate. Top with shrimp and spoon some garlic herb butter over both.

Tips:

• Steak Selection: Ribeye steaks are a classic choice for surf and turf, but you can also use filet mignon, New York strip, or your favorite cut.
• Doneness: Use a meat thermometer to ensure the steak reaches your desired internal temperature: 145°F for medium-rare, 160°F for medium.
• Shrimp Size: For larger shrimp, cook for an additional minute per side.
• Herb Substitutions: If you don’t have fresh parsley or chives, you can use 1 teaspoon of dried parsley or chives instead.
• Garlic Butter Variations: Feel free to experiment with different herbs in the garlic butter, such as rosemary, thyme, or tarragon.