Surf and Turf (Steak and Shrimp in Creamy Garlic Sauce)
Ingredients:
For the Steak:
2 ribeye, sirloin, or filet mignon steaks
2 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp unsalted butter
1 sprig fresh rosemary or thyme (optional)
For the Shrimp:
12 large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and black pepper, to taste
Juice of 1/2 lemon
For the Creamy Garlic Sauce:
2 tbsp unsalted butter
3 garlic cloves, minced
1/2 cup chicken or beef broth
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1/2 tsp Dijon mustard (optional)
Salt and black pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Prepare the Steak:
Pat the steaks dry and season generously with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat.
Sear the steaks for 3–4 minutes per side for medium-rare (adjust timing for desired doneness). Use a meat thermometer for accuracy:
Rare: 125°F (52°C)
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
During the last minute of cooking, add butter and rosemary or thyme to the skillet, and baste the steaks with the melted butter.
Remove the steaks from the skillet and let them rest, tented with foil.
Cook the Shrimp:
In the same skillet, add olive oil over medium heat.
Season the shrimp with smoked paprika, salt, and black pepper.
Sear the shrimp for 2–3 minutes per side, or until pink and opaque.
Squeeze lemon juice over the shrimp and set aside.
Make the Creamy Garlic Sauce:
In the same skillet, melt the butter over medium heat.
Add the garlic and sauté for 1 minute until fragrant.
Stir in the broth, scraping up any browned bits, and simmer for 2 minutes.
Add the heavy cream, Parmesan cheese, and Dijon mustard (if using). Stir and let the sauce simmer for 2–3 minutes until slightly thickened.
Season with salt and black pepper to taste.
Assemble and Serve:
Plate the steak and shrimp together.
Spoon the creamy garlic sauce over the shrimp and drizzle some over the steak if desired.
Garnish