Friends from church had reservations for that sleigh ride and weren’t able to attend so they were kind enough to offer their tickets to us and it was such a beautiful experience that we still remember. We were so impressed by that meal and it was the inspiration for this Surf and Turf recipe.
Ingredients for Steak and Shrimp
The key to making great surf and turf is all of the accumulated flavors from cooking the steak and shrimp in the same pan with flavored butter. The ingredients here are simple, but the flavors are memorable.
- Filet Mignon – steaks should be even thickness and about 1 1/2″ thick
- Shrimp – use large 21-25 count shrimp
- Salt and Pepper – we use fine sea salt and freshly ground black pepper and make sure to season just before you start cooking.
- Oil – use a vegertable oil, extra LIGHT olive oil or any high heat cooking oil.
- Unsalted Butter – I like to cut it into pieces so it melts quickly in the skillet. Swirl the pan as it melts so it doesn’t spatter.
- Garlic – use 2 large cloves, peeled and cut into quarters
- Rosemary – one sprig is sufficient to infuse the butter with rosemary flavor and aroma
Time Saving Tip: Buy shrimp that are peeled and deveined with the tail on. If buying frozen shrimp, be sure to fully thaw shrimp according to the package instructions.
How to Make Surf and Turf
- Prep Steaks and Shrimp – pat dry with paper towels and season with salt and black pepper.
- Heat the pan – place a heavy skillet or cast iron pan over medium/high heat and once it’s starting to smoke, swirl in 1/2 Tbsp oil.
- Sear steaks – sear steaks for 4 minutes on the first side, 3 minutes on the second side and then sear the edges for 30-60 seconds per edge. Remove from heat 10 degrees before your desired temp on a thermometer. Transfer to a plate and tent with foil. The temperature will rise as it rests.
- Flavored Butter – reduce skillet to medium heat and melt in 3 Tbsp butter with quartered garlic cloves and a rosemary sprig.
- Sautee shrimp – Add shrimp and sautee in a single layer for `1 minute, flip and cook another minute until opaque and pink then remove from heat.
- Return steaks to the pan along with any accumulated juices. Turn the steaks to coat and spoon more flavored butter over them. Serve and enjoy.
