There’s something undeniably magical about the marriage of steak and shrimp—a culinary love story where the bold, beefy richness of a perfectly seared steak dances with the sweet, briny whispers of succulent shrimp. This isn’t just dinner; it’s an experience, a celebration on a plate. Whether you’re marking a special occasion or simply treating yourself to a Tuesday night masterpiece, this surf and turf combo delivers luxury without the white-tablecloth pretension.
Why This Recipe Works
- Texture Play: The crisp crust of a seared steak meets the tender snap of shrimp—a contrast that keeps every bite exciting.
- Flavor Harmony: Garlic butter isn’t just a sauce; it’s the conductor of this orchestra, tying the earthy depth of beef to the oceanic sweetness of shrimp.
- Timing Trick: Cook the shrimp while the steak rests—efficiency meets elegance.
Essential Ingredients & Tools
Ingredients for the Steak
- 2 (8–10 oz) ribeyes or filets: Ribeyes bring marbled richness; filets offer buttery tenderness. Your call. (NY strip works too.)
- 1 tbsp kosher salt: Skip the table salt—kosher clings better and seasons evenly.
- 1 tsp black pepper: Freshly cracked for depth.
- 2 tbsp olive oil: A high-smoke-point workhorse for that golden crust. (Avocado oil is a good substitute.)
Ingredients for the Shrimp
- 12 jumbo shrimp (16/20 count), peeled & deveined: Size matters here—you want meaty, satisfying bites.
- 3 tbsp unsalted butter: Use unsalted to control seasoning. (Clarified butter prevents burning.)
- 3 garlic cloves, minced: The aromatic backbone.
- 1 tsp paprika: Smoky depth. (Smoked paprika for bolder flavor.)
- 1 tbsp lemon juice: A bright finish. (Lime juice works in a pinch.)
Ingredients for the Garlic Butter Sauce
- 4 tbsp unsalted butter: More butter, more garlic—because why stop now? (European-style butter for creaminess.)
- 2 garlic cloves, minced: Reinforces savory notes.
- 1 tbsp chopped parsley: A pop of color and freshness to cut through the richness. (Chives or thyme as alternatives.)
Tools You’ll Need
- Cast-iron skillet: The undisputed champ of searing. (A heavy stainless steel pan works too.)
- Tongs: For flipping without piercing (juices stay where they belong).
- Instant-read thermometer: Takes the guesswork out of doneness. (130°F for medium-rare steak.)
- Basting spoon: For spooning garlic butter like a pro.
How to Make Steak and Shrimp Surf & Turf
- Prep the Steak
Pat those steaks dry—moisture is the enemy of a good sear. Season generously with 1 tbsp kosher salt and 1 tsp black pepper, then let them lounge at room temperature for 30 minutes. This isn’t laziness; it’s science. Room-temp meat cooks evenly.
- Sear Like a Pro
Heat your skillet until it’s angry hot. Add 2 tbsp olive oil—it should shimmer like a mirage. Lay the steaks down with confidence. That sizzle? That’s the sound of flavor being born. Sear for 3–4 minutes per side for medium-rare, flipping just once. Resist the urge to poke and prod. Let the Maillard reaction do its thing. For thicker cuts, sear the edges briefly by holding them against the pan with tongs. Transfer the steaks to a plate and tent loosely with foil—resting allows juices to redistribute, ensuring a moist bite.
- Shrimp Time
While the steak rests (yes, resting is non-negotiable—those juices need to redistribute), turn the heat down to medium and melt 3 tbsp unsalted butter in the same skillet. Toss in 3 garlic cloves, minced and 1 tsp paprika, letting them perfume the air for 30 seconds. Add the 12 jumbo shrimp in a single layer—no overcrowding, or they’ll steam instead of sear. Two minutes per side, just until they blush pink. Undercook slightly—they’ll continue cooking off-heat.
- The Grand Finale
Off the heat, hit the shrimp with 1 tbsp lemon juice and 1 tbsp chopped parsley. Spoon that garlic butter over everything like it’s liquid gold. Taste and adjust seasoning with a pinch of salt if needed.
- Serve with Flair
Slice the steak against the grain—this isn’t just for show; it makes each bite tender. Plate it all up, drizzle with extra butter, and maybe throw on a lemon wedge for good measure.
Chef’s Wisdom
Reverse Searing for Steak Nerds
For steak that’s edge-to-edge perfection, try the reverse sear: Slow-roast in a 275°F oven until it hits 115°F internally, then sear it hard in a smoking-hot skillet. The result? A crust that crackles and an interior that’s uniformly rosy.
Shrimp Don’t Overcook Themselves
Shrimp go from perfect to rubber in seconds. Pull them off the heat just as they turn opaque—they’ll keep cooking from residual heat. And for the love of all things good, pat them dry before they hit the pan.
Butter Matters
If your garlic butter tastes bitter, your heat was too high. Melt butter gently, and consider straining out the milk solids for a cleaner flavor. Or, go full French and make a beurre noisette—browned butter with nutty depth.
Perfect Pairings
Complementary Dishes
- Creamy Garlic Mashed Potatoes: The velvety texture contrasts the steak’s crust, while garlic echoes the shrimp’s sauce. Fold in roasted garlic for extra depth.
- Charred Asparagus: Its slight bitterness balances the dish’s richness. Toss with lemon zest post-grilling for brightness.
Drinks
- Cabernet Sauvignon: The tannins cut through the steak’s fat, while dark fruit notes complement the sear. Chill slightly (60°F) to soften alcohol heat.
- Chardonnay: A buttery, oak-aged version mirrors the shrimp’s richness. Serve at 50°F to highlight its acidity.
Something Sweet
- Dark Chocolate Mousse: A bittersweet finish cleanses the palate. Top with sea salt to echo the steak’s seasoning.
- Lemon Sorbet: Its tartness resets the taste buds after the meal’s richness. Serve in chilled glasses for contrast.
Storage & Freshness Guide
Store steak and shrimp separately in the fridge for up to 2 days. Reheat gently in a skillet—no microwaves, unless you enjoy the texture of shoe leather. For longer storage, freeze cooked steak wrapped in foil and shrimp in a single layer on parchment.
Steak and Shrimp Surf & Turf: A Symphony of Land and Sea
Indulge in the ultimate Steak and Shrimp Surf & Turf—juicy steak, tender shrimp, and garlic butter magic. Perfect for date night or a treat-yourself moment. Get the recipe now!
Ingredients
For the Steak
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2 ribeye or filet mignon steaks (8–10 oz each)
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1 tbsp kosher salt
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1 tsp black pepper
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2 tbsp olive oil
For the Shrimp
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12 large shrimp (16/20 count, peeled & deveined)
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3 tbsp unsalted butter
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3 garlic cloves (minced)
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1 tsp paprika
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1 tbsp lemon juice
For the Garlic Butter Sauce
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4 tbsp unsalted butter
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2 garlic cloves (minced)
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1 tbsp chopped parsley
Instructions
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Pat steaks dry and season with 1 tbsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 30 minutes.01
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Heat 2 tbsp olive oil in a cast-iron skillet over high heat. Sear steaks for 3–4 minutes per side for medium-rare. Transfer to a plate and tent with foil.02
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Reduce heat to medium. Melt 3 tbsp unsalted butter in the same skillet. Add 3 garlic cloves, minced and 1 tsp paprika; cook for 30 seconds.03
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Add 12 large shrimp in a single layer; cook for 2–3 minutes, flipping halfway, until pink.04
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Off heat, stir in 1 tbsp lemon juice and 1 tbsp chopped parsley. Spoon sauce over shrimp.05
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Slice steak against the grain. Serve with shrimp and extra sauce.06
