Description
A delicious surf-and-turf dish featuring succulent New York strip steaks paired with tender shrimp in a rich garlic butter sauce.
Ingredients
Scale
- 2 large New York strip steaks (or 4 small)
- 8 ounces shrimp, peeled and deveined
- Salt and pepper, to taste
- Olive oil
- 1–2 tablespoons cold butter
- 2 whole cloves of garlic
- 4 tablespoons softened butter
- 1 tablespoon garlic, pressed or minced
- 2 teaspoons chopped thyme (or rosemary, tarragon)
- 1 tablespoon chopped flat-leaf parsley
- A big pinch of Maldon sea salt + coarse black pepper
Instructions
- In a small bowl, combine the softened butter, pressed garlic, chopped parsley, and chopped thyme along with a generous pinch of salt and pepper. Mix well and refrigerate until ready to use.
- Take your steaks out of the refrigerator at least 20 minutes before cooking to reach room temperature. Pat them dry, brush both sides with olive oil, and season with salt and pepper.
- Heat a large cast iron skillet over high heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Once hot, add the steaks and whole garlic cloves. Cook for about 3-7 minutes on each side until desired doneness. Transfer to a plate to rest for 5-7 minutes.
- Discard most grease from the pan but leave about 1 tablespoon. Add the remaining tablespoon of butter over medium heat, then toss in the shrimp. Season with salt and pepper, cooking for about 1 to 1½ minutes until shrimp curl up into a ‘C’ shape.
- Top the steak and shrimp with a generous dollop of the garlic butter and serve warm with your choice of sides.
Notes
For best results, let the steaks come to room temperature before cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 170mg