Surf and turf recipes

Garlic Butter Skillet Steak and Shrimp

Ingredients
Steak and Shrimp:

2 large New York strip steaks (0r 4 small)
8 ounces shrimp, peeled and deveined
salt and pepper
olive oil
1-2 tablespoons cold butter
2 whole cloves of garlic
Garlic Butter:
4 tablespoons softened butter
1 tablespoon garlic, pressed or minced
2 teaspoons chopped thyme (or rosemary, or tarragon)
1 tablespoon chopped flat leaf parsley
a big pinch of maldon sea salt + coarse black pepper

Instructions

MAKE THE BUTTER: Combine the butter, garlic, chopped parsley, and chopped thyme with a generous pinch of salt and pepper in a small bowl. Cover and refrigerate until you’re ready to use it.
PREP THE STEAKS: Make sure to remove the steaks from the refrigerator at least 20 minutes before cooking. Pat down the steaks with a paper towel, brush with just a little bit of olive oil on both sides and generously season your steaks with salt and pepper on both sides, really rub it in and make sure it sticks.
COOK: Heat a large cast iron skillet over high heat. Add 1 tablespoon of butter along with roughly 1 tablespoon of olive oil and allow the oil to heat through. Add the steaks to the pan along with the two whole cloves of garlic and cook the steaks for roughly 3-7 minutes on each side depending on the thickness of the steak and your preference of doneness. Check the temperature using a meat thermometer and when it reaches your desired doneness, remove the steaks to a plate and let rest for 5-7 minutes.

SHRIMP: If you have a ton of grease leftover from the steak, discard most of it, leaving just 1 tablespoon to cook the shrimp in. While the steak is resting, add the remaining tablespoon of butter to the pan (if you didn't have much oil left) over medium heat and add the shrimp. Move them around and season them with salt and pepper. Cook just long enough for them to curl up into a ‘c’ shape, about 1 - 1½ minutes.
SERVE: when ready to serve, top the shrimp and steak with a generous dollop of the prepared garlic butter and serve warm with your favorite sides!

Notes
if you're using frozen shrimp, be sure to defrost them first and pat them dry with a paper towel before adding them to the skillet.
if you've got leftover steak, I highly suggest putting this pizza together!

SURF AND TURF STEAK AND LOBSTER TAILS

INGREDIENTS

2 lobster tails (4 oz. each)
½ cup melted butter, divided
2 teaspoons lemon juice
1 tablespoon fresh parsley, finely chopped
2 teaspoon minced garlic, divided
2 rib eye steaks (½ lb. each), 1-inch thick, at room temperature
1 teaspoon salt flakes
1 teaspoon ground black pepper
1 tablespoon olive oil

INSTRUCTIONS
Bake the Lobster Tails
Preheat oven to 425 F or set to broil on high.

Using scissors, cut a slit in the lobster shells along the center to the tail, leaving the tail base uncut.
Open up the shell slightly and run your fingers throughout the inside the shell to detach the lobster meat from the shell. Grab the meat with your fingers and lift it up through the split shell, squeezing the shell back together and letting the meat rest on top of the shell.
Make a shallow cut along the center so the lobster meat can easily soak up the wonderful butter garlic lemon juice.
Rinse the lobster tails under cool water and gently pat dry with paper towels. Place the lobster tails on a baking sheet.
In a small bowl, combine 2 tablespoons melted butter, lemon juice, parsley, and 1 teaspoon minced garlic. Stir well and brush a generous amount on the lobster meat.
Bake the lobster in the oven at 425F for 10 minutes (or broil it on high for 4-5 minutes) until the lobster is firm and opaque and its internal temperature reaches 140F. Occasionally check for doneness by inserting a meat thermometer. You can also check by running a knife through the meat to check if the meat is firm and opaque. Checking the meat prevents overcooking, which results in a chewy and rubbery texture.

Remove the lobster from the oven and cover with aluminum foil to retain the heat and keep it moist. Set aside for assembling.
Cook the Steak

Transfer the steaks out of the fridge 20-30 minutes prior, to bring them to room temperature. This helps the steak cook more evenly.
Pat the steaks dry with a paper towel, and then season all over with salt flakes and black pepper.
Brush olive oil over a grill pan or skillet and heat over medium high heat for 3-4 minutes. The oil will shimmer and sizzle when it's hot and ready. Place the steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create criss cross grill marks and cook for another 1 minute.
Add the remaining butter and minced garlic in the grill and baste the steaks by repeatedly pouring the melted butter and garlic mixture over the steaks with a spoon. Tilting your grill slightly will assist with basting.
Flip the steak and repeat the step above. Cook until the internal temperature reaches 140 F for medium doneness. For medium rare, the target temperature should be 135 F.

Remove the steaks from the grill pan and cover with aluminum foil to keep them moist. Let the steaks rest for 5 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
Serve

Assemble the steak and lobster on a plate with mashed potatoes and roasted vegetables. Pour the remaining garlic butter from the grill pan over the steak.

2 tablespoons olive oil divided use. 1 1/2 pounds steak such as New York strip steak. 1/2 pound jumbo shrimp peeled and deveined, leave tails on for a nicer presentation. 6 tablespoons butter. 1 teaspoon minced garlic. 2 tablespoons chopped parsley divided use. salt and pepper to taste.

Surf and turf is the land and the sea all on one plate. It is steak (turf) with seafood (surf) like lobster, shrimp, prawns or crab legs. Popularized in the 1960's, this dish represents two gourmet tastes placed together in a meal.