Who doesn’t love surf and turf!? This is an elegant dinner that can be cooked by anyone, using only one skillet or pan. I prefer a cast iron skillet, but any pan can be used. Cooking steak with butter is nothing new. Many restaurants do this. In fact, I’d argue grilling is not the best way to cook a steak. Give this recipe a try and you might also agree.
The shrimp will cook in the same pan, just give it a quick wipe first to remove some of the fat.
Plate, serve, and impress! 😎
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 2 (6 ounce) filet mignon or sirloin steaks
- 2 sprigs of rosemary
- 2 tablespoons butter
- 8-10 extra-large shrimp (6 ounces total), peeled and de-veined.
- 2 tablespoons fresh parsley, chopped
- Heat oil in a skillet over medium-high. Season steaks with salt and pepper. When oil is hot, and probably starting to smoke, add steaks. Cook until seared brown on all sides, about 5 minutes per side. Lower heat to medium, top steaks with rosemary and add 1 tablespoon butter to skillet. When the butter melts, tilt the skillet to scoop the butter. Repeatedly spoon over steaks for 1 minute. Transfer steaks to a plate and lightly cover with foil. Reserve rosemary sprigs. Lightly wipe out skillet.
- Next, add 1 tablespoon of butter to the skillet; when it melts, add shrimp, garlic, and rosemary (from previous step). Cook until beginning to brown around the edges, about 2-3 minutes, turning halfway through. Season with salt and pepper, add the parsley and toss. Transfer to a plate. Place rosemary sprigs on top of shrimp.
- Serve with your favorite vegetables or sides.