SKILLET STEAK & SHRIMP FOR TWO
(Weekday Surf and Turf)
By Chef Jill Aker-Ray
STEAK AND SHRIMP:
1 large New York strip steak or other favorite cut
4 ounces shrimp, peeled and deveined
salt and pepper
olive oil
1 TBSP cold butter
1 whole clove garlic
GARLIC BUTTER:
2 tablespoons softened butter
1 tablespoon garlic, pressed or minced
1 TSP chopped thyme (rosemary or tarragon)
1/2 TBSP chopped flat leaf parsley
a big pinch of maldon sea salt + coarse black pepper
DIRECTIONS:
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 steak from the refrigerator at least 20 minutes before cooking. Pat down the steak 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 steak 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 steak 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!