Supchef's Ultimate New Year's Steak and Shrimp Surf & Turf

Ingredients

• 2 Ribeye steak (1-inch thick, room temperature)
• 10 Large shrimp (peeled and deveined)
• Kosher salt (to taste)
• Black pepper (freshly cracked, to taste)
• 4 tbsp Unsalted butter (divided)
• 4 Garlic (cloves, minced)
• 1 sprig Fresh rosemary
• 2 sprigs Fresh thyme
• 1 tbsp Olive oil (for searing)

Steps

1. 1

   Pat the steaks completely dry with paper towels and season generously on all sides with kosher salt and black pepper.

2. 2

   Heat a cast-iron skillet over high heat until smoking hot. Add the olive oil, then carefully place the steaks in the pan.

3. 3

   Sear the steaks for 3-4 minutes per side for medium-rare, or until a deep brown crust forms.

4. 4

   Reduce heat to medium. Add 2 tablespoons of butter, the garlic, rosemary, and thyme to the pan. Baste the steaks with the melting herb butter for the final 2 minutes of cooking.

5. 5

   Remove steaks from the pan and let them rest on a cutting board for at least 5-10 minutes.

6. 6

   In the same skillet, add the remaining 2 tablespoons of butter and the shrimp. Sauté for 2-3 minutes until the shrimp are pink and opaque.

7. 7

   Serve the shrimp over or alongside the rested steaks, drizzling any remaining pan juices over the top.

Notes

Ensure the steak is at room temperature before cooking to ensure even searing. Resting the meat is crucial for retaining juices.

Nutrition per serving

• main
• dinner
• surf and turf
• steak
• seafood
• gluten-free
• celebration
• pan-seared