Surf and turf (steak and shrimp with garlic butter).
Ingredients:
For the steak:
2 ribeye or New York strip steaks (about 1–1.5 inches thick)
Salt and black pepper, to taste
1 tablespoon of olive oil
2 tbsp unsalted butter
2 cloves of garlic, crushed
1 sprig of fresh rosemary (optional)
For the shrimp:
450 g large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves of garlic, minced
Salt and pepper, to taste
1 tablespoon of lemon juice
1 tablespoon of chopped parsley
For the garlic butter:
½ cup (1 stick) of softened unsalted butter
2 cloves of garlic, minced
1 tablespoon of chopped fresh parsley
½ tsp lemon zest
Salt to taste.
Instructions:
Make the garlic butter:
In a small bowl, mix softened butter, garlic, parsley, lemon zest and a pinch of salt. Shape the mixture into a log using cling film, then refrigerate while preparing the rest.
Prepare the steaks:
Pat the steaks dry and season both sides generously with salt and pepper.
Heat a grill pan or cast-iron skillet over a medium-high heat. Add olive oil.
Cook the steaks:
Once the pan is hot, sear the steaks for 3–4 minutes per side for medium-rare, adjusting the time based on their thickness.
During the last minute of cooking, add the butter, garlic and rosemary to the pan. Spoon the melted butter over the steaks.
Remove from the pan and leave to rest for 5 minutes.
Cook the shrimp:
In the same pan (or on the grill), add a drizzle of olive oil. Add the garlic, shrimp, salt and pepper. Cook for 1–2 minutes on each side until pink and opaque.
Squeeze lemon juice over the shrimp and sprinkle with parsley.
Finish and serve:
Top the hot steaks with a generous slice of garlic butter.
Serve alongside the shrimp with extra lemon wedges on the side.
Serving suggestions:
Serve with mashed potatoes, roasted asparagus or a light salad.
Pair with a glass of dry white wine or a rich red, such as Cabernet Sauvignon.
