Romantic Surf Turf Steak Shrimp

The kitchen was filled with that incredible smell of searing meat and garlic butter our third anniversary, with jazz playing softly and candles actually lit for once. I'd been nervous about timing everything perfectly, but watching those steaks develop that gorgeous crust while the shrimp sizzled nearby made me realize some mistakes are worth making. We ended up eating straight from the pans, laughing about how fancy restaurant food always seems so intimidating until you're standing there making it happen in your sweatpants.

My friend Sarah came over for what was supposed to be a quick dinner after she'd had a terrible week at work. I didn't tell her what I was making just poured her a glass of wine and let her smell the garlic hitting the butter. When I set down those steaks with the shrimp arranged alongside them she actually got quiet, which never happens, and said this was exactly what she needed to remember that good things still exist.

Ingredients

• Filet mignon or ribeye steaks: These cuts have the perfect marbling for that restaurant quality sear and stay incredibly juicy
• Olive oil: Creates that high heat foundation needed for developing a beautiful crust without burning
• Kosher salt and black pepper: Simple seasoning that lets the natural beef flavor shine through
• Unsalted butter: The basting butter that carries all those aromatic flavors into the meat
• Garlic cloves: Smashed for the steak infusion and minced for the shrimp butter sauce
• Fresh thyme or rosemary: Woody herbs that hold up to high heat and add that classic steakhouse aroma
• Large shrimp: Peeled and deveined so they can absorb all that garlic butter quickly
• Fresh parsley: Bright finish that cuts through the richness of both proteins
• Lemon juice: Essential acidity that balances the butter and brings everything together
• Smoked paprika: Subtle smoky note that makes the shrimp feel extra special

Instructions

Prepare the steaks:

Take them out of the fridge thirty minutes before cooking and pat them completely dry with paper towels so they sear instead of steam. Season generously on both sides with salt and pepper letting it cling to the meat.

Sear the steaks:

Heat that olive oil in a heavy skillet until it's shimmering hot then lay in the steaks carefully. Let them develop a deep golden crust for two to three minutes before flipping and doing the same on the other side.

Baste with butter:

Toss in the butter smashed garlic and herb sprigs then tilt the pan and spoon that melting aromatic butter over the steaks constantly. Another minute or two gets you to medium rare but cook longer if you prefer it more done.

Rest the meat:

Move the steaks to a plate and cover loosely with foil while you make the shrimp. This rest period is absolutely non negotiable for juicy meat.

Cook the shrimp:

Heat olive oil in a separate pan over medium heat and add the shrimp cooking for just one minute per side until they turn pink. Do not overcrowd the pan or they'll steam instead of sear.

Make the garlic butter:

Add butter minced garlic parsley lemon juice paprika salt and pepper to the shrimp pan. Toss everything together for a minute or two until the shrimp are coated and fragrant.

Roast the asparagus:

Toss the asparagus with olive oil salt and pepper and roast at 425 degrees for about ten minutes while the proteins rest. They should be tender with slight crispness still remaining.

Plate and serve:

Arrange each steak with shrimp alongside or perched on top and drizzle any pan juices over everything. Add that roasted asparagus and serve immediately while everything is still sizzling.

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This recipe has become our go to for celebrating everything from promotions to surviving really tough weeks. Something about having both steak and shrimp on the same plate makes whatever Tuesday night it happens to be feel like an occasion worth remembering.

Timing Is Everything

I learned the hard way that the shrimp cook in about three minutes total while the steaks take much longer so timing everything to finish together takes practice. Start the asparagus first then the steaks and finally the shrimp so everything hits the plate at that perfect moment of being done.

Pan Choice Matters

A cast iron skillet holds heat differently than stainless steel and can create a more aggressive crust on your steaks. Whatever pan you choose make sure it's heavy enough to maintain that high temperature without cooling down when the meat hits the surface.

Wine Pairing Magic

The rich butter and beef call for something with enough body to stand up to them without being overwhelmed. A buttery Chardonnay cuts through the richness while a bold Cabernet matches that steakhouse intensity perfectly.

• Pour your wine while you cook so you can taste how the flavors evolve together
• Let the steak rest for at least five minutes but ten is even better
• That pan liquid is liquid gold so don't skip drizzling it over everything

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Some meals are just meant to be savored slowly with good conversation and this is absolutely one of them.

Recipe Questions & Answers

→ What cut of steak works best for this dish?

Filet mignon or ribeye offers a tender, juicy texture that complements the shrimp well.

→ How should the shrimp be prepared for optimal flavor?

Saute shrimp in olive oil with butter, garlic, parsley, lemon juice, and paprika for a fragrant, flavorful coating.

→ Can I substitute the herbs used in this dish?

Yes, fresh thyme or rosemary both add a rich aromatic touch to the seared steak.

→ What is the best way to cook the steak to medium-rare?

Sear steaks on medium-high heat for 2-3 minutes per side, then baste with butter and herbs before resting covered.

→ Are there suitable side options to serve with this dish?

Grilled or roasted asparagus pairs nicely, or mashed potatoes and herbed rice can offer a heartier accompaniment.

→ Is the dish gluten-free?

Yes, when prepared as directed with the specified ingredients, this dish is gluten-free.