Description
Seared steak topped with flavorful Cajun shrimp and a rich garlic butter sauce. A delicious surf and turf combination!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- 2 (8-ounce) beef steaks (Ribeye, New York Strip, or your favorite cut)
- 2 tablespoons olive oil
- 1 tablespoon steak seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- Fresh rosemary sprigs (optional, for flavor)
- 1/2 cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional, but adds great flavor)
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Mashed potatoes
- Roasted vegetables (asparagus, broccoli, bell peppers)
- Rice pilaf
- Side salad
Instructions
- Make sure your shrimp are peeled and deveined. Pat them dry with paper towels. This helps them get a nice sear.
- In a medium bowl, toss the shrimp with olive oil, Cajun seasoning, minced garlic, lemon juice, red pepper flakes (if using), salt, and black pepper. Make sure the shrimp are evenly coated with the seasoning. I like to let them marinate for at least 15 minutes, or even up to an hour in the refrigerator, for maximum flavor.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp to the hot skillet in a single layer. Avoid overcrowding the pan, as this will steam the shrimp instead of searing them. If necessary, cook the shrimp in batches.
- Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
- Remove the cooked shrimp from the skillet and transfer them to a plate. Garnish with chopped fresh parsley. Set aside while you prepare the steak.
- Take the steaks out of the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, which helps them cook more evenly. Pat the steaks dry with paper towels.
- In a small bowl, combine the steak seasoning, garlic powder, and onion powder. Rub the steaks with olive oil, then generously season them with the spice mixture, salt, and black pepper. Make sure to coat both sides of the steaks.
- Heat a large cast-iron skillet (or another heavy-bottomed skillet) over high heat until it’s smoking hot. Add the seasoned steaks to the hot skillet.
- Sear the steaks for 2-3 minutes per side to develop a nice crust. Then, reduce the heat to medium and continue cooking to your desired level of doneness. Use a meat thermometer to check the internal temperature:
- During the last few minutes of cooking, add the butter, minced garlic, and rosemary sprigs (if using) to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter and garlic mixture. This adds flavor and helps keep the steaks moist.
- Remove the steaks from the skillet and transfer them to a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- While the steak is resting, prepare the garlic butter sauce. In the same skillet you used to cook the steak (or a clean skillet), melt the butter over medium heat.
- Add the minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This adds depth of flavor to the sauce. Let the wine simmer for a minute or two, until it reduces slightly.
- Stir in the lemon juice, chopped fresh parsley, red pepper flakes (if using), salt, and black pepper. Taste and adjust the seasonings as needed.
- Let the sauce simmer for a few minutes, until it thickens slightly.
- After the steak has rested, slice it against the grain into thin strips.
- Arrange the sliced steak on a plate. Top with the Cajun shrimp.
- Generously drizzle the garlic butter sauce over the steak and shrimp.
- Garnish with additional chopped fresh parsley, if desired. Serve immediately with your favorite sides.
Notes
- Shrimp Size: I prefer using large shrimp for this recipe, but you can use any size you like. Just adjust the cooking time accordingly.
- Cajun Seasoning: You can use store-bought Cajun seasoning or make your own. A simple homemade blend includes paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
- Steak Cut: Ribeye and New York Strip are excellent choices for this recipe, but you can use any steak cut you prefer. Consider the thickness of the steak when adjusting the cooking time.
- Spice Level: Adjust the amount of red pepper flakes to control the spice level of the shrimp and sauce.
- Wine Substitution: If you don’t have white wine on hand, you can substitute chicken broth or beef broth in the garlic butter sauce.
- Creamy Garlic Butter Sauce: For a creamier sauce, stir in a tablespoon or two of heavy cream at the end of cooking.
- Grilled Steak and Shrimp: This recipe can also be made on the grill. Grill the steak and shrimp separately, then assemble as directed.
- Make it a Surf and Turf Bowl: Serve the Cajun shrimp steak over a bed of rice or quinoa with roasted vegetables for a complete and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes