Name: Surf and Turf (Steak and Shrimp)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 lb filet mignon (2 steaks, each 1 1/2” thick) (Source: 1 lb filet mignon (2 steaks, each 1 1/2” thick)); 12 oz large shrimp (peeled, deveined, tail-on (21-25 count)) (Source: 12 oz large shrimp (peeled, deveined, tail-on (21-25 count))); 1 1/4 tsp fine sea salt (divided, or to taste) (Source: 1 1/4 tsp fine sea salt (divided, or to taste)); 3/4 tsp black pepper (divided, or to taste) (Source: 3/4 tsp black pepper (divided, or to taste)); 1/2 Tbsp vegetable oil (or any high heat cooking oil) (Source: 1/2 Tbsp vegetable oil (or any high heat cooking oil)); 3 Tbsp unsalted butter (Source: 3 Tbsp unsalted butter); 2 each garlic cloves (peeled and quartered) (Source: 2 garlic cloves (peeled and quartered)); 1 sprig fresh rosemary (Source: 1 sprig fresh rosemary)

Get to know the ingredients

filet mignon (2 steaks, each 1 1/2” thick)

In the method: Pat dry shrimp and steaks thoroughly with a paper towel.

large shrimp (peeled, deveined, tail-on 21-25 count)

In the method: Pat dry shrimp and steaks thoroughly with a paper towel.

fine sea salt (divided, or to taste)

In the method: Just before cooking, season the steak season with 1 tsp salt and 1/2 tsp black pepper, and season shrimp with 1/4 tsp salt and 1/4 tsp black pepper or to taste.

Let’s make it

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Servings

Original recipe: Serves 2. Original quantities shown.

Estimating…

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1 lb filet mignon (2 steaks, each 1 1/2” thick)
Ingredient note
Source: 1 lb filet mignon (2 steaks, each 1 1/2” thick)
12 oz large shrimp (peeled, deveined, tail-on 21-25 count)
Ingredient note
Source: 12 oz large shrimp (peeled, deveined, tail-on 21-25 count)
1 1/4 tsp fine sea salt (divided, or to taste)
Ingredient note
Source: 1 1/4 tsp fine sea salt (divided, or to taste)
3/4 tsp black pepper (divided, or to taste)
Ingredient note
Source: 3/4 tsp black pepper (divided, or to taste)
1/2 Tbsp vegetable oil (or any high heat cooking oil)
Ingredient note
Source: 1/2 Tbsp vegetable oil (or any high heat cooking oil)
3 Tbsp unsalted butter
Ingredient note
Source: 3 Tbsp unsalted butter
2 each garlic cloves (peeled and quartered)
Ingredient note
Source: 2 garlic cloves (peeled and quartered)
1 sprig fresh rosemary
Ingredient note
Source: 1 sprig fresh rosemary

How to make it

0 of 6 steps complete

Pat dry shrimp and steaks thoroughly with a paper towel. Just before cooking, season the steak season with 1 tsp salt and 1/2 tsp black pepper, and season shrimp with 1/4 tsp salt and 1/4 tsp black pepper or to taste.
Heat a large cast-iron skillet over medium/high heat. Once it’s hot to the point where it’s just starting to smoke, add 1/2 Tbsp olive and swirl the skillet to coat.
Add the steaks and sear for 4 minutes on the first side then flip and sear for 3-4 minutes on the second side. Using tongs, turn the steaks on their sides to render the white fat and sear the edges (30-60 seconds per edge). Remove from the skillet when it is about 10 degrees from your desired doneness on a thermometer (the temperature will continue to rise as it rests). Transfer the steaks to a plate and tent with foil to rest.
Reduce the heat to medium and right away add 3 Tbsp butter, quartered garlic cloves, and a sprig of rosemary.
Add the seasoned shrimp to the pan and spread in a single layer. Sauté about 1 minute per side or until pink and opaque and cooked through then immediately remove the skillet from the heat.
Return steaks to the pan and turn to coat in pan sauce, spooning more of the flavored butter over the steak and shrimp. Serve drizzled with more pan sauce.

Make room for Surf and Turf (Steak and Shrimp)

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Serve drizzled with more pan sauce.

A little more help as you go

Prepare the pan

Follow the pan-heating step before adding its ingredients.

Include the drying step

Pat the ingredient dry where the method directs.

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: Pat dry shrimp and steaks thoroughly with a paper towel.

Which preparation step should I plan for?

Arrange the food as directed and check that the pan or basket has enough space.

What check should I look for as it cooks?

Remove from the skillet when it is about 10 degrees from your desired doneness on a thermometer (the temperature will continue to rise as it rests).

Is there another preparation step to plan for?

Follow the pan-heating step before adding its ingredients.

Additional recipe notes

Steak Final Doneness Temperatures: Remove the steaks about 10 degrees before they reach your desired doneness temperature on a thermometer . I remove my steaks at 125˚F to reach a final resting temperature of 135˚F for medium doneness. 130˚F Medium Rare 135˚F Medium 140˚F Medium-Well

Surf and Turf (Steak and Shrimp)

1. Keep the specified layer

2. Keep the return step in order

3. Prepare the first additions