steak & creamy garlic shrimp (surf and turf)

By janicecraig

Let steaks sit out at room temperature for 15-30 minutes. Pat dry with paper towel.
Season generously on each side with salt and pepper.
in a skillet
Using a cast iron skillet provides steaks with even cooking and the best, charred flavours similar to a barbecue, but any pan will work.
Preheat your pan on high heat before carefully adding your oil.
When your skillet is smoking, season steaks with salt and pepper just before they go in to your pan.
Your kitchen will get smokey! Keep your exhaust fan on high.
Add only two steaks in at a time, or you won’t get a nice sear.

Ingredients

• Steaks:
• 4 New York Steak strip steaks (Porterhouse steaks)
• Salt and pepper to season
• 1-2 tablespoons olive oil
• Creamy Garlic Shrimp:
• 3 tablespoons unsalted butter, divided
• 8 ounces (250 g) shrimp deveined, tails on or off
• 4 cloves garlic (or 1 tablespoons minced garlic)
• 1/4 cup dry white wine or low-sodium chicken broth
• 3/4 cup heavy cream* (thickened cream)
• 1/4 cup fresh shredded parmesan cheese
• Salt and pepper to taste
• 1 tablespoon fresh parsley chopped

Details

Servings 4
Preparation time 15mins

Preparation

Step 1

Pat steaks dry with paper towel. Season with salt and pepper.
Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.
Transfer steaks to a warm plate; set aside.
Melt 2 tablespoons butter in the skillet (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.

(For grill: grill seasoned shrimp while brushing with melted butter until done.)

To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute).

(If grilling meats, you will need to grab a pan or skillet for this step.)

Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.
Add the shrimp back into the pan; sprinkle with the parsley, and stir through.

Serve with steaks.