Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Made entirely in one skillet, I’m here to show you how simple it is to create a delicious and impressive surf and turf dinner featuring juicy strip steaks and fresh shrimp!
Steak and Shrimp Skillet with Herb Butter
- Servings:
- 4
Ingredients
For the Butter
- 2 sticks of softened unsalted butter
- 2 Tbsp. fresh chives, chopped
- 1 Tbsp. fresh rosemary, minced
- Zest and juice of 1 lemon
- 2 garlic cloves, finely minced
- Salt and pepper, to taste
For the Steak and Shrimp
- Two 10 oz. New York strip steaks
- 1 Tbsp. olive oil
- 1 lb. fresh peeled and deveined shrimp, (21 - 25 shrimp)
- Salt and pepper, to taste
- Minced parsley, for garnish
Instructions
- For the butter, add all of the ingredients to a bowl and mix until completely combined. Set aside in the refrigerator until cool.
- For the steak and shrimp, season the steaks on both sides with salt and pepper.
- Add oil to a large cast iron skillet over medium-high heat and once it begins to lightly smoke, add in the steaks and cook them for 3-4 minutes per side for a medium-rare internal temperature.
- Set the steak aside on a plate to rest and drain any excess oil from the pan.
- Place the pan back on the burner over medium-high heat and add the shrimp. Season them with salt and pepper.
- Cook the shrimp for 2 to 3 minutes or until just done.
- Serve the steak and shrimp along with the herb butter.
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