Ultimate Steak with Creamy Garlic Shrimp
Introduction
Imagine a restaurant-quality meal, brimming with rich flavors and sophisticated appeal, all crafted in your own kitchen in under 30 minutes. That’s the promise of our ultimate Steak with Creamy Garlic Shrimp. This exquisite surf and turf recipe is more than just a meal; it’s an experience, a celebration of two beloved culinary worlds united on one plate. The tender, savory notes of perfectly seared beef meet the delicate sweetness of plump shrimp, all enveloped in a luxurious, silky creamy garlic butter sauce. This harmonious combination ensures every bite is a symphony of textures and tastes, making it an ideal choice for a special occasion or a truly memorable romantic dinner idea at home.
Ingredients for Success
To achieve culinary perfection, the quality of your ingredients is paramount. Here’s what you’ll need to create this show-stopping dish:
- The Beef: For the ultimate tenderness and flavor, we recommend premium cuts. Filet Mignon is a classic choice for its buttery texture, while thick-cut Sirloin Medallions recipe offers a robust flavor at a slightly more accessible price point. A well-marbled Ribeye also works beautifully, providing incredible juiciness.
- The Shrimp: Opt for fresh, large prawns or shrimp, ideally 16/20 count. Freshness is key here to ensure a sweet, succulent bite that complements the beef. These plump beauties will transform into a delightful garlic prawn topping.
- The Sauce: The heart of this dish lies in its incredibly rich and flavorful sauce. You’ll need full-fat heavy cream for its luxurious body, an abundance of fresh garlic for aromatic depth, and finely grated Parmesan cheese to add a savory, umami dimension.
How to Choose the Best Steak Cuts
Selecting the right steak is fundamental to the success of your Steak with Creamy Garlic Shrimp. Understanding a few key factors will elevate your choice from good to extraordinary.
- Understanding Marbling and Tenderness: Look for beef with good marbling – those fine streaks of fat interspersed within the muscle. Marbling renders down during cooking, infusing the beef with incredible flavor and keeping it moist and tender. For a truly tender experience, cuts like Filet Mignon, while leaner, are inherently soft.
- Thickness Matters: When opting for beef medallions recipe cuts like sirloin or even thinner-cut ribeyes, aim for a thickness of at least 1.5 inches. This thickness allows for a beautiful, crusty sear on the exterior while leaving the interior perfectly cooked to your desired doneness, preventing it from drying out too quickly. Thicker cuts also provide a better canvas for butter basting.
Step-by-Step Cooking Guide
1. Preparing the Meat and Seafood
Preparation is the first step to a flawless meal. Take your beef out of the refrigerator at least 30 minutes before cooking to allow it to come closer to room temperature. This crucial step ensures more even cooking from edge to center. Pat the beef medallions completely dry with paper towels – moisture is the enemy of a good sear. Season generously on all sides with kosher salt and freshly ground black pepper. For an extra layer of flavor, consider a pinch of Cajun spices. For the shrimp, pat them dry and season lightly with salt and pepper.
2. The Perfect Sear
A phenomenal sear creates that irresistible crust and locks in the juices. Heat a cast iron skillet recipes to smoking hot over medium-high heat. Add a high-smoke-point oil like avocado or grapeseed. Carefully place your seasoned beef into the screaming hot skillet. Sear undisturbed for 2-3 minutes per side until a deep, golden-brown crust forms. Reduce heat to medium, add a generous knob of butter, a few sprigs of fresh rosemary or thyme, and crushed garlic cloves to the pan. Tilt the skillet and continuously spoon the melted, aromatic butter over the beef for the last minute or two of cooking. This butter basting technique infuses flavor and promotes even browning.
3. Cooking the Garlic Shrimp
Once the beef is seared and removed from the pan (but left resting), it’s time for the shrimp. In the same skillet (don’t clean it, those pan drippings are liquid gold!), add a little more butter if needed and a teaspoon of minced garlic. Sauté the garlic for about 30 seconds until fragrant, then add the seasoned shrimp in a single layer. Cook for only 1-2 minutes per side, just until they turn pink and opaque. Avoiding rubbery texture is key here; shrimp cook very quickly, so do not overcook them. Remove the perfectly cooked, sweet garlic prawn topping from the pan and set aside.
4. Crafting the Creamy Garlic Sauce
With the skillet still warm, it’s time to build the luscious sauce. If there’s excess fat, drain most of it, leaving a tablespoon or two. Add a splash of dry white wine (or beef broth) to the hot pan and scrape up any browned bits on the bottom – this is called degassing the pan and adds immense depth of flavor. Let it simmer for a minute to reduce slightly, then pour in the heavy cream. Stir well, bringing it to a gentle simmer. Add the remaining minced garlic, a generous handful of grated Parmesan cheese, and a pinch of red pepper flakes if you like a subtle kick. Continue to simmer, stirring occasionally, allowing the sauce to thicken and the flavors to meld beautifully. Taste and adjust seasoning as needed, adding more salt, pepper, or Parmesan to achieve your desired balance for this incredible creamy garlic butter sauce.
Expert Tips for Restaurant-Quality Results
Elevating your home cooking to restaurant standards often comes down to mastering a few key techniques:
- Resting the Meat: This is perhaps the most crucial step for juicy, tender beef. Once your beef is cooked, transfer it to a cutting board and loosely tent it with foil. Allow it to rest for at least 5-10 minutes (depending on thickness). This allows the juices, which have been forced to the center during cooking, to redistribute throughout the meat, ensuring every slice is incredibly moist and flavorful. Skipping this step results in dry beef, no matter how perfectly cooked it was initially.
- Temperature Checks: Precision is key. Invest in an instant-read meat thermometer to ensure your beef is cooked exactly to your preference.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
Remember that the internal temperature will rise by a few degrees even after the beef is removed from the heat.
- Sauce Consistency: The ideal creamy garlic sauce should coat the back of a spoon without being too thick or too thin. If your sauce is too thin, continue to simmer it gently to reduce and thicken. If it becomes too thick, you can thin it out with a splash of warm beef broth or a little more heavy cream until it reaches the desired luxurious consistency.
“The secret to a truly unforgettable surf and turf isn’t just about premium ingredients, but about respecting each component. A perfectly rested steak and a delicately cooked shrimp, united by a rich, homemade sauce, transforms a simple meal into an occasion.”
Variations and Substitutions
While the classic Steak with Creamy Garlic Shrimp is a masterpiece, feel free to get creative and adapt it to your taste or dietary needs:
- Dairy-Free Options: For a dairy-free version of the creamy garlic butter sauce, use full-fat coconut milk or a pre-made cashew cream. While the flavor profile will differ slightly, it will still yield a delicious, rich sauce.
- Herb Swaps: Fresh parsley is a wonderful, bright counterpoint, but feel free to experiment. Fresh basil offers a sweet, aromatic note, while thyme or even fresh dill can add an interesting herbal dimension to your sauce.
- Spicy Kick: For those who enjoy a bit of heat, a pinch of red pepper flakes added to the sauce, or a dash of cayenne pepper, will provide a welcome warmth without overpowering the delicate flavors.
Serving Suggestions
To complete your elegant seafood and steak pairing, consider these fantastic accompaniments:
- Best Side Dishes:
- For a classic, comforting meal, creamy mashed potatoes are an ideal choice to soak up every drop of that luscious sauce.
- Roasted asparagus or green beans provide a vibrant color and a delightful crunch, balancing the richness of the main dish.
- For a fantastic Keto steak dinner or low carb surf and turf option, serve alongside garlic butter zucchini noodles or cauliflower rice to keep it light and healthy without sacrificing flavor.
- Wine Pairing Recommendations:
- A crisp, unoaked Chardonnay complements the creamy garlic shrimp beautifully, echoing its richness.
- For a red wine pairing, a medium-bodied Cabernet Sauvignon or Merlot stands up well to the robust flavor of the beef without overwhelming the delicate shrimp.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes, you can absolutely use frozen shrimp for your Steak with Creamy Garlic Shrimp. Ensure they are fully thawed before cooking. The best way to thaw shrimp is overnight in the refrigerator or by placing them in a colander under cold running water for a few minutes. Pat them completely dry before seasoning and cooking to ensure a good sear and prevent a watery sauce.
How do I store and reheat leftovers?
Store any leftover beef and shrimp in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the beef and shrimp separately in a skillet over low heat to avoid overcooking. Reheat the sauce in a small saucepan, adding a splash of broth or cream if it has thickened too much. Combine just before serving for the best texture and flavor.
What cuts of beef are budget-friendly alternatives?
If Filet Mignon or Ribeye are outside your budget, several delicious and more affordable cuts can still deliver a fantastic beef medallions recipe for this dish. Top Sirloin is an excellent choice, offering good flavor and tenderness at a lower price point. Flank steak or even a thick-cut flat iron steak, when sliced against the grain after resting, can also be delicious alternatives for your low carb surf and turf experience.
Seared Steak with Creamy Garlic Shrimp
Ingredients
- 4 6-oz pieces Beef Tenderloin or Sirloin Medallions At least 1-inch thick
- 1 lb Large Shrimp Peeled and deveined, tails on or off
- 2 tbsp Olive Oil Divided use
- 3 tbsp Unsalted Butter Divided use
- 5 cloves Garlic Minced
- 1/3 cup Dry White Wine Pinot Grigio or Sauvignon Blanc
- 1 cup Heavy Cream Do not use milk
- 1/2 cup Parmesan Cheese Freshly grated
- 1 tbsp Fresh Parsley Chopped
- 1 tsp Salt To taste
- 1 tsp Black Pepper Freshly cracked
Instructions
- Pat the beef medallions dry with paper towels and season generously with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium-high heat. Once the butter foams, add the steaks.
- Sear the steaks for 3-5 minutes per side, depending on thickness and desired doneness (135°F for medium-rare). Remove steaks from the pan and set aside on a plate to rest.
- In the same skillet, add the remaining oil and shrimp. Season with a pinch of salt. Sear for 2-3 minutes until pink and opaque. Remove shrimp and set aside with the steak.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pan. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce begins to thicken.
- Stir in the parmesan cheese and fresh parsley until the cheese melts and the sauce is smooth. Taste and adjust salt and pepper if needed.
- Add the shrimp back into the pan and toss to coat in the creamy sauce.
- To serve, place a steak medallion on a plate and top generously with the creamy garlic shrimp and extra sauce.
For more daily recipes and tips, follow us on Facebook!
Click here to join our community!