Surf ‘n Turf 6oz Beef Loin Steak & Garlic Shrimp Recipe

Remove steak from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

If using whole baby potatoes, halve them so total yields about 10 oz. Slice 1/2 cup yellow onion thinly. Mince garlic as listed for shrimp and truffle butter.

Soften butter for truffle sauce to room temperature so it is spreadable.

Roast-skillet potatoes with onions

Heat a medium skillet (preferably oven-safe) over medium-high heat. Add 1 tablespoon olive oil. Add halved potatoes cut-side down and sear 4–5 minutes until golden. Add sliced onion, 1/2 tsp thyme, 1/4 tsp salt and 1/8 tsp black pepper; stir to combine, reduce heat to medium-low, cover and cook 6–8 minutes until potatoes are tender when pierced with a fork and onions are softened and caramelized. If potatoes are not cooked through, add 1–2 tbsp water, cover and steam 2–3 minutes. Keep warm and transfer to oven (200°F / 95°C) or tent with foil while finishing steak and shrimp.

Pan-sear the 6 oz steak

Place a heavy skillet or cast-iron pan over high heat until very hot (about 3–4 minutes). Add 1 tablespoon olive oil and swirl. Add seasoned steak and sear undisturbed for 2.5–3 minutes to form a brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). For medium, cook 3.5–4 minutes per side. During the last 30–60 seconds, add 1 tablespoon softened butter from the truffle butter portion to the pan and spoon melted butter over the steak (baste). Remove steak to a cutting board and tent loosely with foil; rest 5–7 minutes.

Garlic shrimp (2 pieces)

While steak rests, wipe the skillet used for steak if heavily charred, return to medium heat and add 1 tablespoon unsalted butter. When butter is foaming, add 1 tsp minced garlic and sauté 10–15 seconds until fragrant (do not burn). Add the 2 shrimp, season with 1/8 tsp salt and a light grind of black pepper. Sear shrimp 1.5–2 minutes per side until pink, opaque and slightly golden. Add 1/2 tablespoon lemon juice and remove immediately to avoid overcooking.

Make the truffle butter

In a small bowl, combine 2 tablespoons softened unsalted butter, 1/2 tsp very finely minced garlic, 1/2 tablespoon lemon juice, 1/4 teaspoon white truffle oil, 1 teaspoon finely chopped parsley, 1/16 tsp salt and 1/16 tsp black pepper. Whisk or mash until smooth and homogenous. Taste and adjust truffle oil or lemon as desired. Keep at warm room temperature — do not melt completely; you want a saucy, spreadable consistency.

Finish sauce in pan (optional)

If you prefer a warm saucy finish, return the skillet to low heat, add the prepared truffle butter and 1 tablespoon water or beef jus from steak pan, stir gently until glossy and slightly emulsified (~30 seconds). Remove from heat.

Arrange roasted potatoes and onions on plate. Place rested 6 oz steak beside potatoes; slice steak against the grain if desired. Top steak with a dollop (about 1 tablespoon) of truffle butter; place the 2 garlic shrimp on or next to the steak. Spoon any warm truffle butter sauce and accumulated pan juices over steak and shrimp. Garnish with chopped parsley and a lemon wedge on the side.

Serve immediately while steak is warm and shrimp are hot.