Filet Mignon + Grilled Shrimp + Teriyaki Chicken Recipe

Bring steaks to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat pan

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, about 4–5 minutes. Add neutral oil and swirl to coat.

Sear steaks

Place filets in the hot pan and sear undisturbed for 2.5–3 minutes to develop a brown crust. Flip and sear the other side 2–3 minutes.

Baste and finish

Reduce heat to medium, add unsalted butter, crushed garlic cloves, and thyme sprigs. Tilt the pan and spoon the melted butter over the steaks continuously while cooking for 1–2 minutes. For medium-rare target an internal temperature of 125–130°F (52–54°C). If thicker or if a higher doneness is required, transfer the pan to a 400°F (200°C) oven for 3–5 minutes and continue basting until desired temperature is reached.

Rest

Remove filets to a cutting board, tent loosely with foil, and rest 5–8 minutes to allow juices to redistribute before serving.

Prepare skewers and marinade

If using wooden skewers, soak them in water for at least 30 minutes. In a bowl combine olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, and black pepper.

Marinate shrimp

Add peeled and deveined shrimp to the marinade and toss to coat. Let sit 10–15 minutes (do not exceed 30 minutes or acid will begin to 'cook' the shrimp).

Skewer shrimp

Thread shrimp onto skewers, 3 shrimp per skewer or as preferred, leaving a little space between each so they cook evenly.

Grill shrimp

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Oil grates lightly. Grill shrimp skewers 1.5–2 minutes per side until opaque and just pink, with a slight char. Total cook time per shrimp should be about 3–4 minutes depending on size. Avoid overcooking.

Finish and serve

Remove from grill and transfer to a plate. Squeeze a little extra lemon if desired. Serve immediately alongside steaks and teriyaki chicken.

Make teriyaki sauce

In a small saucepan combine soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 3–4 minutes.

Thicken sauce

Mix cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat and stir in sesame oil. Taste and adjust sweetness or salt.

Prepare and cook chicken

While the sauce simmers, pat chicken thighs dry and season lightly with a pinch of salt and pepper. Heat a skillet or grill pan over medium-high heat and add neutral oil. When hot, add chicken thighs and cook 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C).

Glaze chicken

Lower heat to medium and spoon teriyaki sauce over the chicken, turning to coat both sides. Cook an additional 1–2 minutes so the sauce sets into a sticky glaze. If you prefer a thicker coating, add another small splash of sauce and reduce for 30–60 seconds while spooning over the chicken.

Rest and garnish

Transfer chicken to a platter, slice if desired, and spoon any remaining sauce over top. Garnish with sesame seeds and sliced green onions before serving.