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Restaurants›Hinode Japanese Steakhouse and Sushi›Steak/shrimp Recipe

Steak/shrimp Recipe

Name: Hinode Japanese Steakhouse and Sushis Steak/Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pieces ribeye or sirloin steak; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 2 tbs olive oil; 2 tbs unsalted butter; 2 pieces fresh garlic cloves (crushed); 2 sprigs fresh thyme or rosemary sprigs; 12 pieces large shrimp (16–20 count), peeled and deveined, tails on or off; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp paprika (smoked or regular); 1 tsp lemon zest; 1 tbs lemon juice; 1 tbs olive oil; 1 tbs unsalted butter; 1 tsp minced garlic; 1 tbs chopped fresh parsley; 4 pieces lemon wedges; 0.5 tsp flaky sea salt

Inspired by Hinode Japanese Steakhouse and Sushi

Time45m

Serves2

Make Steak/shrimp Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

2 pieces ribeye or sirloin steak

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Watkins garlic powder

2 tbs olive oil

2 tbs Unsalted butter

2 pieces fresh garlic cloves (crushed)

2 sprigs fresh thyme or rosemary sprigs

Shrimp

12 pieces large shrimp (16–20 count), peeled and deveined, tails on or off

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp paprika (smoked or regular)

1 tsp Lemon zest

1 tbs ReaLemon lemon juice

1 tbs olive oil

1 tbs Unsalted butter

1 tsp minced garlic

1 tbs chopped fresh parsley

Optional garnish & serve

4 pieces lemon wedges

1/2 tsp flaky sea salt

Method

Steak

Bring steak to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Rub both sides with 1 tbs olive oil, then evenly season with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Press seasonings into the meat.

Preheat pan or grill

If using a heavy skillet (cast iron) place it on the stove over high heat for 5 minutes until very hot. If grilling, preheat to high (about 500°F / 260°C) and clean the grate. Have the butter, crushed garlic, and herbs ready.

Sear the steak

Add 1 tbs olive oil to the hot skillet and swirl to coat. Place steaks in the pan (they should sizzle loudly). For medium-rare: sear 3.5–4 minutes on the first side without moving. Flip and cook 3–4 minutes on the second side. Adjust time for thickness and desired doneness (use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium).

Baste with butter and aromatics

During the last 1–2 minutes of cooking, reduce heat to medium, add 2 tbs butter, the 2 crushed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter and juices over the steaks continuously for 30–60 seconds to infuse flavor and help finish cooking.

Rest the steak

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–10 minutes so juices redistribute. Sprinkle with flaky sea salt to taste just before serving.

Shrimp

Season the shrimp

Pat shrimp dry with paper towel. In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp paprika, 1 tsp lemon zest, 1 tsp minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss shrimp to coat evenly and let sit 5–10 minutes (no longer than 20 minutes).

Cook the shrimp

Heat a medium skillet over medium-high heat. Add 1 tbs butter. When butter is foaming, add the shrimp in a single layer (do not overcrowd). Cook 1.5–2 minutes per side until pink and opaque and lightly browned at the edges. Total cook time is about 3–4 minutes depending on shrimp size.

Finish with lemon & herbs

Remove pan from heat, squeeze a little extra lemon juice over the shrimp, add 1 tbs chopped parsley, and toss to coat. Taste and adjust salt or pepper as needed.

Keep warm until serving

If steak needs extra resting time, keep shrimp warm in a low oven (200°F / 95°C) for up to 10 minutes, but avoid overcooking.

Plating & serve

Slice steak against the grain into 1/4-inch slices. Arrange steak slices on plates and top or nestle the cooked shrimp alongside or on top of the steak, depending on presentation preference. Spoon any remaining pan juices over the proteins, garnish with lemon wedges and sprinkle flaky sea salt. Serve immediately.