New York Steak & Shrimp Combo Recipe

Bring to room temperature

Remove the 6 oz New York strip steak from the refrigerator 30 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press the seasoning gently into the meat.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear the steak on the first side without moving until a deep brown crust forms, about 3 minutes. Flip and add 1 tablespoon unsalted butter, 1 crushed garlic clove, and the thyme sprig (if using).

Tilt the pan slightly and spoon the melted butter and aromatics over the steak (basting) while cooking the second side for about 2–3 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust timing for desired doneness.

Transfer the steak to a cutting board and let rest for 5–7 minutes to allow juices to redistribute. Reserve pan juices for serving if desired.

While the steak rests, pat the 6 large shrimp dry with paper towels. Toss them in a small bowl with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp paprika, 1 tsp lemon juice and 1 tsp olive oil to lightly coat.

Return the same hot skillet used for the steak to medium-high heat (add a splash of oil if pan is dry). When hot, add the seasoned shrimp in a single layer.

Cook shrimp without moving for about 1.5 minutes, then flip and cook another 1–1.5 minutes until shrimp are pink, opaque, and slightly firm. Total cook time ~3 minutes depending on size. Do not overcook.

Remove shrimp to a plate and squeeze a little lemon over them. Sprinkle with chopped parsley.

While the steak cooks (or up to 1 hour ahead), combine 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp Worcestershire sauce, 1/2 clove minced garlic, and 1/4 tsp hot sauce (optional) in a small bowl.

Whisk until smooth. Taste and season with 1/8 tsp salt and a pinch (1/16 tsp) of black pepper as needed. Refrigerate until ready to dress the shrimp and steak.

Slice the rested steak against the grain into 1/4-inch slices. Fan the slices on a warm plate.

Arrange the cooked shrimp alongside the steak. Drizzle 1–2 tablespoons of missonaise over the shrimp and a light drizzle over the steak if desired, or serve the missonaise in a small ramekin on the side.

Garnish with chopped parsley and serve with lemon wedges for squeezing.