Dinner Package Two Recipe

Bring steaks to temperature

Remove both filets from the refrigerator 30–45 minutes before cooking to bring to room temperature for even cooking.

Pat steaks dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper (use about 1 tsp pepper split between the two steaks).

Preheat oven to 400°F (200°C). Heat a heavy oven-safe skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes.

Add 2 tbs olive oil to the hot skillet and swirl to coat. Sear each filet 1.5–2 minutes per side without moving to develop a deep brown crust. Also sear the edges (fat cap) for 30–45 seconds using tongs.

Lower heat to medium. Add 2 tbs unsalted butter, the thyme sprigs, and crushed garlic cloves to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steaks for 30–45 seconds.

Transfer the skillet to the preheated oven. Roast until desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C) for the 8 oz, slightly less for the 6 oz. Use an instant-read thermometer to check temperature.

Remove steaks from the oven and transfer to a cutting board. Tent loosely with foil and let rest 5–8 minutes. Finish with a pat of compound butter if desired before serving.

Prepare shrimp: pat 8 large shrimp dry and season lightly with 1 tsp salt and 1/2 tsp black pepper.

Whisk together glaze: in a small bowl combine 3 tbs pure maple syrup, 2 tbs bourbon, 1 tbs soy sauce, 1 tbs lemon juice, 1 tsp smoked paprika and 1 tsp red pepper flakes. Set aside.

Heat a medium nonstick skillet over medium-high heat and add 1 tbs neutral oil. When hot, add shrimp in a single layer and cook 1.5–2 minutes per side until just opaque and cooked through. Remove shrimp and set aside.

Lower heat to medium-low, return skillet to stove, pour in the maple-bourbon mixture and simmer gently 1–2 minutes, stirring, until slightly thickened. If you want a smoother glaze, simmer an extra minute. Be cautious with open flame due to bourbon; remove pan from heat if flambéing risk is a concern.

Return shrimp to the skillet and toss to coat in the glaze for 30–60 seconds so the sauce clings and slightly reduces. Remove from heat and transfer to plate with steaks. Garnish with lemon wedge.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or brush grill pan with a little oil to prevent sticking.

Pat the salmon fillet dry. In a small bowl combine 1 tbs olive oil, 1/2 tsp lemon zest, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Brush the mixture evenly over the flesh and skin.

Place salmon skin-side down on the hot grill or grill pan. Cook without moving 4–5 minutes, until the skin is crisp and the fish releases easily. Flip carefully and cook an additional 2–3 minutes, or until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Thicker fillets may require slightly longer.

Remove salmon from heat and let rest 2 minutes. Sprinkle with chopped dill or parsley and serve alongside the steaks with a lemon wedge.

Plate assembly: place the 8 oz center-cut filet and 6 oz filet combo on the plate. If serving steak with shrimp, lay glazed shrimp beside the steaks. If serving with salmon, place salmon fillet beside the steaks.

Spoon any resting juices from the steaks over the meat and place a pat of compound butter on each steak to melt. Garnish with microgreens or chopped parsley and serve with lemon wedges on the side.

Suggested sides (not included): mashed potatoes, roasted vegetables or a simple mixed greens salad pair well with this dinner package.