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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Meat And Meat/seafood Combo Recipe

Meat And Meat/seafood Combo Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Meat And Meat/Seafood Combo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 piece beef ribeye steak (about 10–12 oz / 280–340 g); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs olive oil; 1 tbs unsalted butter; 1 clove fresh garlic, smashed; 1 sprig fresh thyme or rosemary sprig; 8 piece large shrimp, peeled and deveined; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 tsp olive oil; 2 clove garlic, minced; 1 tbs fresh lemon juice; 1 tbs fresh parsley, chopped; 0.125 tsp red pepper flakes; 2 cups mixed greens or baby arugula; 1 tsp olive oil (for dressing); 0.5 tsp lemon juice (for dressing); 0.125 tsp salt (for dressing)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time45m

Serves2

Pick two entrees.

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Ingredients

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Steak Entrée

1 piece beef ribeye steak (about 10–12 oz / 280–340 g)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs olive oil

1 tbs Unsalted butter

1 clove fresh garlic, smashed

1 sprig fresh thyme or rosemary sprig

Garlic Butter Shrimp Entrée

8 piece large shrimp, peeled and deveined

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbs Unsalted butter

1 tsp olive oil

2 clove Garlic, minced

1 tbs fresh lemon juice

1 tbs Fresh parsley, chopped

1/8 tsp Red pepper flakes

Optional Sides (for serving)

2 cups mixed greens or baby arugula

1 tsp olive oil (for dressing)

1/2 tsp lemon juice (for dressing)

1/8 tsp salt (for dressing)

Method

Steak Entrée

Bring steak to room temperature

Remove the ribeye from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat it dry on both sides with paper towels.

Season

Liberally season both sides of the steak with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear the steak

Place the steak in the hot pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Baste and finish

Reduce heat to medium. Add 1 tablespoon butter, the smashed garlic clove and herb sprig to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes to baste and develop flavor.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes before slicing to allow juices to redistribute.

Slice and serve

Slice the steak against the grain into 1/4-inch slices and transfer to serving plates. Spoon any reserved pan juices over the slices.

Garlic Butter Shrimp Entrée

Prepare shrimp

Pat the peeled and deveined shrimp dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Heat pan

Use a separate skillet (or the same one wiped clean) and heat over medium-high. Add 1 teaspoon olive oil and 1 tablespoon butter.

Sear shrimp

When the butter foams and oil shimmers, add the shrimp in a single layer without crowding. Cook 1.5–2 minutes on the first side until pink at the edges, then flip and cook another 1–2 minutes just until opaque and cooked through.

Add garlic and finish

Push shrimp to the side of the pan, add the remaining 1 tablespoon butter and the minced garlic. Sauté the garlic 20–30 seconds until fragrant (do not burn). Toss garlic with shrimp and add 1 tablespoon fresh lemon juice, 1 tablespoon chopped parsley and a pinch (1/8 tsp) of red pepper flakes. Taste and adjust seasoning.

Serve

Transfer shrimp to the plate alongside the sliced steak or in a separate dish. Spoon any garlic-butter sauce from the pan over the shrimp.

Optional Sides (for serving)

Toss the mixed greens or baby arugula with 1 teaspoon olive oil, 1/2 teaspoon lemon juice and a pinch (1/8 tsp) of salt. Divide greens between plates and place steak slices and garlic butter shrimp on top or alongside. Garnish with additional parsley and lemon wedges if desired.