Name: Lucille's Avenue des Canadiens Steak Et Crevettes Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 10 oz ribeye (contre-filet) steak; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs olive oil; 1 tbs unsalted butter; 2 each garlic (whole cloves, smashed); 2 sprig fresh thyme; 3 each large shrimp, peeled and deveined; 1 tsp olive oil; 1 tsp lemon juice; 1 clove garlic (minced); 1 tsp smoked paprika; 0.25 tsp salt; 0.25 tsp black pepper; 2 each lemon wedges; 1 tbs chopped parsley

Method

Steak (contre-filet) and seasoning

Bring steak to room temperature

Remove the 10 oz ribeye from the refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Season

Generously season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Pat the seasoning into the meat.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until smoking hot, about 4–5 minutes.

Sear

Add 1 tbs olive oil to the hot pan and swirl. Place the steak in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and reduce heat to medium. Add 1 tbs unsalted butter, 2 smashed garlic cloves, and 2 sprigs thyme to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak continuously for 2–4 minutes until the steak reaches desired doneness (about 125°F/52°C for medium-rare, 135°F/57°C for medium).

Rest

Transfer the steak to a cutting board, tent loosely with foil, and rest for 8–10 minutes before slicing. Resting lets juices redistribute.

Shrimp (crevettes) and marinade

Marinate shrimp

In a small bowl combine 1 tsp olive oil, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp smoked paprika, 0.25 tsp salt and 0.25 tsp black pepper. Add the 3 large peeled and deveined shrimp and toss to coat. Let marinate 10–15 minutes while the steak rests or is cooking.

Grill or pan-sear shrimp

Heat a small skillet or grill pan over medium-high heat. Add a light drizzle of oil if using a stainless pan. Cook the shrimp 1–1.5 minutes per side (2–3 minutes total) until pink and opaque with slight char. Do not overcook. If using the steak pan, move steak to rest and wipe excess fat leaving aromatics for flavor, then cook shrimp in the same pan for 1–2 minutes per side.

Finish & garnish

Slice and plate

Slice the rested steak against the grain into 1/4–1/2 inch slices. Arrange steak slices on the plate and place the 3 grilled shrimp alongside.

Garnish and serve

Squeeze lemon wedges over the shrimp and steak, sprinkle 1 tbs chopped parsley over everything, and serve immediately.