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Restaurants›Mr. B's - A Bartolotta Steakhouse - Brookfield›Surf And Turf Recipe

Surf And Turf Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Surf And Turf Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces New York strip steak or ribeye; 2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 tbs Olive oil; 2 tbs Unsalted butter; 2 pieces Fresh garlic cloves, smashed; 3 sprigs Fresh thyme sprigs; 12 pieces Large shrimp, peeled and deveined (16/20 size); 8 pieces Sea scallops, side muscle removed; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.5 tsp Paprika; 1 tsp Lemon zest; 2 tbs Olive oil; 2 tbs Unsalted butter; 2 cloves Fresh garlic, minced; 2 tbs Fresh parsley, chopped; 4 pieces Lemon wedges (for serving); 0.5 cups Dry white wine or chicken stock; 1 pieces Shallot, finely minced; 0.25 cups Heavy cream; 1 tsp Dijon mustard; 2 tbs Butter (cold, cubed); 0 to taste Salt and pepper to taste

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time1h

Serves2

Make Surf And Turf Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef (Steak)

2 pieces New York strip steak or ribeye

2 tsp Kosher salt

1 tsp Freshly ground black pepper

2 tbs olive oil

2 tbs Unsalted butter

2 pieces Fresh garlic cloves, smashed

3 sprigs Fresh thyme sprigs

Seafood (Shrimp & Scallops)

12 pieces Large shrimp, peeled and deveined (16/20 size)

8 pieces Sea scallops, side muscle removed

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/2 tsp Watkins paprika

1 tsp Lemon zest

2 tbs olive oil

2 tbs Unsalted butter

2 cloves Fresh garlic, minced

2 tbs Fresh parsley, chopped

4 pieces Lemon wedges (for serving)

Optional Pan Sauce

1/2 cups Dry white wine or chicken stock

1 pieces Shallot, finely minced

1/4 cups Heavy cream

1 tsp Dijon mustard

2 tbs Butter (cold, cubed)

0 to taste Salt and pepper to taste

Method

Beef (Steak)

Bring steak to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps achieve even cooking.

Season both sides of the steaks generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into the meat.

Preheat a heavy skillet (cast iron recommended) over high heat until very hot, about 5 minutes. Add 2 tbs olive oil and swirl to coat.

Place steaks in the skillet and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the second side for 3 minutes.

Reduce heat to medium-low. Add 2 tbs unsalted butter, 2 smashed garlic cloves, and 3 thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks (baste) for 1–3 minutes until internal temperature reaches desired doneness (120–125°F rare, 130–135°F medium-rare, 140–145°F medium). Use an instant-read thermometer for accuracy.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes before slicing so juices redistribute.

Seafood (Shrimp & Scallops)

Pat shrimp and scallops dry with paper towels. Moisture prevents browning; drying well is critical.

Season shrimp and scallops with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp paprika, and 1 tsp lemon zest. Toss gently to coat.

Heat a separate large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When butter foams and oil shimmers, add scallops spaced apart so they don't touch.

Sear scallops undisturbed for 1.5–2 minutes until a golden crust forms, then flip and cook the other side 1–1.5 minutes until just opaque. Remove scallops to a plate and keep warm.

In the same pan, add the shrimp in a single layer. Cook shrimp 1.5–2 minutes per side until pink and opaque and slightly caramelized. Add minced garlic in the last 30 seconds to 1 minute and stir to combine without burning.

Return scallops to the pan briefly with shrimp to warm through, then remove from heat. Stir in 2 tbs chopped fresh parsley and squeeze 1–2 lemon wedges over the seafood.

Optional Pan Sauce

After removing steaks from the steak pan, keep pan over medium heat and add the minced shallot. Sauté 1–2 minutes until softened and translucent, scraping up browned bits from the bottom of the pan.

Deglaze the pan with 1/2 cup dry white wine or chicken stock, scraping the fond. Simmer until reduced by half, about 2–3 minutes.

Stir in 1/4 cup heavy cream and 1 tsp Dijon mustard. Simmer gently 1–2 minutes to combine and thicken slightly.

Whisk in 2 tbs cold cubed butter a little at a time to finish the sauce and create a glossy emulsion. Taste and adjust seasoning with salt and pepper to taste. Keep warm off the heat.

Assembly & Serving

Slice rested steaks against the grain into 1/2-inch thick slices.

Arrange sliced steak on each plate with 3–4 scallops and 6 shrimp. Spoon optional pan sauce over steak slices or serve on the side. Garnish with additional chopped parsley and lemon wedges.

Serve immediately while steak and seafood are hot.