10oz. New York Strip & Garlic Broiled Shrimp (4) Recipe

Bring to room temperature

Remove the 10 oz New York strip from the refrigerator and let it sit, loosely covered, for 20–30 minutes so it comes to near room temperature. This promotes even cooking.

Pat the steak dry on all sides with paper towels. Dry surface ensures good sear.

Season both sides generously: sprinkle approximately 1 tsp kosher salt and ½ tsp freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan

Place a heavy skillet (cast iron recommended) over high heat until it is very hot, about 5 minutes. Meanwhile preheat your oven to 400°F (200°C) only if you prefer finishing the steak in the oven (optional).

Add 1 tablespoon vegetable oil to the hot skillet and swirl to coat. When the oil is shimmering and just starting to smoke, place the steak into the pan away from you to avoid splatter.

Sear the steak without moving: 3–4 minutes on the first side for a good crust. Flip and sear the other side 2–3 minutes to maintain medium-rare to medium depending on thickness (target internal temps: 125–130°F for medium-rare, 135°F for medium). If using the oven for a thicker cut, after searing both sides transfer the pan to the preheated oven for 3–5 minutes until desired doneness.

Butter baste (optional but recommended)

Reduce heat to medium-low, add 1 tbsp unsalted butter, 1 tsp minced garlic and the herb sprig. Tilt the pan and spoon the melted butter and garlic over the steak continuously for about 30–60 seconds to infuse flavor and build a glossy finish. Be careful not to burn the garlic.

Remove the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes so juices redistribute. While resting, the internal temp will rise a few degrees.

Prepare shrimp and broiler

Position the oven rack about 4–6 inches under the broiler and preheat the broiler to high. If using a broiler pan, line it with foil for easy cleanup.

In a small bowl combine 1 tbsp olive oil, 1 tsp melted butter, 1 tsp finely minced garlic, 1 tsp fresh lemon juice, 1/4 tsp paprika, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Stir to emulsify.

Brush or toss the 4 shrimp in the garlic mixture so they are evenly coated. Place shrimp in a single layer, tails up, on the prepared broiler pan or on a foil-lined baking sheet.

Broil the shrimp 2–3 minutes on the first side until the edges turn pink and start to char lightly. Flip and broil another 1–2 minutes until opaque and just cooked through (shrimp should register 120–125°F). Total cook time is short — do not overcook or they will become rubbery.

Remove from oven, sprinkle chopped fresh parsley on top and squeeze a little lemon over the shrimp.

If desired, place a small pat (about 1 tsp) of finishing butter on the rested steak and let it melt. Slice steak against the grain if serving sliced.

Arrange the steak on the plate with the 4 garlic broiled shrimp set alongside or on top for surf-and-turf presentation. Garnish with lemon wedges and additional parsley if desired.

Serve immediately while steak and shrimp are hot.