Surf & Turf Recipe

Bring to room temperature & season

Remove the ribeye steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat them dry with paper towels. Evenly coat both sides with 1 tbs kosher salt and 1/2 tbs freshly ground black pepper; press gently so seasoning adheres.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless steel pan over high heat and preheat until very hot, about 5 minutes. Add 2 tbs olive oil and swirl to coat; it should shimmer and just begin to smoke.

Sear the steaks

Add steaks to the hot pan, spacing them so they do not touch. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the second side 2½–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time ± for thickness and desired doneness.

Baste with butter & aromatics

Reduce heat to medium. Add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and pan juices for 1–2 minutes while continuing to cook to target doneness. Baste continuously for an even crust and flavor infusion.

Rest the steaks

Transfer steaks to a cutting board and tent loosely with foil. Let rest 6–8 minutes to allow juices to redistribute.

Prep and season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika and 1/2 tsp smoked paprika (if using). Let sit 5 minutes so seasoning adheres.

Cook shrimp

Heat a separate skillet over medium-high heat. Add 1 tbs unsalted butter and swirl. Add shrimp in a single layer (do not overcrowd). Cook 1½–2 minutes per side until opaque, pink, and slightly caramelized. As soon as you flip the shrimp, add the lemon juice and zest so the shrimp glaze lightly. Total cook time should be about 3–4 minutes.

Finish shrimp

Remove shrimp to a plate, sprinkle with chopped parsley and a light pinch of salt if needed. Keep warm while steaks rest.

Make herb butter

While steaks rest, combine 4 tbs room-temperature unsalted butter, 1 tbs chopped parsley, 1 tbs chopped chives, 1/2 tsp lemon zest, 1/4 tsp kosher salt and a pinch of black pepper in a small bowl. Mash together with a fork until uniform. Spoon into a small ramekin.

Top steaks

Slice steaks if desired or leave whole. Place steak on plates and top each with a generous tablespoon of the compound herb butter so it melts over the meat. Arrange shrimp alongside or on top of steak if serving surf & turf stacked.

Garnish plates with lemon wedges and microgreens or extra parsley. Serve immediately while steaks and shrimp are hot. Offer extra salt and pepper at the table.