Description
A decadent surf and turf dish featuring a perfectly grilled steak topped with plump shrimp and a rich, creamy lobster sauce.
Ingredients
Scale
For the Crust:
- 1 (12 oz) ribeye or New York strip steak
- 8 large shrimp, peeled and deveined
- 1 cup lobster stock
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
1. Prepare the Crust:
- Season the steak generously with salt and pepper. Grill over high heat for 4-5 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes.
- While the steak rests, heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, melt butter. Add shallot and garlic, cooking until fragrant. Stir in tomato paste and cook for 1 minute. Pour in lobster stock and bring to a simmer, scraping up any browned bits.
- Reduce heat to low and stir in heavy cream and thyme. Simmer gently for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Slice the rested steak against the grain. Place on a plate, top with the cooked shrimp, and generously spoon the creamy lobster sauce over everything. Serve immediately.
Notes
You can customize the seasonings to taste.