Directions
- Prepare the proteins: Pat the shrimp and steaks thoroughly dry with a paper towel. Just before cooking, season the steaks with 1 tsp salt and 1/2 tsp black pepper. Season the shrimp with 1/4 tsp salt and 1/4 tsp black pepper.
- Sear the steaks: Heat a large cast-iron skillet over medium-high heat. Once hot and just starting to smoke, add the vegetable oil and swirl to coat the pan. Add the steaks and sear for 4 minutes on the first side. Flip and sear for 3–4 minutes on the second side.
- Render the edges: Using tongs, turn the steaks on their sides to sear the fat edges for 30–60 seconds per edge. Remove the steaks from the skillet when they are about 10°F below your desired final doneness. Tent with foil and allow to rest.
- Prepare the pan sauce: Reduce heat to medium and immediately add the butter, garlic cloves, and rosemary to the skillet. Swirl to melt the butter and infuse the flavors.
- Cook the shrimp: Add the seasoned shrimp to the skillet in a single layer. Sauté about 1 minute per side, until pink, opaque, and cooked through. Remove the skillet from the heat.
- Combine and serve: Return the steaks to the skillet and spoon the garlic-rosemary butter over both the steaks and shrimp. Serve immediately, drizzled with the remaining pan sauce.
Recipe Notes
Steak Final Doneness Temperatures: Remove the steaks about 10°F before they reach your desired doneness, as the temperature will continue to rise while resting.
- 130°F – Medium Rare
- 135°F – Medium
- 140°F – Medium-Well
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2–3
- Difficulty: Medium
Variations & Substitutions
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