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Steak & Creamy Garlic Shrimp is an incredible and easy to make gourmet steak recipe! Pan Seared OR Grilled Surf and Turf!

Leave people wondering if there is a hidden chef in your kitchen with this steak and creamy shrimp dinner! Ready on the table in less than 15 minutes, it's the flavours in that rich and creamy garlic sauce with a hint of parmesan that is out of this world good! Tastes just like Surf And Turf right out of a restaurant… you will even impress yourself! Perfect with juicy, melt in your mouth steaks!

Another amazing low carb recipe!

HOW TO COOK A PERFECT STEAK

Tips to get tender, juicy steaks!

• Let steaks sit out at room temperature for 15-30 minutes. Pat dry with paper towel.
• Season generously on each side with salt and pepper.

In A Skillet

• Using a cast iron skillet provides steaks with even cooking and the best, charred flavours similar to a barbecue, but any pan will work.
• Preheat your pan on high heat before carefully adding your oil.
• When your skillet is smoking, season steaks with salt and pepper just before they go in to your pan.
• Your kitchen will get smokey! Keep your exhaust fan on high.
• Add only two steaks in at a time, or you won't get a nice sear.

On The Grill

• Set up the grill at least 15 minutes before you cook. It needs to get hot before putting anything on it.
• Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill.
• Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.
• When oil is smoking, grill until they release without sticking.

How can you tell if a steak is done?

• Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare — 140°F (60°C) internal temperature
• Medium-rare steaks. Steaks with a soft and springy feel will be medium rare — 145°F (63°) internal temperature
• Medium steaks.Steaks with a springy feel will be medium (bounce back up fast) — 160°F (70°) internal temperature
• Well done steaks. Firm steaks are well done — 170°F (76°) internal temperature

Remember, steak will continue to cook after being removed from the skillet or grill. Allow to rest for 5 – 10 minutes to let the juices settle before serving.

While steaks are resting, sear (or grill) your shrimp, then get your creamy sauce going! If grilling your meat/seafood, you will need to grab a pan to cook the cream in.

Some tips:

• You can use shrimp with tails on or off.
• Try to find fresh wild caught shrimp. Frozen shrimp is good too, but fresh will always have a better flavour.
• Heavy (thickened) cream can be substituted with half and half, light cream or evaporated milk!

What wine goes well with Steak Recipe?

I choose a white wine to go with this. A light Chardonnay or Pinot Gris pairs really well. I also love a chilled glass or Rosé.

Watch us make this Steak recipe right here!

Looking for more steak or shrimp recipes? Try these!

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Steaks with Chimichurri (Churrasco)
Creamy Garlic Butter Shrimp Piccata
Garlic Butter Creamy Tuscan Shrimp

Steaks:

• 4 New York Steak strip steaks (Porterhouse steaks)
• Salt and pepper to season
• 1-2 tablespoons olive oil

Creamy Garlic Shrimp:

• 3 tablespoons unsalted butter, divided
• 8 ounces (250 g) shrimp deveined, tails on or off
• 4 cloves garlic (or 1 tablespoons minced garlic)
• 1/4 cup dry white wine or low-sodium chicken broth
• 3/4 cup heavy cream* (thickened cream)
• 1/4 cup fresh shredded parmesan cheese
• Salt and pepper to taste
• 1 tablespoon fresh parsley chopped

• Pat steaks dry with paper towel. Season with salt and pepper.

• Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.

• Transfer steaks to a warm plate; set aside.

• Melt 2 tablespoons butter in the skillet (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.

  (For grill: grill seasoned shrimp while brushing with  melted butter until done. )

• To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute).

  (If grilling meats, you will need to grab a pan or skillet for this step.)

• Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.

• Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

• Add the shrimp back into the pan; sprinkle with the parsley, and stir through.

• Serve with steaks.

For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.

*Heavy (thickened) cream can be substituted with half and half, light cream or evaporated milk.

Calories: 560 kcal | Carbohydrates: 2 g | Protein: 55 g | Fat: 38 g | Saturated Fat: 16 g | Cholesterol: 290 mg | Sodium: 257 mg | Potassium: 403 mg | Vitamin A: 450 IU | Vitamin C: 4.6 mg | Calcium: 189 mg | Iron: 5.4 mg

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