GARLIC BUTTER SKILLET STEAK AND SHRIMP
Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You won't have to go out to get good surf & turf when you can make it at home!
Provided by Marzia
Categories 30 Minute Meals
Time 20m
Number Of Ingredients 11
Steps:
- MAKE THE BUTTER: Combine the butter, garlic, chopped parsley, and chopped thyme with a generous pinch of salt and pepper in a small bowl. Cover and refrigerate until you're ready to use it.
- PREP THE STEAKS: Make sure to remove the steaks from the refrigerator at least 20 minutes before cooking. Pat down the steaks with a paper towel, brush with just a little bit of olive oil on both sides and generously season your steaks with salt and pepper on both sides, really rub it in and make sure it sticks.
- COOK: Heat a large cast iron skillet over high heat. Add 1 tablespoon of butter along with roughly 1 tablespoon of olive oil and allow the oil to heat through. Add the steaks to the pan along with the two whole cloves of garlic and cook the steaks for roughly 3-7 minutes on each side depending on the thickness of the steak and your preference of doneness. Check the temperature using a meat thermometer and when it reaches your desired doneness, remove the steaks to a plate and let rest for 5-7 minutes.
- SHRIMP: If you have a ton of grease leftover from the steak, discard most of it, leaving just 1 tablespoon to cook the shrimp in. While the steak is resting, add the remaining tablespoon of butter to the pan (if you didn't have much oil left) over medium heat and add the shrimp. Move them around and season them with salt and pepper. Cook just long enough for them to curl up into a 'c' shape, about 1 - 1½ minutes.
- SERVE: when ready to serve, top the shrimp and steak with a generous dollop of the prepared garlic butter and serve warm with your favorite sides!
GRILLED TEXAS SPICY SHRIMP RECIPE | TRAEGER GRILLS
Onion, garlic, and jalapenos are sautéed and then mixed with Traeger's Texas Spicy BBQ before being mixed with grilled shrimp.
Provided by Traeger Kitchen
Categories Seafood
Number Of Ingredients 10
Steps:
- When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, garlic, and jalapeño and sauté until softened, 5-7 minutes. Stir in the Traeger Texas Spicy BBQ Sauce. Remove the pot from the heat and cover to keep warm.
- Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Transfer to a large bowl and gently toss with 2 tablespoons of olive oil until well-coated, then season generously with salt and pepper.
- Arrange the shrimp directly on the grill grates or in a grill basket. Close the lid and cook, flipping once, until the shrimp is firm, opaque and cooked through, 2-3 minutes per side.
- Transfer the grilled shrimp to the sauce. Add the cilantro and stir gently to coat. Serve immediately. Enjoy!
COWBOY BUTTER SHRIMP AND GRITS
The delectable combo of butter, garlic, lemon and parsley known as cowboy butter makes everything better -- even shrimp and grits.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the grits: Bring 4 cups water to boil in a medium saucepan. Whisk in the grits and 1 teaspoon salt. Simmer until the grits are thickened, 5 to 7 minutes. Cover and keep warm.
- For the shrimp: Meanwhile, pulse the garlic in a mini food processor until chopped. Add the butter, parsley and lemon zest and season to taste with salt and hot sauce. Process until smooth, then scrape into a small bowl. Remove 2 tablespoons of the "cowboy butter" to a small microwave-safe bowl and microwave to melt it; set aside.
- Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to paper towels to drain. Add the shrimp to the skillet and sprinkle with salt. Cook until no longer pink, about 3 minutes, then remove to a plate. Add 3 tablespoons cowboy butter to the skillet. When the butter is melted, add the onion and cook until it begins to soften, about 3 minutes. Sprinkle with the flour and stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream and Worcestershire until smooth. Adjust the heat to a simmer over medium-low heat and cook until thickened and the onion is tender, about 5 minutes. Add the cooked shrimp and toss to heat through and coat in the sauce, 1 to 2 minutes. Season with hot sauce and salt to taste and squeeze in juice from 1 lemon wedge.
- Stir the remaining 3 tablespoons cowboy butter into the hot grits until melted. Spoon the grits into shallow bowls. Top with the shrimp and sauce, then drizzle with the melted cowboy butter. Garnish with the cooked bacon and chopped parsley. Serve with the lemon wedges on the side.
GARLIC BUTTER GRILLED STEAK & SHRIMP
Grilled Steak & Shrimp (SURF AND TURF) slathered in garlic butter makes for the BEST steak recipe! A gourmet steak dinner that tastes like something out of a restaurant, ready and on the table in less than 15 minutes.
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 7
Steps:
- Mix together butter, garlic and fresh chopped parsley. Refrigerate until ready to use.
- Heat a large grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.
- Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spread half of the butter all over of steaks. Transfer steaks to a warm plate and let rest for 5 minutes.
- While steaks are resting, melt remaining butter. Season shrimp with salt and pepper.
- Reduce heat to medium and grill your shrimp for 5-6 minutes, depending not the size and thickness of your shrimp. Flip each one halfway through cook time and continue cooking until they turn nice and pink in colour while white and opaque on the inside.
- Toss remaining butter through shrimp and serve with steak!
Nutrition Facts : Calories 543 kcal, Carbohydrate 1 g, Protein 64 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 325 mg, Sodium 572 mg, ServingSize 1 serving
GRILLED COWBOY STEAK
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Let steak rest at room temperature about 1 hour. Preheat oven to 425 degrees. Heat a grill pan to medium-high. (For cooking steak entirely on a gas grill, see step 3.)
- Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat, and place on grill pan. Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest 10 minutes before slicing and serving.
- Alternately, if using a gas grill: Let steak rest at room temperature about 1 hour. Pat steak dry with paper towels. Heat grill to medium-high. When grill is hot, scrub with grill brush and sweep lightly with oil. Season both sides of steak generously with salt and pepper, cover exposed bone with foil to prevent browning, and place on grill. Cover, and grill over direct heat about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Move to indirect heat and continue cooking 6 to 7 minutes more per side, flipping once, for medium-rare (125 degrees on an instant-read thermometer). Remove from grill and let rest 10 minutes before slicing and serving.
GRILLED COWBOY RIB EYE WITH WATERCRESS SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h55m
Yield 2 servings
Number Of Ingredients 12
Steps:
- The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight.
- One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat.
- Sprinkle the steak on both sides with salt and pepper. It is important to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process.
- Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.
- Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices.
- Place the salad on a plate with the steak. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.
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