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Surf and Turf with Creamy Garlic Sauce

This Surf and Turf with Creamy Garlic Sauce brings a comforting and celebratory meal to busy weeknights with succulent steak and tender shrimp in a garlicky sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the steak and shrimp
  • 2 pieces ribeye or New York strip steaks, room temperature 8–10 oz each
  • 1 lb large shrimp, peeled and deveined
  • to taste Salt and freshly ground black pepper for seasoning
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp smoked paprika optional
For the creamy garlic sauce
  • 3 tbsp butter
  • 6 cloves garlic, minced more garlic = more joy
  • 1 small shallot, finely chopped or 1/4 cup onion
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable stock
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley plus more for garnish
  • to taste Salt and black pepper for seasoning
Optional accompaniments
  • Mashed potatoes, roasted asparagus, or a crisp green salad for serving
  • Crusty bread for soaking up the sauce

Method
 

Preparation
  1. Take steaks out of the fridge 20–30 minutes before cooking to reach room temperature. Pat them dry and season generously with salt and pepper (and smoked paprika if using).
  2. Season shrimp with a pinch of salt, pepper, and a drizzle of olive oil.
Searing the steaks
  1. Heat a heavy skillet (cast iron is perfect) over high heat. Add 1 tbsp olive oil.
  2. When the pan is shimmering, add steaks. Sear 3–4 minutes per side for medium-rare, adding 1 tbsp butter to the pan in the last minute and spooning it over the steaks.
  3. Transfer steaks to a cutting board, tent with foil, and let rest for 8–10 minutes.
Cooking the shrimp
  1. In the same skillet, reduce heat to medium-high and add 1 tbsp butter.
  2. Add shrimp in a single layer and cook 1–2 minutes per side, until pink and just firm.
  3. Remove shrimp and set aside.
Making the creamy garlic sauce
  1. Lower heat to medium, add 3 tbsp butter to the skillet, then the shallot. Sauté for 1–2 minutes until soft.
  2. Add minced garlic and cook for 30–45 seconds until fragrant.
  3. Pour in the stock and scrape up browned bits from the pan. Let it reduce for 1–2 minutes.
  4. Stir in the heavy cream and Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens slightly.
  5. Whisk in grated Parmesan, lemon juice, and parsley. Taste and season with salt and pepper.
Combining and finishing
  1. Return shrimp to the skillet and warm through in the sauce for 1 minute.
  2. Slice steaks against the grain and nestle them into the sauce, or plate steaks and spoon sauce and shrimp over each portion.
  3. Garnish with extra parsley and serve immediately with mashed potatoes or roasted veggies.

Notes

While steaks rest, make the sauce for efficient cooking. If desired, use thinner steaks or pre-cooked shrimp to reduce cooking time. Room temperature steaks sear more evenly, and a meat thermometer can help check doneness.