Skillet Surf and Turf with Vodka Garlic Butter
This meal combines the best of both worlds. There’s a tender, juicy steak served with plump vodka and garlic-infused buttery shrimp that will surely impress guests at your dinner table. In this recipe, we use a kettle grill with the lid open for direct hot and fast charcoal grilling and a cooking method called the Maillard reaction. This method is responsible for the flavor-packed crusts you see in steak restaurants and is easy to achieve at home. When using this method, we like to ensure that beef is brought to room temperature, that it is seasoned well with salt and that we’re using a cast-iron skillet, which can withstand the heat required for the Maillard reaction to create its magic. We use fresh shrimp in this recipe but thawed frozen shrimp will be just as delicious. The homemade vodka garlic butter and fresh parsley provide a divine boost of flavor to this surf and turf dish without being overpowering.
Yields2 servings
Ingredients
- Surf and Turf
- 1 (1-lb [454-g]) T-bone steak
- 1 tablespoon (18 g) kosher salt
- 2 tablespoons (30 ml) extra virgin olive oil
- 14–16 large, peeled and deveined fresh shrimp with the tails on (or frozen and thawed)
- Crisp green beans, for serving
Vodka Garlic Butter- 7 tablespoons (100 g) unsalted butter, softened
- 1/2 teaspoon kosher salt
- 1/2 tablespoon (4 g) chopped fresh parsley
- 2 cloves garlic, crushed
- 3 tablespoons (45 ml) vodka
DIRECTIONS
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To draw out moisture in the steak, pat it with paper towels and season it with the salt. Then bring the steak to room temperature (this will take approximately 30 minutes).
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Meanwhile, make the Vodka Garlic Butter. Place the softened butter, kosher salt, fresh parsley, crushed garlic and vodka in a small bowl and whisk until they’re well combined. Then transfer the butter mixture onto a sheet of cling wrap and shape it into a log, twisting the ends of the plastic to seal it. Place the butter in the freezer for at least 30 minutes before using it.
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Prepare a charcoal grill for direct heat, and preheat it to 375°F (190°C). Grease a cast-iron skillet with the oil and place it on the grill directly over the charcoal for 1 to 2 minutes, leaving the lid off the grill.
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When the skillet is hot, achieve a Maillard reaction by searing the steak in the skillet for 3 minutes on each side for medium-rare doneness or until the steak reaches an internal temperature of 135°F (60°C). For medium doneness, cook the steak for 4 to 5 minutes per side, or until it reaches an internal temperature of 145°F (65°C). Remove the steak from the skillet and tent it with foil for 5 minutes.
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Meanwhile, cut two 2-inch (5-cm) slices of the Vodka Garlic Butter and add them to the hot skillet. As the butter melts, add the shrimp and cook for 2 to 3 minutes on each side. You’ll know they’re ready when they turn completely opaque. Return the steak to the skillet for 1 minute to heat through and gently baste with the remaining melted Vodka Garlic Butter in the skillet.
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Remove the steak and shrimp from the skillet. Then slice the steak thinly against the grain and divide it between two serving plates topped with the shrimp and a side of crisp green beans. Drizzle the skillet juices over the steak and shrimp to serve.
Note:
You can store any leftover butter in the freezer for up to 6 months wrapped in cling wrap or parchment paper.
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