- Surf and turf is the perfect dinner for two,
although you can scale it up to feed more people.
But imagine tender, juicy filet mignon,
shrimp in a garlic rosemary butter.
But I don't need to tell you. Let me show ya.
(upbeat music)
(Natasha grunts)
Hey, everybody. It's Natasha of NatashasKitchen.com.
Today, we're making steak and shrimp,
also known as surf and turf.
This is absolutely a restaurant-quality dish.
It takes less than 30 minutes to make,
and it is packed with flavor.
It's so juicy and tender,
and you're gonna love that butter sauce.
You'll just want every drop from the pan.
I love to pour it over the steak and shrimp at the end.
And I am so hungry, so let's get started.
(hands tapping)
By the way if you haven't already,
make sure, make sure you subscribe to our channel
and click that little bell icon,
so you'll get notifications
every time we post a new recipe
You'll need two filet minion steaks,
each about one and a half inches thick.
Just before you start cooking,
you'll wanna pat them dry with paper towels,
then season generously with salt
and freshly ground black pepper.
Keep in mind if you're not able to get a filet minion,
you can substitute the steaks
with ribeye or New York steak.
Be sure to season both sides of the steak.
I'm using a total of one teaspoon of salt
and half a teaspoon of black pepper.
Once the seasoning is on,
lightly massage it into your steaks.
I also like to roll the sides of the steak
on the plate to pick up any leftover salt and pepper.
I'm using 12 ounces of large shrimp.
These are peeled and deveined,
and I've left the tails on
because I think it looks prettier.
Thoroughly pat those dry with paper towels.
Then season lightly with just a quarter teaspoon of salt
and a quarter teaspoon of black pepper.
Stir that together to combine.
I'm gonna quickly wash my hands.
And it's time to hit the stove.
Place a large, heavy skillet,
I love using my cast-iron pan, over medium high heat.
Once the skillet is hot
and you see it starting to smoke,
add half a tablespoon of light olive oil
and swirl to coat the pan.
Add the steaks to your hot skillet
and let them sear for a good four minutes
without turning them.
You want them to develop a beautiful golden-brown crust.
Then flip them over
and let them continue to sear on the second side
for about three to four minutes.
Once you've gotten a beautiful a sear on both sides,
use some tongs to turn the steaks onto their sides
to render the white fat and see the edges.
This takes about 30 to 60 seconds per edge.
To ensure they're perfectly cooked through to your liking,
you'll wanna use an instant-read thermometer.
Now, this is our favorite thermometer.
I use it for all of my meats,
and I will make sure to link to it in the recipe notes.
You'll want to take the steaks out of the pan
about 10 degrees
before they've reached your desired temperature.
Transfer those to a plate,
loosely tent with foil, and let them rest.
Now, reduce your heat to medium, and right away,
add three tablespoons of unsalted butter.
Then add some quartered garlic cloves
and a sprig of fresh rosemary.
Add all of your shrimp to the pan and spread them out,
so they're cooking in a single layer.
Saute your shrimp for just one minute per side
or just until they're cooked through.
Shrimp cook very fast, so be sure you don't overcook them
or they will turn rubbery.
As soon as the shrimp look pink and opaque,
you're gonna take them off the heat.
(upbeat music)
All right, our steak has been resting for about 10 minutes
and the internal temperature
has reached about 135 degrees Fahrenheit,
which should give us a perfect medium doneness.
Add the steaks back to your warm skillet,
along with any juices that have accumulated on your plate.
Turn the steaks to coat
in that amazing garlic rosemary butter
and spoon on extra butter over the top.
You can transfer the steaks and shrimp to a platter to serve
or just serve it right out of the pan.
All right, coming in hot.
Oh my goodness.
I am so hungry for this.
I mean, you guys are just looking at this.
I have to smell it, too, okay?
I cannot wait to enjoy this.
Oh, and before we serve, I do have something else.
Wha.
To go with this surf and turf,
I have made my boiled new potatoes in butter and olive oil.
It's so easy and so delicious.
And if you start the potatoes at the same time
as the surf and turf, it's done at the same time,
so dinner is ready.
And I'm ready to dig in.
By the way, I do have that recipe on my site,
so you'll find the link in the notes.
It's so easy.
And it just goes really well with these...
with the steak and the shrimp.
So I'm gonna add some buttery potatoes.
So hungry for this.
This is just the perfect date night in.
It's so, such a romantic meal, and it's so special.
I mean, filet mignon, juicy shrimp.
And if you don't like shrimp, you can try lobster.
That's also very good.
A bunch of shrimp.
Oh. I love shrimp.
If you've been following our channel
for any length of time,
you will know that I have a small,
large obsession with shrimp.
Yum.
Okay. Maybe I took a little more than half.
My poor husband. He has to watch this taste test, too.
You'll get your portion, honey.
And we definitely wanna take advantage of the pan juices
because that garlic rosemary butter is incredible.
And it's like a brown butter at this point.
I like to just put that over the steak.
Put that over the shrimp.
Okay, here we go.
I'm gonna show you just how tender this steak is.
This is the best way to cook a steak
because you can really keep an eye on it,
so it doesn't get overcooked.
But definitely, definitely get yourselves one of these.
This is our favorite thermometer.
I will link to this in the notes.
It is a lifesaver,
especially when you're cooking expensive cuts of meat.
You don't wanna mess that up.
Okay, here we go.
Do some sliceroo.
And this knife just goes through that steak like butter.
Filet minion is so tender,
especially when it's cooked right,
that you can just go through it with a fork.
Seriously, it's so good.
All right.
We're gonna get that bite of steak.
Gonna push it around those pan juices, because mm.
Here we go.
Yum. get in my belly.
Oh. Mm-hmm.
Mm.
Look at this cut of steak.
Get in close, and look at how juicy and tender that is.
And I'm gonna grab one of these plump shrimp,
because how can I not?
Look at this.
And these are just like swimming in that flavored butter.
You know it's gonna be good.
Oh my gosh.
Hmm. Hmm hmm hmm.
Mm.
This totally tastes restaurant quality.
I mean, like something that you would pay
probably more than $150 for two people in a nice steakhouse.
But I made this in my kitchen in less than 30 minutes
and for a fraction of the price.
This is so good. I have to have another one.
Oh my goodness.
These are so good.
Literally, one minute per side,
and they are so plump, juicy, and tender.
Mm. Oh.
Okay. My poor husband. (laughs)
Honey, come and get it.
We'll see you on the next episode of Natasha's Kitchen.