Gourmet Surf and Turf


For the Steaks

4 New York Steak strip steaks (Porterhouse steaks)

Sea salt and pepper, to season

1 to 2 tablespoons olive oil

For the Shrimp

3 tablespoons unsalted butter, divided

8 Oz. shrimp deveined

1 tablespoon garlic, minced

1/4 cup dry white wine

3/4 cup heavy cream

1/4 cup fresh shredded parmesan cheese

Sea salt and pepper to taste

1 tablespoon fresh curley parsley, chopped

For the Steaks

Pat steaks dry with paper towel, then season with salt and pepper.

Heat a large cast iron skillet or grill over medium high heat.

Sear/grill steaks for 4 to 5 minutes each side until browned and cooked to desired doneness.

Transfer steaks to a warm plate then set aside.

For the Shrimp

Melt 2 tablespoons butter in the skillet.

Add shrimp, season with salt and pepper and sear for 2 minutes then set aside.

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

To the same skillet, add the remaining butter, add garlic, saute until fragrant (about 30 seconds).

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

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

Reduce heat to low medium heat, add cream and bring to a simmer, while stirring occasionally.

Add parmesan cheese allow to melt in the simmering sauce.

Season with salt and pepper to your taste.

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

Serve shrimp over steaks. Enjoy!
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