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Servings: 2 people

Surf and Turf is easy, excellent, and is sure to satisfy everyone at the table. Use one of our surf and turf bundles, which are conveniently packed with juicy saltwater white shrimp and tender filets or wonderfully marbled dry aged ribeyes!

Shop our 21 Day Dry Aged Ribeyes + Shrimp Bundle HERE!

Shop our 10 Day Dry Aged Filets + Shrimp Bundle HERE!

Ingredients

  • 2 Circle M Meats 10 Day Dry Aged Filets OR 2 Circle M Meats 21 Day Dry Aged Ribeyes
  • 1 LB Circle M Meats Saltwater White Shrimp, peeled, deveined, tail-on (26-30 count)
  • 1 1/2 Tsp Kosher salt, divided, or to taste
  • 3/4 Tsp black pepper, divided, or to taste
  • 1/2 Tbsp canola oil, or any high heat cooking oil
  • 3 Tbsp unsalted butter
  • 2 garlic cloves, peeled and quartered
  • 1 sprig fresh rosemary

Instructions

  1. Pat dry shrimp and steaks thoroughly with a paper towel.
  2. Season both sides of the steak with 1 tsp salt and 1/2 tsp black pepper.
  3. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper or to taste.
  4. Heat a large cast-iron skillet over medium/high heat. Once it’s hot to the point where it’s just starting to smoke, add 1/2 Tbsp canola oil.
  5. Add the steaks and sear for 4 minutes on the first side then flip and sear for 3-4 minutes on the second side (see our doneness guide below).
  6. Remove steaks from the skillet when it is about 10 degrees from your desired doneness (the temperature will continue to rise as it rests).
  7. Transfer the steaks to a plate and let them rest.
  8. Reduce the heat to medium and add 3 Tbsp butter, quartered garlic cloves, and a sprig of rosemary.
  9. Add the seasoned shrimp to the pan and spread in a single layer. Sauté about 1 minute per side or until pink and opaque and cooked through then immediately remove the skillet from the heat.
  10. Pour the shrimp along with the pan butter sauce over your steaks and enjoy!

 

PRIME HAND CUT & DRY AGED STEAKS FROM THE HEARTLAND

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