Steak
- One a cutting board or mat, season steak on each side with salt, pepper, garlic powder and onion powder.
- Heat a cast iron skillet over medium-high heat. Add tbsp. of olive oil. Once oil is hot, add steaks to skillet and press down. Once steak has cooked for 2 minutes, add butter, garlic cloves and thyme sprigs to skillet. After steak has cooked for an additional 3 minutes, using tongs, flip and cook on other side for 4 minutes.
- Reduce heat to medium, and spoon butter over steak. Continue to do this until temperature is 5 degrees less than desired temperature on an instant-read thermometer. See notes below for steak doneness temperatures. Steak will cook an additional 5 degrees while it rests.
- Let steak rest for at least 10 minutes before serving.
Shrimp & Lobster Cream Sauce
- In a bowl, season shrimp with all-purpose seasoning. Do not over season. Shrimp is already flavorful itself.
- In a 10 inch skillet, heat olive oil and 1 tbsp. of butter over medium heat. Sear shrimp for 2 minutes on one side, then flip and sear for 1 minutes. Remove and set aside. Add 1 tbsp. of butter skillet, then add lobster Sauté lobster until it turns pink in color. Shouldn’t take no longer than 3 minutes. Remove and set aside.
- Add 6 tbsp. of butter to skillet. When butter starts to melt, add white wine and clam juice. Let mixture come to a simmer. Slowly whisk in heavy cream and bring to simmer. Stir in salt, pepper, garlic powder, onion powder and smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce and thicken. Taste and add more salt if you feel it needs it.
- Stir in shrimp and lobster and let simmer for an additional 1-2 minutes.
- Serve on top of cooked steak.
NOTES
Medium rare: 130 – 135 degrees F
Medium: 140 – 145 degrees F
Medium well: 145-150 degrees F
Well done: 160 and up
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