Mike Evans’ Steak and Shrimp

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Mike Evans’ pan seared steak and shrimp makes surf-and-turf easy for a weeknight meal.

INGREDIENTS

FOR THE STEAK

1-inch thick steak, of your choice
1 tablespoon of Garlic Powder
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
4 tablespoons canola oil
3 tablespoons butter
2 sprigs thyme
2 bunches rosemary
1 tablespoon of minced garlic

FOR THE SHRIMP

½ lb shrimp
1 cup olive oil
1 tablespoon garlic …or as much as you like (finely chopped)
1 tablespoon red pepper flakes (to taste)
2 teaspoon paprika
Salt and pepper to taste
1 tablespoon lemon juice

INSTRUCTIONS

Season the steak evenly with garlic, salt, and pepper on all sides.
Heat the canola oil in a skillet or stainless steak pan over high heat until smoking.
Immediately, add the butter, thyme, rosemary, swirling the pan to melt the butter quickly.
Place the herbs and garlic on top of the steak, and push the steak towards the top of the pan. Tilt the pan towards you to pool the butter near the bottom.
Using a spoon, continuously scoop the butter over the top of the steak
Flip steak when there is a nice crust
This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel like what rare steak feels like when pressing the surface of the steak. For medium rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
Rest the steak for 10 minutes on a cutting board.
While resting steak, heat olive oil in separate pan.
Add shrimp, garlic, red pepper flakes and paprika.
Add salt pepper and lemon to taste.
Cook until shrimp is pink.