Steam-grilled Surf and Turf
By Staub
Steam-grilled Surf and Turf
By Staub
Yield/Serves:
Makes 4 servings
- 4 (8-ounce) New York strip steaks
- 1¼ teaspoons fine sea salt, divided
- 4 tablespoons butter
- 1 tablespoon minced parsley
- 1 clove garlic, minced
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon vegetable oil
- 1 lb. shell-on shrimp
- ½ teaspoon freshly grated lemon zest
- ⅛ teaspoon cayenne (optional)
This recipe was designed for the Staub Steam Grill.
Trim any excess fat from the steaks. Sprinkle them with ½ teaspoon salt and let sit 30 minutes at room temperature. Meanwhile, in a small bowl mash together the butter, parsley, garlic, ¼ teaspoon of the salt, and ½ teaspoon of the black pepper. Set aside.
Preheat oven to 250°F to keep steaks warm while you cook the shrimp. Heat the steam grill over high heat. When the pan is hot, pat the steaks dry and brush them with oil. Set 2 of them in the pan. Reduce heat to medium and cook until grill marks form, 4 minutes for rare, 5 minutes for medium rare, 6 minutes for medium, and 7 to 8 minutes for well done. Turn steaks over and cook on the other side for the same amount of time, depending on desired level of doneness.
Transfer steaks to a rimmed baking sheet, cover, put in the oven to keep warm, and repeat with remaining steaks. While the steaks are cooking, put the shrimp in a large bowl. Sprinkle with remaining ½ teaspoon salt, remaining ½ teaspoon black pepper, lemon zest, and cayenne, if using. Toss to coat evenly. Drizzle with remaining oil and toss again to coat. Return the pan to high heat (do not wash the pan, just wipe out any large or burned bits that the steak may have left behind; the steak pan juices will help steam-grill the shrimp). Add shrimp, cover, and cook for 2 minutes (smaller shrimp or shrimp without shells will take less time, as little as 1 minute). Turn shrimp over, cover, and cook until cooked through, about 2 minutes. Divide steaks and shrimp between 4 plates. Top each steak with 1 tablespoon of the compound butter.
Trim any excess fat from the steaks. Sprinkle them with ½ teaspoon salt and let sit 30 minutes at room temperature. Meanwhile, in a small bowl mash together the butter, parsley, garlic, ¼ teaspoon of the salt, and ½ teaspoon of the black pepper. Set aside.
Preheat oven to 250°F to keep steaks warm while you cook the shrimp. Heat the steam grill over high heat. When the pan is hot, pat the steaks dry and brush them with oil. Set 2 of them in the pan. Reduce heat to medium and cook until grill marks form, 4 minutes for rare, 5 minutes for medium rare, 6 minutes for medium, and 7 to 8 minutes for well done. Turn steaks over and cook on the other side for the same amount of time, depending on desired level of doneness.
Transfer steaks to a rimmed baking sheet, cover, put in the oven to keep warm, and repeat with remaining steaks. While the steaks are cooking, put the shrimp in a large bowl. Sprinkle with remaining ½ teaspoon salt, remaining ½ teaspoon black pepper, lemon zest, and cayenne, if using. Toss to coat evenly. Drizzle with remaining oil and toss again to coat. Return the pan to high heat (do not wash the pan, just wipe out any large or burned bits that the steak may have left behind; the steak pan juices will help steam-grill the shrimp). Add shrimp, cover, and cook for 2 minutes (smaller shrimp or shrimp without shells will take less time, as little as 1 minute). Turn shrimp over, cover, and cook until cooked through, about 2 minutes. Divide steaks and shrimp between 4 plates. Top each steak with 1 tablespoon of the compound butter.