Blackened Steak and Shrimp with Citrus Butter Sauce
Blackened Steak and Shrimp with Citrus Butter Sauce is the perfect make-at-home recipe when you're craving surf and turf for dinner!
Servings: 4 servings
Equipment
Ingredients
- 2 Bone-in Ribeye Steaks 1-inch thick
- 1 pound peeled and deveined shrimp
- 3 - 4 sprigs fresh thyme
- 2 cloves garlic crushed
- 1 tablespoon fresh chopped cilantro
- Blackened Seasoning
For the Citrus Butter Sauce
- ½ cup unsalted butter
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest divided
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup + 2 tablespoons heavy cream (divided)
Instructions
- PrMelt the butter. Add lemon juice, 1 teaspoon lemon zest, salt, pepper, and 2 tablespoons of heavy cream. Whisk to combine. Set aside 2 tablespoons and divide the remaining butter in half into two ramekins.
- Place ribeye in a shallow pan. Pour one of the ramekins of butter over the steak and let marinate for 30 minutes.
- Prepare blackened seasoning if necessary.
- Heat a cast-iron skillet over medium-high heat.
- Remove steak from marinade and place on a plate. Rub the butter into the steak. Using one of the seasoning ramekins, season both sides of the steak. Rub the seasoning into the steak, and be sure to dip the sides into any of the seasonings that falls to the plate. Add shrimp to a medium-sized mixing bowl. Add seasoning from the other ramekin to the bowl and toss shrimp to coat evenly.
- Add the ribeye's to the skillet and sear for 5 minutes. Let steak sit in one place in the skillet as it cooks. Flip the steak over to cook the other side. Pour the 2 tablespoons of reserved butter onto the steak and place thyme sprigs on top. Cook for 2 minutes, then lower heat to a medium-low setting. Spoon the melted butter in the pan onto the top of the steak as it cooks continuously. This will melt into the meat and create incredibly juicy and tender steaks.
- **Allow steak to cook while basting with melted butter until the desired doneness is reached. Use a meat thermometer to determine when to remove steak from the skillet. For rare, remove from heat at 115°F. Medium rare, 125°F. Medium, 135°F. And medium-well, 145°F. Place on a cutting board to rest. The steak will continue to cook as it rests and will raise about 5 degrees in temp. **
- While the steak rests, cook the shrimp. *We suggest using the same cast-iron skillet without draining the butter and juices from the ribeye because it adds a delicious flavor to the shrimp* Arrange the shrimp in a single layer on the pan. Cook for 2 minutes, flip, then cook 2 more minutes. Remove from heat.
- Add the remaining 1/2 of the butter to a small saucepan over medium heat. Whisk in the crushed garlic and 1/4 cup heavy whipping cream. Let it come to a simmer for 2 minutes. Remove from heat and top with 1 teaspoon lemon zest.
- Garnish the shrimp with fresh chopped cilantro. Serve with citrus butter sauce and enjoy!
Notes
- I highly recommend using a cast-iron skillet for this recipe.
- I used a ribeye steak for this recipe. Feel free to use a NY Strip, T-Bone, Porterhouse, or any other cut you prefer.
- For best results, let the steak rest for the recommended time.
- We suggest using the same cast-iron skillet for cooking the shrimp without draining the butter and juices from the ribeye because it adds a delicious flavor to the shrimp.
Nutrition
Calories: 735kcal | Carbohydrates: 2g | Protein: 58g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 373mg | Sodium: 524mg | Potassium: 803mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1110IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 4mg
