Surf and Turf is the perfect dinner for two .
Although you can scale it up to feed more people .
But imagine tender juicy filet mignon shrimp in a garlic rosemary butter .
But I don't need to tell you .
Let me show you .
Hey , everybody .
It's Natasha of Natasha's kitchen dot com .
Today we're making steak and shrimp also known as Surf and Turf .
This is absolutely a restaurant quality dish .
It takes less than 30 minutes to make and it is packed with flavor .
It's so juicy and tender and you're gonna love that butter sauce .
You'll just want every drop from the pan .
I love to pour it over the steak and shrimp at the end and I am so hungry .
So let's get started .
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Every time we post a new recipe , you'll need two filet mignon steaks each about 1.5 inches thick .
Just before you start cooking , you'll want to pat them dry with paper towels , then season generously with salt and freshly ground black pepper .
Keep in mind if you're not able to get a filet mignon , you can substitute the steaks with rib eye or New York steak .
Be sure to season both sides of the steak .
I'm using a total of one teaspoon of salt and half a teaspoon of black pepper .
Once the seasoning is on , lightly , massage it into your steaks .
I also like to roll the sides of the steak on the plate to pick up any leftover salt and pepper .
I'm using 12 ounces of large shrimp .
These are peeled and deveined and I've left the tails on because I think it looks prettier thoroughly .
Pat those dry with paper towels , then season lightly with just a quarter teaspoon of salt and a quarter teaspoon of black pepper .
Stir that together to combine .
I'm gonna quickly wash my hands and it's time to hit the stove place a large heavy skillet .
I love using my cast iron pan over medium high heat .
Once the skillet is hot and you see it starting to smoke , add half a tablespoon of light olive oil and swirl to coat the pan .
Add the steaks to your hot skillet and let them sear for a good four minutes without turning them .
You want them to develop a beautiful golden brown crust , then flip them over and let them continue to sear on the second side for about 3 to 4 minutes .
Once you've gotten a beautiful sear on both sides , use some tons to turn the steaks onto their sides to render the white fat and sear the edges .
This takes about 30 to 60 seconds per edge to ensure they're perfectly cooked through to your liking .
You'll want to use an instant read thermometer .
Now , this is our favorite thermometer .
I use it for all of my meats and I will make sure to link to it in the recipe notes .
You'll wanna take the steaks out of the pan about 10 degrees before they've reached your desired temperature .
Transfer those to a plate loosely tent with foil and let them rest .
Now reduce your heat to medium and right away .
Add three tablespoons of unsalted butter , then add some quartered garlic cloves and a sprig of fresh rosemary .
Add all of your shrimp to the pan and spread them out .
So they're cooking in a single layer , saute your shrimp for just one minute per side or just until they're cooked through shrimp .
Cook very fast .
So be sure you don't overcook them or they will turn rubbery as soon as the shrimp look pink and opaque , you're gonna take them off the heat , right .
Our steak has been resting for about 10 minutes and the internal temperature has reached about 135 F , which should give us a perfect medium doneness .
Add the steaks back to your warm skillet along with any juices that have accumulated on your plate .
Turn the steaks to coat in that amazing garlic rosemary butter and spoon on extra butter over the top .
You can transfer the steaks and shrimp to a platter to serve or just serve it right out of the pan .
Coming in hot .
Oh , my goodness .
I am so hungry for this .
I mean , you guys are just looking at this .
I have to smell it too .
I cannot wait to enjoy this .
Oh , and before we serve I do have something else .
Oh , to go with this surf and turf .
I have made my boiled new potatoes in butter and olive oil .
It's so easy and so delicious .
And if you start the potatoes at the same time as the surf and turf , it's done at the same time .
So dinner is ready and I'm ready to dig in .
By the way , I do have that recipe on my site .
So you'll find the link in the notes .
It's so easy and it just goes really well with these , with the steak and the shrimp .
So I'm gonna add some buttery potatoes .
So hungry for this .
This is just the perfect date night in .
It's so such a romantic meal and it's so special .
I mean , filet mignon juicy shrimp .
And if you don't like shrimp , you can try lobster .
That's also very good .
A bunch of shrimp .
Oh , I love shrimp .
If you've been following our channel for any length of time , you will know that I have a small , large obsession with shrimp .
Maybe it took a little more than half .
My poor husband .
He has to watch this taste too .
You'll get your portion , honey .
And we definitely want to take advantage of the pan juices because that garlic rosemary butter is incredible .
And it's like a brown butter .
At this point .
I like to just put that over the steak , put that over the shrimp .
Here we go .
I'm gonna show you just how tender this steak is .
This is the best way to cook a steak because you can really keep an eye on it .
So it doesn't get overcooked , but definitely , definitely get yourselves .
One of these .
This is our favorite thermometer .
I will link to this in the notes .
It is a lifesaver , especially when you're cooking expensive cuts of meat .
You don't want to mess that up .
Here we go .
Do some sliced and this knife just goes through that steak like butter filet mignon is so tender , especially when it's cooked right that you can just go through it with a fork .
Seriously , it's so good .
All right .
We're gonna get that bite of steak , gonna push it around those pan juices because mm .
Here we go .
Get in my belly .
Look at this cut of steak getting close and look at how juicy and tender that is .
And I'm gonna grab one of these plump shrimp because how can I not look at this ?
And these are just like swimming in that flavored butter , you know , it's gonna be good .
Oh , my gosh .
This totally tastes restaurant quality .
I mean , like something that you would pay probably more than 100 and $50 for two people in a nice steak house .
But I made this in my kitchen in less than 30 minutes and for a fraction of the price .
This is so good .
I have to have another 10 , my God .
This is so good .
Literally one minute per side and they are so plump juicy and tender .
Oh , ok .
My poor husband , honey , come and get it .
We'll see you in the next episode of Natasha's kitchen .