Hi guys,
I’m grateful to have recently celebrated another birthday and there was one dish that I had been craving.
Surf n Turf. I found some gorgeous bone-in New York Strip steaks and I had some colossal 13-15 shrimps in the freezer, so I was very excited.
The steaks were seasoned with kosher salt and freshly ground black pepper while I ran some cold water over the deveined shrimp. When the shrimps were thawed, I placed my cast iron pan on the stove and let it get smokey. I dripped some vegetable oil on the pan and once that was hot I pressed my steaks down. After two minutes, I flipped them and pressed the edges into the pan with my tongs. One and a half minutes went by and I sprinkled a touch of garlic powder on the top of the steaks, then, set the pan in the oven that was already pre-heated to 300F. Another two or three (I really don’t remember) and I removed the steaks to a metal plate and tented them with foil.
I peeled five of the large shrimp by placing my knife into spot where the vein had been removed about an inch from the head leaving the thickest part intact; then, I bifurcated the shrimp down to the pointy end of the tail, leaving the two fins on either side of the cut. This allowed me to pull the meat out of the tail fins without breaking it off and also lets the meat curl up like the horns of an antelope while cooking. I seasoned the shrimp liberally with kosher salt turning them and rubbing it into all the surfaces.
Since my cast iron pan already had this gorgeous layer of rendered fat from the steaks and that little bit of garlic powder, I set each shrimp down on the pan like a butterfly, turning them and shaking the pan back and forth to cook through.
I plated my steak and set the shrimp on top. The final step was a light dusting of Salt From Mars®, Happy Birthday to me!!
Thanks for reading this, I hope you enjoyed it!!
