Steak and Shrimps (Surf and Turf) 煎牛排大蝦

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Ingredients:
12-16 oz Strip steak (12-16安士牛排)
6-8 large shrimps, peeled and deveined (6-8只去殼大蝦)
8 oz asparagus (8安士蘆筍)
2 Tbsp unsalted butter, softened (2湯匙無鹽黃油)
1 Tbsp parsley leaves (1湯匙歐芹葉)
½ tsp onion powder (1/2 茶匙洋蔥粉)
¼ tsp garlic powder (1/4 茶匙大蒜粉)
¼ tsp table salt (1/4茶匙細鹽)
¼ tsp black pepper (1/4茶匙黑胡椒)
Quarter of a lemon juice (1/4只檸檬汁)
Parsley leaves for garnish (少許歐芹葉作點綴)
Salt and pepper to taste (鹽和黑胡椒調味)
Instruction:
Buy a well-marbled steak with white streaks of fat that are throughout the entire steak. New York Strip, Rib-eye steaks are great choices. The thickness of the steak will determine how long or short the cooking time will be, buy a steak that is at least 1 inch thick. Let the meat warm up in the room temperature 45 minutes prior to cooking.
Add salt and pepper to season the shrimps and set them aside.
Finely mince 1 tablespoon parsley leaves and add it to the softened butter. Then add onion powder, garlic powder, salt and black pepper. Mash this all together to make a very flavorful compound butter.
Drizzle a teaspoon oil and coat the oil evenly over the steak, then sprinkle salt liberally on both sides.
Use a cast iron skillet for best heat conduction. Heat the skillet over high heat until it’s ripping hot, 5-hundred-degree Fahrenheit. Add one tablespoon oil and coat the skillet thoroughly. In goes the steak, the cooking time for it is about 10-12 minutes total. Flip the steak over every 2 minutes to insures even cooking and even crust throughout the steak. With each flipping, it allows the layers of crust to build on top of each other. After 8 minutes or two flips each side, turn the heat to medium low and let the steak finish cooking rest of the time. Also, don’t forget to sear the sides.
Remove the steak from the skillet and let it rest for 5-10 minutes undisturbed. Add some compound butter over the top and tent it with a large piece of foil.
**Degree of Doneness (steak’s internal temperature)
Use a meat thermometer or instant-read thermometer to check for doneness:
Rare: 125°F or 52°C
Medium Rare: 135° or 57°C
Medium: 145° or 63°C
Medium Well: 150°F or 66°C
Well done: 160°F or 71°C
Add a tablespoon oil to a sauté pan, add the shrimps. Flip them after one minute, add 1 tablespoon butter, cook for another minute, and some fresh squeezed lemon juice.
Blanch the asparagus in salted water for one and half minute. Add them to the cast iron pan with a little oil, let them fry for 1 minute on the first side or until it is nicely charred. Turn them over and fry on the other side for another minute. Serve them alongside with the steak and shrimps.