This Steak and Creamy Boursin Shrimp is a fantastic and easy gourmet steak recipe to make! A quick, gourmet surf and turf option that pairs seared steak with luxurious shrimp in a smooth Boursin sauce. Perfect for a fancy yet easy home-cooked meal.
Steak and Shrimp Recipe
Make your guests think you've got a secret chef hidden in your kitchen with this quick steak and creamy shrimp dinner! It's ready in under 25 minutes. The rich, creamy garlic sauce, enhanced with a touch of Boursin cheese, is incredibly delicious. It tastes like it's straight from a fancy restaurant. You'll even impress yourself! Perfect when paired with tender, juicy steaks that just melt in your mouth.
Serve this steak and creamy shrimp dish with a side of fluffy Mashed Potatoes and Air Fryer Asparagus for a perfectly rounded, restaurant-quality meal.
✅ You'll Need
For a successful Steak and Creamy Shrimp dinner, using quality ingredients is key.
Steaks:
- Choice of Steak: Opt for high-quality cuts like New York Strip, Ribeye, or Porterhouse. These cuts are known for their marbling and flavor.
- Preparation: Brushing the steaks lightly with olive oil before cooking helps prevent sticking to the grill or pan and adds a subtle richness.
- Seasoning: Simple seasonings like salt and freshly ground black pepper enhance the natural flavors of the meat without overpowering it.
Shrimp:
- Quality: Choose large shrimp for a meaty bite; ensure they are deveined for cleanliness and ease of eating, with tails on or off based on personal preference.
- Cooking Fat: We use unsalted butter to cook the shrimp. It adds a rich, silky texture and flavor that complements the shrimp perfectly.
Garlic Butter Sauce:
- Chicken Broth: Low-sodium chicken broth provides a flavorful base for the sauce without making it too salty, which allows better control of the overall seasoning.
- Cream: Heavy cream adds a luxurious creaminess to the sauce, making it rich and velvety.
- Cheese: Boursin Cheese, particularly the garlic and herb variety, infuses the sauce with creamy texture and robust flavors.
- Seasonings: Dijon mustard adds a tangy sharpness that cuts through the richness, while additional salt and pepper are used for final seasoning adjustments.
- Herbs: Chopped fresh parsley not only adds a pop of color but also a fresh, herbal note that brightens the dish.
🔪 How to Make Steak and Shrimp
First, dry the steaks with a paper towel to remove any excess moisture.
Next, lightly brush them with olive oil and season both sides with salt and freshly ground black pepper.
Heat up a large cast iron skillet or grill on medium-high heat. Cook the steaks for about 4-5 minutes on each side until they are nicely browned and cooked to your liking. After cooking, move them to a warm plate and set them aside.
Melt the butter in the same skillet.
Add the shrimp, sprinkle with salt and pepper, and cook until they are pink and just done, which should take about 2 minutes. Transfer to a bowl and set aside.
Deglaze the skillet with a bit of chicken stock, then add the rest along with heavy cream and heat until it simmers. Mix in Boursin cheese and stir until it melts into a sauce.
Add Dijon mustard and let it thicken; remember, it will continue to thicken as it cools. Season with salt and pepper.
Return the shrimp to the pan, add parsley, and stir everything together.
How to Tell if a Steak is Done?
- Rare Steaks: Feel soft and leave an indent when pressed. They should reach an internal temperature of about 140°F (60°C).
- Medium-Rare Steaks: Are slightly springy to the touch and should have an internal temperature of about 145°F (63°C).
- Medium Steaks: Feel more springy and quickly bounce back when pressed, with an internal temperature of around 160°F (70°C).
- Well-Done Steaks: Are firm to the touch, with an internal temperature of about 170°F (76°C).
❗ Remember, steaks continue cooking even after they're removed from the heat, so let them rest for 5-10 minutes to let the juices redistribute before serving. During this time, you can sear the shrimp and prepare the creamy sauce. If you're grilling, you'll need a pan for the sauce.
👨🍳 Recipe Tips
- Choose high-quality cuts like Ribeye or Sirloin for the best flavor and texture.
- Pat the steaks dry before seasoning to ensure a better sear.
- Season the steaks generously with salt and pepper before cooking to enhance their flavor.
- Ensure the skillet is very hot before adding the steak to achieve a good sear and lock in juices.
- Peel and devein the shrimp for a cleaner eat. If frozen, ensure they are thoroughly thawed.
- Cook the shrimp until just pink to keep them tender.
🗄️ Storage and Reheating
- To store leftover steak and shrimp, place them in an airtight container and refrigerate for up to 3 days. For best results, store the steak and sauce separately if possible.
- To reheat, gently warm the steak in a skillet over medium heat until just heated through. Avoid microwaving as it can make the steak tough. For the shrimp and sauce, reheat in a saucepan over low heat, stirring occasionally, until warm. Be careful not to overcook the shrimp while reheating.
More Steak and Shrimp Recipes
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Surf and Turf Steak and Shrimp
Ingredients
For Steaks:
- 4 high-quality steaks such as New York Strip, Ribeye, or Porterhouse
- Olive oil for brushing
- Salt and freshly ground black pepper to taste
For Shrimp:
- 2 tablespoon unsalted butter
- 8 ounces large shrimp deveined, tails on or off
- Salt and freshly ground black pepper to taste
For the Garlic Butter Sauce:
- ¾ cup low-sodium chicken broth
- ¼ cup heavy cream
- 1 5.2 ounce 150g package Boursin Cheese (garlic and herb variety), softened
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped optional
Instructions
- Pat the steaks dry with paper towel to remove any excess moisture. Then, brush lightly with olive oil and sprinkle both sides with a generous amount of salt and ground black pepper.
- Preheat a large cast iron skillet or grill over medium-high heat. Cook the steaks for 4-5 minutes on each side until they're browned and reach your preferred level of doneness. Transfer to a warm plate and set them aside.
- Melt 2 tablespoons of butter in the skillet. Add the shrimp, season with salt and pepper, and sear until they turn pink and are just cooked, about 2 minutes. Then, transfer the shrimp to a bowl and set aside.
- Deglaze the skillet with a small amount of chicken stock, then add the remaining stock and heavy cream and bring to a gentle simmer.
- Add the Boursin cheese and stir it with a spatula. As it warms up, it will melt into the stock and form a sauce. Stir in the Dijon mustard, then let the sauce simmer for a few minutes to thicken. Keep in mind that it will thicken further as it cools down. Season with salt and pepper.
- Return the shrimp to the pan, sprinkle with parsley, and stir to combine.
- Serve with steaks.
Notes
Nutrition
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Megan says
Talk about a show-stopper! The steak was tender and juicy, and the shrimp were perfectly cooked. I made this for a date night at home, and my husband was super impressed!
Tatiana says
hat’s awesome, Megan! Sounds like a perfect date night meal—so happy to hear it was a hit!