Surf and Turf Steak and Shrimp

Close-up image of a juicy steak paired with creamy shrimp, served on a plate.

5 from 1 vote

Surf and Turf Steak and Shrimp

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.

Prep Time10

Cook Time15

Course: Beef recipes

Cuisine: American

Keyword: steak and shrimp, steak recipes

Servings:

Author: chefjar

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:

3/4 cup low-sodium chicken broth
1/4 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

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.

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