Manhattan striploin steak with shrimps and garlic butter
- Preparation 15 min
- Refrigeration 2 h
- Cooking 12 min
- Servings 2 to 3
- Freezing I do not suggest
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Nothing more satisfying than a surf and turf. Here, I opted for an ultra-juicy Manhattan striploin steak with giant prawns grilled to perfection. A little homemade garlic butter with that and hop, dinner is served!
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Ingredients for the butter
- 3/4 cup soft butter
- 3 cloves garlic, minced very finely
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon white wine
- Salt and pepper from the mill
Ingredients for the rest
- 2 manhattan Striploin steaks of 200 g each
- 454 g raw shrimp size 16-20, shelled but with tail
- Olive oil
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Preparation
- In a bowl, add the ingredients for the butter and season with salt and pepper. Mix well and pour in the centre of a plastic wrap.
- Roll tight and turn the sides to compact the butter in the centre to form a cylinder. Reserve in the fridge for at least 2 hours to harden.
- Remove steaks 30 minutes before cooking to temper. Season with salt and pepper generously on each side.
- In a large cast-iron skillet over medium-high heat, pour a drizzle of olive oil and add steaks.
- Cook for 2 to 3 minutes, rubbing the meat in the bottom of the pan.
- Flip the meat over and add 3 nice slices of garlic butter. Continue cooking for 2 to 3 minutes, basting the meat with the melted butter. At this point, doneness should be rare. Continue cooking if necessary. Place the meat on a plate, cover with foil and let stand for 5 minutes.
- Rinse the pan and preheat on high heat. Melt 3 nice slices of garlic butter then add the shrimps. Cook for 4 to 5 minutes without stirring the shrimps until they are well coloured and pink. Serve with the steaks and accompany with a fresh salad!
Sear the steak in a hot cast-iron skillet for 2 to 3 minutes per side, then add a few slices of garlic butter and keep basting the meat as it melts. Cooking to rare, then resting covered in foil for 5 minutes, keeps the striploin juicy and full of flavor.
Yes, mix the softened butter with garlic, parsley, white wine, salt, and pepper, then roll it tightly in plastic wrap to form a cylinder. Chill it in the fridge for at least 2 hours so it hardens enough to slice into neat rounds for basting the steak and shrimp.
Let the striploin rest for about 5 minutes, covered tightly with foil, right after it comes off the skillet. This short pause lets the juices redistribute through the meat before you plate it alongside the garlic butter shrimp.
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