Manhattan striploin steak with shrimps and garlic butter (surf and turf)

Name: Manhattan striploin steak with shrimps and garlic butter (surf and turf)
Prep time: 15 min
Cook time: 12 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 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; 2 manhattan Striploin steaks of 200 g each; 454 g raw shrimp size 16-20, shelled but with tail; Olive oil

Preparation 15 min
Refrigeration 2 h
Cooking 12 min
Servings 2 to 3
Freezing I do not suggest

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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!