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

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


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



  • 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!