Hey everybody. I'm Todd Simon, fifth generation owner and chief steak evangelist at Omaha Steaks.
Today I'm going to be making a surf and turf featuring Omaha Steaks'
Private Reserve Strip Steaks and our Red Argentinian Shrimp. So, let's get to it.
The first thing we're going to do is some basic steak preparation. I'm starting out with room
temperature Private Reserve New York Strip Steaks. So, I always like to put salt and pepper. I mean,
it's pretty basic, but it really brings out the flavor of any steak, especially these Private
Reserve Strip Steaks. So, there's our steaks. They're ready to go. I'm going to let them
sit at room temperature for about an hour and then we'll get ready for the rest of the recipe
So, our steaks are set aside and ready to go and I'm going to make this compound
butter that couldn't be simpler. So, we start out with butter. I've got some
lemon zest here, parsley, garlic, some black pepper, some Kosher salt,
some thyme, a little bit of lemon juice to thin it all out a little bit.
Now, I get to cook the steaks. So, here we go. Now we're going to be using a method
today called the Sear and Roast Method. A little bit of grapeseed oil in this
pan. I've already you can see it's steaming already. I've already got the pan turned on.
So, what I'll do is, I'll sear them for just a couple minutes on each side
then I've got a 300-degree oven here. I'm going to put them in the 300-degree oven in the pan
and roast them until they get the internal temperature of about 130 degrees.
I'm just going to go ahead and flip them. On their first flip here.
Man, these are looking good. So, now that the steaks are perfectly seared, I'm going to pick
up the whole pan and I'm just going to put them in the hot 300-degree oven and let them roast
for about 10 minutes. We'll check on them, going for the 130-degree internal temperature.
So, what I'm doing now is, I'm going to blanch this broccolini. Just for about three minutes,
uh in boiling salt water. And then we'll take it out and this is going to come
into play in the next part of the recipe. We're going to let it drain
a little bit and then we're going to use it in the sauté in the next step.
Well there you go. Our blanched broccolini, humble but mighty, will feature very prominently in the
next stage of this recipe. Alright so my steaks are ready in the oven. I'm going to get them out
and we're just going to let the steaks rest.
Resting is perfect to let the juices circulate in the steak. You don't want to cut the steak
too early because it will make the steak dry out. So, the next step in this recipe is,
we're going to start out by sautéing that broccolini that I blanched before.
A little bit of olive oil, the garlic,
and what that it's going to sizzle up there. Whoa! Go ahead and put the broccolini in
with a little bit of butter,
a little bit of pepper flakes, and some salt, because, well,
I love salt. You can never have too much salt.
Now what we're going to do here is just flavor the broccolini
with the pepper, the butter, the garlic. Our humble broccolini has been transformed
into a spicy, buttery, delicious, slightly salty broccolini.
Okay. So now we're going to do the surf part. And I've done my broccolini. We're going to use
the same pan that we did the broccolini. So, it's already got those great flavors of the butter and
the chili flakes and we're going to use this Argentinian Red Shrimp. They're almost like
lobster and they cook a little bit quicker.
So, here's the pan. It's already going. A little olive oil, a little butter,
and then in go the Argentinian Red Shrimp.
I'm going to use a little bit of this Omaha Steaks Signature Seafood Seasoning.
You can see that they start to kind of curl up on themselves. That's a good indication
that they're starting to get done. So, I'll go ahead and flip some of these over right now.
So, what do you think of that? I think those shrimp are exactly perfect. So now I have all
my ingredients for my surf and turf together. And you saw how easy it was to make them.
I'm going to start by just taking a few slices off the steak. And by the way,
if that's not medium rare I don't know what is. By the way, look at this what happens
with that sear roast. Beautifully cooked throughout. I mean, it's really spectacular.
So, I'm just going to go ahead and spoon some of the compound butter
across the top of the steak, across the top of the shrimp. I'll put a little on the broccolini too.
The Omaha Steaks Private Reserve New York Strip Steak, Argentinian Red Shrimp
with a side of spicy broccolini and a compound herb butter.
Voila.