Name: Surf and Turf
Yield: 4 servings
Ingredients: ½–pound unsalted butter, room temperature (227 g); 1 clove garlic, minced; 1 tsp to 2 tsp. tequila (optional) (5 ml); Zest of 1 lime; Salt and freshly cracked pepper, to taste; 1 Tbsp to 2 tbsp. chopped fresh coriander (15 to 30 ml); 2 Tbsp olive oil (30 ml); 1 lb(s) tiger shrimp, medium size, peeled and deveined (454 g); tsp ground cumin (1 ml); Pinch of cayenne (optional); Coarse salt and freshly cracked black pepper, to taste; 4 6 oz rib eye steaks, about 1-inch thick (each 168 g); 1 to 2 tbsp. olive oil, for brushing on steaks (optional); Coarse salt and freshly cracked pepper, to taste

YIELDS

4 servings

Create your own Steakhouse at home! Vary the flavours of the compound butter to whatever suits your tastes by changing up the herbs and aromatics.

Ingredients

Lime and Coriander Compound Bu

½–pound

unsalted butter, room temperature (227 g)

clove garlic, minced

tsp to 2 tsp. tequila (optional) (5 ml)

Zest of 1 lime

Salt and freshly cracked pepper, to taste

Tbsp to 2 tbsp. chopped fresh coriander (15 to 30 ml)

Shrimp

Tbsp olive oil (30 ml)

lb(s) tiger shrimp, medium size, peeled and deveined (454 g)

tsp ground cumin (1 ml)

Pinch of cayenne (optional)

Coarse salt and freshly cracked black pepper, to taste

Steak

4 6

oz rib eye steaks, about 1-inch thick (each 168 g)

to 2 tbsp. olive oil, for brushing on steaks (optional)

Coarse salt and freshly cracked pepper, to taste

Ingredient Substitution Guide

Directions

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, (or alternatively in a bowl with an electric mixer), whip butter on medium speed until light and fluffy, about 2 minutes. Scrape down sides so butter is evenly whipped. Add garlic, tequila, lime zest, salt, pepper and coriander. Beat until mixture is smooth and fluffy, another 3 to 4 minutes. On large piece of plastic wrap, spread compound butter in a log shape with a rubber spatula. Roll butter in tightly in plastic wrap, twisting the ends of plastic wrap to seal. Refrigerate or freeze until thoroughly chilled and hard. Slice into ¼-inch coins. Freeze leftover butter and serve with fish or veggies too. Serve over steaks while still hot so butter melts and oozes and creates a sauce.

Step 2

In a bowl, toss the shrimp with cumin, cayenne, salt and pepper. Heat the oil in a large sauté pan over high heat. Add shrimp and sauté until shrimp are just cooked through, about 3 to 4 minutes.

Step 3

Preheat grill on high.

Step 4

Brush the steaks with the olive oil and season with salt and pepper. Grill the steaks over medium high heat for 3 to 4 minutes per side until medium rare or temperature cooked to your doneness. Serve the steaks with lime and coriander compound butter and shrimp.

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Surf and Turf