This is my rendition of a surf-and-turf meal. The tender New York steaks are basted with garlic butter as they cook to make them even more flavorful. Topping the steaks with shrimp, lime juice, ginger, and honey makes for a special dish that gets a little kick from jalapeño slices. This is a great recipe to make for a dinner party.
TIP: The steaks coated with the rub can be refrigerated overnight before cooking. Just take them out at least 1 hour ahead of cooking in order to bring them to room temperature.
Basting the steaks as they cook makes them very flavorful and succulent.
1/4 cup olive oil
4 large peeled and crushed garlic cloves
Kosher salt and freshly ground black pepper
4 bone-in New York strip steaks, each 1 1/2 inches thick, at room temperature
1/2 cup (1 stick) unsalted butter
6 large unpeeled crushed garlic cloves
Shrimp and sauce
2 pounds raw spot prawns or shrimp, peeled and deveined
One 12-ounce beer
1 cup (2 sticks) unsalted butter
1/2 cup olive oil
4 large finely minced garlic cloves
6 ounces fresh ginger, peeled and cut into 10 pieces
3 jalapeño peppers, cut into 1/2-inch-thick rounds
2 limes, quartered
1 cup chopped flat-leaf parsley leaves
2 tablespoons honey
To make the steaks: In a small bowl, combine the olive oil, 4 peeled garlic cloves, 2 teaspoons salt, and 1/4 teaspoon pepper. Place the steaks on a plate and rub the mixture onto all sides of each steak. Cover with plastic wrap and set aside for at least 30 minutes.
Split the butter and 6 unpeeled garlic cloves evenly between 2 skillets and melt over medium heat. Place 2 steaks in each skillet and cook over medium heat. Use a large spoon to scoop garlic butter from the pan to baste the steaks as they cook. Turn the steaks over after 5 to 7 minutes, and continue to baste for about 5 minutes, until the steaks reach an internal temperature of 135°F for medium rare. Remove the steaks from the skillets and cover with foil. Let rest for 15 minutes.
Meanwhile, to make the shrimp and sauce: Place the shrimp in a medium bowl. Pour the beer over the shrimp and set aside to marinate for no more than 30 minutes.
Melt the butter in a heavy pan over medium heat. When the butter is melted, add the olive oil, garlic, ginger, and jalapeños and cook over medium heat until the garlic is golden brown. Squeeze one of the quartered limes over the pan and put the rinds into the pan.
Add the parsley, honey, and 1 teaspoon salt. Cook for 4 to 5 minutes, stirring occasionally. Remove the ginger from the pan and discard. Do not let the butter brown. Carefully add the drained shrimp to the pan and cook for 2 to 5 minutes, until they are pink and opaque, flipping each shrimp halfway through. Turn off the heat.
Top the steaks with the shrimp, drizzle with the remaining butter sauce, and squeeze a quarter of the remaining lime over the top of each steak. Serve half a steak per person.