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New York Steak with Shrimp and Honey Ginger Butter

New York Steak with Shrimp and Honey Ginger Butter

This is my rendition of a Surf and Turf meal. The tender New York Steaks are made even more flavorful because they are basted with garlic butter as they cook. Topping the steaks with shrimp lime juice, ginger, and honey makes for a special meal, topped with the tiniest little kick from the jalapeno slices melding with the lime juice, honey and butter. This is  a great recipe to make on a hot night on the barbecue or on your stovetop.

Special Equipment: 2 heavy duty skillets and a meat thermometer. 

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.

New York Steak with Shrimp and Honey Ginger Butter

Recipe makes 8 servings. Total time 1 hour. Active time 30 minutes.


For the Steak Rub:

  • 4 New York Strip steaks 1.5” thick (bone-in), room temperature
  • ¼ cup olive oil 
  • 6 large peeled and crushed garlic cloves
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (1 stick) unsalted butter

    For the Shrimp and Sauce:

    • 2 pounds spot prawns or shrimp, raw, deveined and shelled
    • Once 12-ounce can beer
    • 1 cup unsalted butter (2 sticks)
    • ½ cup olive oil
    • 1 cup chopped Italian flat-leaf parsley leaves
    • 6 ounces peeled fresh ginger, cut into 10 pieces 
    • 4 large finely minced garlic cloves
    • 3 jalapeno peppers, cut into ½-inch-thick rounds
    • 2 limes, quartered
    • 2 tablespoons honey
    • 1 teaspoon kosher salt


      1. 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.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. 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.

      Recipe first featured on Ranch To Table Season 3 Episode 2: Surf and Turf on the Magnolia Network.



      Photographs by BJ Golnick and Brian Skope

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