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Reverse-Seared Creole-Style Steak and Shrimp with Lemon Sauce
Recipes
Reverse-Seared Creole-Style Steak and Shrimp with Lemon Sauce
4 servings
2 hours total (Active 30 minutes)

Ingredients

  • 1 (2-inch-thick) bone-in steak (such as porterhouse, ribeye, or T-bone; about 2 lb)
  • 1 teaspoon creole (or Cajun) seasoning
  • 2 tablespoons canola oil, divided
  • 1 package panko shrimp (10–12 oz)
  • 3 teaspoons fresh chives, divided
  • 3 cloves garlic
  • 1 shallot
  • 1 small red (or yellow) bell pepper
  • 1 lemon, for juice
  • ½ cup dry vermouth (or dry white wine)
  • ¼ cup unsalted butter

Steps

    1. Preheat oven to 225°F. Rub steak with seasoning. Place on baking sheet and let stand at room temperature 30 minutes (wash hands). Bake steak 50–55 minutes until 120°F.
    2. Preheat large cast-iron skillet (or heavy-bottom sauté pan) on medium-high 3–4 minutes. Place 1 tablespoon oil in skillet, then add steak. Sear 1–2 minutes on each side until steak is browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Meanwhile, cook shrimp following package instructions. Slice chives, garlic, and shallot thinly. Chop pepper finely. Juice lemon (2 tablespoons).
    4. Place remaining 1 tablespoon oil in same skillet. Add garlic, shallots, and peppers; cook and stir 2–3 minutes until tender.
    5. Stir in vermouth and cook 1–2 minutes until liquid is reduced by about three-fourths. Remove skillet from heat; stir in lemon juice, butter, and 2 teaspoons chives until blended and butter is melted. Slice steak; top with sauce and remaining 1 teaspoon chives. Serve with shrimp.

    Chef's Tip: You can also finish steak on a preheated grill; cook on medium-high 2 minutes on each side or until grill-marked and desired doneness.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 610, Total Fat 57g, Sat Fat 20g, Trans Fat 0g, Chol 200mg, Sodium 720mg, Total Carb 24g, Fiber 2g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 46g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%