Ingredients

2 (1-inch-thick) grilling steaks (ribeye, New York strip, or tenderloin), about 2 lb
2 1/4 teaspoons Cajun or seafood seasoning, divided
1 tablespoon olive oil
2 tablespoons fresh chives, finely chopped
1 (12-oz) box frozen breaded butterfly shrimp
1 cup fresh prediced yellow onions
3/4 cup seafood stock (or clam juice)
1/4 cup sherry wine (or apple juice)
1 cup lobster (or seafood) bisque

Steps

  1. Preheat oven to 425°F. Preheat large sauté pan on medium-high 2–3 minutes. Coat steaks with 2 teaspoons seasoning. Place oil in pan, then add steaks; cook 2 minutes on each side or until browned. Chop chives. Arrange shrimp on baking sheet; begin to bake following package instructions for 6 minutes.
  2. Add steaks to same baking sheet and turn shrimp; bake 8–10 more minutes and until steaks are 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; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
  3. Reduce heat on same sauté pan to medium, then add onions to steak drippings; cook 2–3 minutes, stirring occasionally, or until tender. Add stock and wine; cook 4–5 minutes or until reduced by about two-thirds.
  4. Reduce heat on pan to low; add bisque and cook 1–2 minutes or until hot and sauce thickens. Slice steak and drizzle with sauce; top with shrimp. Sprinkle with remaining 1/4 teaspoon seasoning and chives; serve.

NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, 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.

CapMel Staff
Latest posts by CapMel Staff (see all)

RELATED ARTICLESMORE FROM AUTHOR