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Surf & Turf – Herb Butter Strip Steak with Wild Argentinian Red Shrimp and Spicy Buttered Broccolini


Enjoy an incredible surf & turf dinner at home. Omaha Steaks 5th generation owner, Todd Simon, is sharing his favorite seafood and steak recipe: Herb Butter New York Strip Steak with Wild Argentinian Red Shrimp and Spicy Buttered Broccolini.

Prepping the Steak

Start with completely thawed steaks, using the refrigerator or quick-thaw method, then season with coarse salt and fresh black pepper. Keep the seasoning simple to allow the natural flavors of the beef be the star. Private Reserve New York Strip Steaks have incredible, bold beefy flavors with rich marbling, and are extra-aged 28 days for maximum tenderness. Allow the seasoned steaks to sit at room temperature for approximately one hour to ensure a more even cook.

Compound Butter

The compound butter can be made in advance or while your steak is coming to room temperature. This butter is a perfect finish and will add incredible flavors to your dish. To make the compound butter, add room temperature butter, lemon zest, parsley, garlic, black pepper, kosher salt, thyme, and lemon juice, and blend. Store in the refrigerator for up to 3 days if making in advance.

Sear Roasting the Steaks

The sear-roasting method is ideal for thicker steaks to achieve a perfect medium-rare. Start the cooking process by searing the steak in pre-heated oven-proof pan with grapeseed oil for a few minutes per side. This gives you that great crust and adds flavor.

Then, to finish the steak, you’ll place the entire pan in a pre-heated 300°F oven and roast until the internal temperature is about 130°F for medium-rare steak doneness. This will take about 10 minutes, but you really want to measure doneness by temperature using a meat thermometer. Refer to our steak doneness guide and temperature guide to cook to your desired doneness.

Once the steaks have cooked to your ideal doneness, remove from the oven and pan, and rest for at least 5-10 minutes. Resting the steak allows the juices to redistribute for an even more tender and juicy steak.

Making the Spicy Buttered Broccolini

Spicy, buttered broccolini is a delicious and simple vegetable side dish to pair with your surf and turf dinner. While the steak is cooking in the oven, you can prepare the broccolini. Start by blanching the broccolini for a few minutes in salt and drain. In a hot skillet, add oil and garlic, then blanched broccolini, butter, pepper flakes, and salt, and sauté briefly to blend the flavors. Set aside while you cook the shrimp.

Cooking the Argentinian Wild Red Shrimp

Wild Argentinian Red Shrimp taste like lobster and cook quicker than other shrimp, making it a perfect seafood companion to any steak dinner.  Sautéing the shrimp for this recipe couldn’t be easier! Using the same pan as broccolini, add olive oil, butter and Omaha Steaks Seafood Seasoning and sauté the red shrimp. Shrimp is fully cooked when the meat is opaque with a firm texture.

To serve your surf and turf dinner, slice the steak, add sautéed shrimp and broccolini to the plate. Spoon the compound butter on the steak and shrimp. Enjoy!

Surf & Turf – Herb Butter Strip Steak with Wild Argentinian Red Shrimp and Spicy Buttered Broccolini

Omaha Steaks 5th generation owner, Todd Simon's, favorite surf & turf recipe.
Prep Time15 mins
Cook Time30 mins
Thawing Time1 hr
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: Surf & Turf
Servings: 2 servings
Author: Omaha Steaks


Herb Butter:

  • 4 T. unsalted butter softened
  • 1 clove garlic minced
  • 1 T. parsley finely chopped
  • 1 tsp. thyme finely chopped
  • 1 tsp. lemon zest
  • 2 tsp. fresh lemon juice
  • ½ tsp. Kosher salt
  • ½ tsp fresh ground pepper

Spicy Buttered Broccolini:

  • 1 bunch broccolini washed
  • 2 T. olive oil
  • 2 cloves garlic minced
  • ¼ tsp. crushed red pepper flakes
  • 2 T. unsalted butter
  • 1 tsp. Kosher salt


  • One hour before serving remove steaks from refrigerator and packaging. Pat dry with a paper towel. Season all sides with salt and pepper. Place on elevated rack over a baking rack and let sit at room temperature for 1 hour.
  • To make herb butter, combine butter, garlic, parsley, thyme, lemon zest, lemon juice, Kosher salt and pepper in a small bowl. Set aside (Can be made 3 days in advance).
  • Preheat oven to 300⁰ F. Preheat a large skillet to high. Add 2 T. high smoke point oil. When oil begins to shimmer add steaks to pan. Sear 2-3 minutes or until steak has a browned crust and releases from the pan easily. Turn steak over and place pan in the preheated oven on the center rack. Cook for 15-17 minutes or until steaks are 130⁰. See Omaha Steaks Steak Cooking Chart for alternative steak cooking times.
  • Place a medium pot of water on high to boil. Generously salt the water – it should taste like the ocean – salty. Add broccolini, cook until crisp-tender or about 3 minutes. Remove from water with tongs. Place on paper towel lined plate to dry.
  • When steaks have reached desired temperature remove from oven, place on platter to rest for 10 minutes.
  • In a large skillet heat 2 T. olive oil to medium-high. Add garlic and red pepper flakes, cook until fragrant or about 30 seconds. Add butter and broccolini, season with salt and toss to coat. Remove broccolini from pan and place on serving platter.
  • Place skillet back on heat add remaining 1 T. olive oil, 1 T. butter to pan. When butter start foaming, add shrimp to pan, season with Signature Seafood Seasoning. Sautée shrimp 2-3 minutes or until shrimp starts to turn opaque. Flip shrimp and cook for 2 minutes. Remove pan from heat.
  • To serve, slice steak and place on plate. Top with 1 T. herb butter and 4 oz. cooked shrimp. Add broccolini to plate and serve.

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