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Steak with Shrimp and Lobster Sauce Recipe
Ash Tyrrell

Steak with Shrimp and Lobster Sauce Recipe

When I first made this steak with shrimp and lobster sauce recipe, the kitchen smelled like a fine restaurant. I felt like a chef preparing a fancy meal—but the truth is, it’s much easier than it seems.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • Ribeye or filet mignon steak 2 steaks: Choose well-marbled cuts for tenderness and flavor. Ensure steaks are at room temperature for even cooking.
  • Fresh shrimp 1 cup, peeled and deveined: Use high-quality shrimp for a sweet, firm texture.
  • Lobster stock 1 cup: The foundation of the sauce’s flavor, giving it a deep, rich taste.
  • Heavy cream ½ cup: Adds creaminess to the lobster sauce.
  • Garlic 3 cloves, minced: Essential for the sauce and shrimp seasoning.
  • Butter 4 tablespoons: Used for richness in both the shrimp and sauce.
  • White wine ¼ cup: Deglazes the pan and enhances the lobster sauce.
  • Olive oil 2 tablespoons: For searing the steak to perfection.
  • Red pepper flakes ¼ teaspoon, optional: Adds a gentle heat to the sauce.
  • Salt and pepper to taste: Essential seasonings for both the steak and sauce.
  • Fresh parsley for garnish: Adds fresh flavor and a pop of color.

Method
 

  1. Start by patting the steak dry with paper towels. This helps it get that golden, crispy sear. Rub olive oil on both sides and season generously with salt and pepper. Make sure the steak is at room temperature, as this ensures even cooking.
  2. Heat a cast-iron skillet on high until it’s nearly smoking. Add the steaks and cook for 3-4 minutes on each side for a medium-rare finish. For a thicker cut, finish it in the oven at 400°F for 5-7 minutes. Rest the steak for 5 minutes to keep the juices inside.
  3. While the steak is resting, prepare the shrimp. Heat a sauté pan with butter over medium heat and add minced garlic. Once fragrant, toss in the shrimp. Season lightly with salt and pepper, then cook for 2-3 minutes per side until pink and slightly firm. Remove and set aside.
  4. Using the same pan, pour in the white wine to deglaze, scraping up the flavorful bits. Reduce the wine for about a minute, then stir in lobster stock. Simmer until it’s slightly reduced. Whisk in the heavy cream and butter to create a silky sauce. Add a pinch of red pepper flakes if you like some spice.
  5. Plate each steak on a serving dish. Top with the cooked shrimp and generously spoon the lobster sauce over the top. Garnish with fresh parsley for a vibrant finish.

Notes

  • Room Temperature Ingredients: Bringing your steak to room temp makes it cook more evenly.
  • Rest the Steak: Never skip the resting step to lock in the juices!
  • Don’t Crowd the Pan: Cook the shrimp in batches if necessary to avoid steaming them.
  • High-Quality Ingredients: Fresh shrimp, good wine, and high-quality steak elevate this dish.
  • Deglaze Like a Pro: Scrape the pan thoroughly after adding wine for extra flavor.