Steak with Shrimp & Lobster Sauce: A Decadent Surf and Turf Feast

Rub the ribeye or filet mignon steaks with olive oil, and season generously with salt and pepper. Let them sit at room temperature for about 15 minutes to enhance the flavor.

Cook the Steaks:
Heat a skillet or grill pan over high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or until your preferred level of doneness. Once cooked, remove from the pan and allow the steaks to rest.

Cook the Shrimp:
In the same skillet, melt a tablespoon of butter over medium heat. Toss in the shrimp, garlic powder, salt, and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.

Make the Lobster Sauce:
In a saucepan, melt the remaining 2 tablespoons of butter over medium heat. Gradually stir in the flour and cook for 1-2 minutes. Slowly whisk in the lobster stock and white wine, making sure to avoid lumps.

Finish the Sauce:
Add in the heavy cream, tomato paste, and paprika. Allow the sauce to simmer and thicken for about 5 minutes. Stir occasionally and season with salt and pepper to taste.

Plate and Serve:
Place your steaks on serving plates, top them with the shrimp, and generously pour the creamy lobster sauce over the top. Garnish with chopped fresh parsley, if desired.

Serving and Storage Tips