Ingredients:

  • 12 oz Top Sirloin steak, 1.5 inches thick
  • 0.5 lb large shrimp, peeled and deveined
  • 2 tbsp unsalted grass-fed butter, chilled and cubed
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 0.25 tsp red pepper flakes

Instructions:

  1. Pat the 12 oz Top Sirloin completely dry with paper towels. Note: Moisture is the enemy of a good sear; wet meat steams instead of browning. Season heavily. Rub the steak with the 1 tbsp avocado oil, then coat all sides with the 1 tsp kosher salt and 0.5 tsp black pepper.
  2. Heat a heavy cast iron pan over high heat until you see thin wisps of smoke. Lay the steak in the pan (away from you!) and cook for 4-5 minutes per side until a dark, mahogany crust forms.
  3. Remove the steak to a warm plate. Note: This allows the fibers to relax and reabsorb their juices. Rest the meat.
  4. In the same pan, toss in the 0.5 lb large shrimp. Cook for 1-2 minutes per side until they turn opaque and pink. Sauté the shrimp.
  5. Lower the heat to medium light. Toss in the 4 cloves minced garlic and 0.25 tsp red pepper flakes, stirring for 30 seconds until fragrant but not brown. Build the sauce.
  6. Add the 2 tbsp chilled butter cubes and 1 tbsp lemon juice. Swirl the pan until the butter melts into a glossy sauce. Emulsify the butter.
  7. Toss the 1 tbsp fresh parsley into the sauce and give it one last stir. Finish with herbs.
  8. Slice the steak against the grain and pile the shrimp on top, drizzling every drop of that garlic butter over the plate. Combine and serve.