Garlic Herb Butter Basted Surf and Turf

Ingredients for Garlic Herb Butter Basted Surf and Turf

For the Steak and Seafood:

• 2 ribeye or filet mignon steaks (about 1-1.5 inches thick)
• 8 oz shrimp (peeled and deveined)
• 8 oz scallops (if desired)
• Salt and pepper: To taste
• Olive oil: For searing

For the Garlic Herb Butter:

• 1/2 cup unsalted butter: At room temperature
• 4 cloves garlic: Minced
• 1 tablespoon fresh parsley: Chopped
• 1 tablespoon fresh thyme: Chopped (or 1 teaspoon dried thyme)
• 1 teaspoon fresh rosemary: Chopped (or 1/2 teaspoon dried rosemary)
• 1/2 teaspoon red pepper flakes (optional): For heat
• Juice of 1 lemon: For brightness

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How to Make Garlic Herb Butter Basted Surf and Turf

Step 1: Prepare the Garlic Herb Butter

1. Mix the ingredients: In a bowl, combine the softened butter, minced garlic, parsley, thyme, rosemary, red pepper flakes, and lemon juice. Mix until well combined.
2. Chill the butter: Place the garlic herb butter on a sheet of plastic wrap. Roll it into a log shape and refrigerate until firm, about 30 minutes. This can also be made in advance and stored in the refrigerator for up to a week.

Step 2: Season the Steak

1. Prepare the steak: Pat the steaks dry with paper towels to ensure a good sear. Season generously with salt and pepper on both sides.

Step 3: Cook the Steak

1. Heat the pan: In a cast-iron skillet or heavy-bottomed pan, heat a tablespoon of olive oil over medium-high heat until shimmering.
2. Sear the steak: Add the seasoned steaks to the hot pan. Cook for about 4-5 minutes on one side without moving them, allowing a nice crust to form.
3. Flip and baste: Flip the steaks and add a few tablespoons of the garlic herb butter to the pan. Using a spoon, baste the butter over the steaks as they cook for an additional 4-5 minutes for medium