Surf & Turf for One — Venison Steak & Garlic Shrimp

A venison steak butter-basted to medium-rare, shrimp finished in the same garlic butter — a solo treat

Serves 1 · 20 min

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

1 venison steak (loin or a tender leg steak, ~6–8 oz), patted dry
4–6 shrimp, peeled
salt · pepper · 1 Tbsp oil · 2–3 Tbsp butter
2 garlic cloves, smashed · sprig thyme · squeeze lemon
to serve: fennel-apple slaw · crispy potatoes

What you need

1 venison steak (loin or a tender leg steak, ~6–8 oz), patted dry

4–6 shrimp, peeled

salt · pepper · 1 Tbsp oil · 2–3 Tbsp butter

2 garlic cloves, smashed · sprig thyme · squeeze lemon

to serve: fennel-apple slaw · crispy potatoes

Sear & butter-baste the steak. Salt the dry steak. Sear in hot oil ~2 min a side, then add the butter, garlic & thyme; tilt the pan and spoon the foaming butter over the steak for a minute. Pull at 125–128°F (medium-rare) and rest.
Shrimp in the same butter. Into that garlic butter, add the shrimp and cook 1–2 min a side until just pink and curled. Don't overdo it — shrimp go rubbery fast. Squeeze of lemon.
Plate. Slice the rested steak across the grain, pile the shrimp on top, spoon the pan butter over, and serve with the slaw and potatoes.

Steps — tap one to keep your place

1. Sear & butter-baste the steak. Salt the dry steak. Sear in hot oil ~2 min a side, then add the butter, garlic & thyme; tilt the pan and spoon the foaming butter over the steak for a minute. Pull at 125–128°F (medium-rare) and rest.

2. Shrimp in the same butter. Into that garlic butter, add the shrimp and cook 1–2 min a side until just pink and curled. Don't overdo it — shrimp go rubbery fast. Squeeze of lemon.

3. Plate. Slice the rested steak across the grain, pile the shrimp on top, spoon the pan butter over, and serve with the slaw and potatoes.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.