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Porterhouse Surf and Turf with Garlic-Lemon Caper Sauce

By: Marge Perry and David Bonom

Surf, Turf and Love

Much like love, a properly conceived and executed Surf and Turf plate unites two very different creatures in one harmonious space. And, much like love, it is important to respect the individual characteristics in order to create a partnership that really works.

The only thing better than joining together a gorgeous, savory porterhouse steak and sweet, briny shrimp with a garlicky lemon caper sauce: Sharing the pleasure of it with someone special.

Ingredients

Turf: Porterhouse steak

  • 1 Snake River Farms American Wagyu Porterhouse steak (about 2 lbs.) Buy Now
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Canola oil

Garlic-Lemon Caper Sauce

  • 3 tablespoons unsalted butter
  • 3 garlic cloves, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 oil packed anchovy fillet, drained and mashed to a paste
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons drained nonpareil capers
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Surf: Shrimp

  • 8 to 10 SRF Gulf shrimp, thawed Buy Now
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Turf: Porterhouse steak

Preheat the oven to 325°F.
Rub the bottom of a large cast iron skillet with a little canola oil and heat over medium until very hot. Season the steak with the salt and pepper, add to the skillet and cook until lightly browned, 2 minutes per side.
Transfer the skillet to the oven and bake 8 minutes. Turn the steak over and bake until an instant read thermometer inserted into the center of the steak registers 120°F, about another 8 minutes.
Remove the pan from the oven, transfer the steak to a cutting board, cover loosely with foil and allow it to rest 5-10 minutes.

Garlic-Lemon Caper Sauce

While the steak is in the oven, make the sauce. Melt the 3 tablespoons of butter in a small saucepan over medium heat.
Add the garlic, shallot and anchovy; cook, stirring occasionally, until the garlic starts to brown, about 4 minutes. Add the lemon juice and capers; cook 30 seconds.
Remove from the heat and stir in the parsley, mustard, salt and pepper; keep warm.

Surf: Shrimp

While the steak rests make the shrimp. Melt the 1 tablespoon of butter in the skillet over medium-high heat. NOTE: SRF Gulf Shrimp come in 10 oz. packs with about 16 shrimp. Partially thaw, remove the amount desired and freeze the rest.
Season the shrimp with salt and pepper, add it to the skillet and cook until opaque and cooked through, 1 ½ - 2 minutes per side.
To serve, arrange the steak and shrimp on a serving platter and top with the sauce.