This is the steak that I like to make when it is 3 degrees outside and I cannot fire up my outside grill. This was the main course that I made for my girlfriend’s birthday. When you add Worchester sauce to beef it enhances the flavors tenfold.
This recipe was inspired by Closet Cooking on Pinterest.
Ingredients
- 1 Steak
- ¼ lb Peeled Shrimp
- 2 Tbsp Olive Oil
- 1 stick of Butter
- ¼ cup Chicken Broth
- 1 cup Heavy Cream
- ¼ cup Parmesan Cheese
- Lemon Juice from 1 lemon
- 1 Tbsp Tony Chachere’s Seasoning Creole
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Paprika
- 1 Tbsp Black Pepper
- 1 Tbsp Worchester Sauce
Instructions
- Preheat oven to 400 degrees
- Let steaks come to room temperature for about 30 minutes
- Heat Oil and a little butter in a skillet over medium high heat.
- Season steaks with everything except the Cajun seasoning on both sides
- Add steaks, put Worchester sauce on both sides before flipping, and sear for 5 minutes on each side until they are brown on both sides.
- Add more butter and baste the steaks.
- Add steaks to the oven for 10 minutes or until you reach your desired doneness.
- Take steaks out of oven and let rest for 10 minutes
- Add more butter to pan and let melt, add shrimp and Cajun seasoning
- Cook shrimp until they are pink on both sides. Set aside
- Add chicken broth and deglaze the pan
- Add cream and more Cajun seasoning bring to a boil and let simmer for a couple of minutes
- Mix cheese and lemon juice into sauce, add shrimp back in and top the steaks with mixture.
Rob’s Opinion
I decided to start posting the different dishes and recipes that I cook during the week because one, I’ve been told I’m a pretty good cook. And two, I’m tired of finding recipes only to have to scroll through all of the unnecessary stuff to get to the ingredients and the steps to make the food. Not to mention the mountain of ads that pop up.
The recipes that I post on this blog are all recipes that I have cooked. So I will make sure I let you all in on what I do to the dish to enhance its flavors and truly make it one of a kind. If you enjoyed this dish, be sure to come back next week. Like always, if you have any questions leave a comment down below and I will do my best to answer it.
