One-Pan Cajun Surf and Turf Steak and Shrimp Skillet Step-by-step instructions

Before you start

Before starting, remove the steak and shrimp from the refrigerator and let them sit at room temperature for no more than 30 minutes. Pat both completely dry with paper towels to help the spice adhere and promote browning.

Prepare the garlic parsley lemon butter if not already made, and measure out the Cajun spice and olive oil. Have a large cast-iron skillet ready, along with tongs and an instant-read thermometer.

Instructions

Season and Preheat

1. 1Season the Steak and Shrimp
   Pat the sirloin cubes and shrimp dry with paper towels. In two separate bowls, toss each with half of the Cajun blackening spice and half of the olive oil, ensuring every piece is well coated.
   Look for The spice mixture clings evenly to the meat and shrimp, turning them bright red-orange.
   Tip Keep the steak and shrimp separate so they cook evenly and the shrimp doesn't overcook.
2. 2Heat the Skillet
   Place a large cast-iron skillet over high heat and let it get very hot, about 2 minutes. The pan should be smoking slightly before adding the meat.
   Look for A drop of water flicked onto the surface evaporates instantly.
   Tip A properly preheated skillet creates the deep blackened crust.

The steak and shrimp are coated in a vivid red-orange spice mixture, and the skillet is smoking hot. The air smells of toasted spices and hot oil. Before proceeding, ensure the pan is hot enough that a drop of water sizzles and evaporates instantly.

Sear the Proteins

3. 3Sear the Steak
   Add the seasoned sirloin cubes to the hot skillet in a single layer. Sear without moving for 2 minutes, until a dark crust forms on the bottom. Use tongs to turn and sear the other sides briefly, about 1 minute more. Let it rest for 3 minutes before slicing.
   Look for The steak sizzles loudly and develops a dark, crusty exterior.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't crowd the pan; work in batches if needed to avoid steaming.
4. 4Push Steak to One Side
   Using tongs, push the seared sirloin cubes to one side of the skillet, leaving the center and other side empty for the shrimp.
   Look for The pan is still very hot, with browned bits stuck to the surface.
   Tip Keeping the steak on the pan retains its heat while the shrimp cooks.
5. 5Sear the Shrimp
   Add the seasoned shrimp to the empty side of the skillet in a single layer. Sear for 90 seconds per side, until pink and opaque with charred edges.
   Look for The shrimp curl slightly and turn pink with blackened spots.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Shrimp cook quickly; watch closely to avoid overcooking.

The steak cubes have a dark, crusty exterior and the shrimp are pink with charred edges. The kitchen is filled with the aroma of blackened spice and seared meat. The steak should register 145°F (63°C) and the shrimp 145°F (63°C) before moving on.

Finish with Butter

6. 6Add the Lemon Garlic Butter
   Reduce the heat to medium-low and add the garlic parsley lemon butter to the skillet. Tilt the pan to let it melt and swirl to coat the steak and shrimp evenly.
   Look for The butter melts into a bubbling, fragrant sauce that glazes the meat and shrimp.
   Tip Basting the steak and shrimp with the butter adds rich flavor and shine.
7. 7Rest and Serve
   Remove the skillet from the heat and let the steak rest for at least 3 minutes before serving. Serve hot, spooning the lemon garlic butter over the top.
   Look for The butter is glossy and the steak has a deep brown crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the steak juices to redistribute, keeping it tender.

The butter has melted into a fragrant, bubbling sauce that coats the steak and shrimp. The skillet is glossy and the lemon garlic aroma is strong. The dish is ready to rest and serve.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the temperature and steams the proteins instead of searing them. Work in batches if necessary.

Another is overcooking the shrimp; they cook quickly, so keep a close eye and remove them from the heat as soon as they turn pink. Finally, don't skip the resting step for the steak—cutting into it immediately will release the juices and leave the meat dry.

How to tell it’s done

The steak is done when an instant-read thermometer inserted into the thickest cube registers 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.

The shrimp are done when they turn pink and opaque, with no translucent spots, and the internal temperature reaches 145°F (63°C).

The skillet should be sizzling and the butter bubbling. Let the steak rest for at least 3 minutes before serving to allow the juices to redistribute.

• Shellfish: 145°F (63°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest