KC Strip Surf ‘n Turf

This can be done on the grill or Blackstone. The shrimp are a scampi recipe that is very popular at our house.


KC Strip Surf ‘n Turf

Ingredients:

  • Diamond R KC Strips
  • Favorite steak seasonings
  • 2 dozen shrimp, peeled
  • ½ stick of butter
  • 1/3 cup of white wine
  • 2T garlic, minced
  • 2T flat leaf parsley, minced
  • Lemon to garnish

Directions:

  1. Lay the steaks on a baking sheet, if you can put a rack under them so air can move around it will enhance the crust you will get. Add your steak seasonings to both sides of the steaks. I use kosher salt first, about 1t per side, then use Montreal Steak Seasoning and Weber’s Roasted Garlic and Herb Seasoning generously on both sides. Put in the refrigerator for at least 2 hours or as much as 12. The salt “dry brines” the steak removing moisture and allows for the seasoning to go back into the meat. This time period also allows the outside to dry to help get you that restaurant crust.
  2. Heat your grill (I use a Big Green Egg and lump coal) to medium/high heat.
  3. Cook the steaks to your liking, turning frequently. I pull at 125 degrees, rest and they come to a perfect medium rare. You want a good crust, but not to burn. If you are getting the crust you like, but they need more time, just move them to a cooler side of the grill and they will continue to cook. Remove and rest.
  4. Melt the butter in a cast iron skillet on medium/high heat and lightly sauté the garlic. Add the shrimp and cook until pink, turning frequently, it will only take a few minutes.
  5. When finished, add the wine and cook for one more minute. Take the shrimp and the drippings and put on a plate. The drippings will be great for your steak.
  6. Add the parsley and a squeeze of fresh lemon to bring out the flavor. Serve immediately with your KC Strips, don’t try to hold the shrimp or they will get over done.
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