Serve up chef-grade fare at home with this easy recipe that helps you achieve tender, juicy steaks and mouthwatering shrimp every time!
There’s nothing quite like a perfectly cooked steak. I used to think only restaurant chefs could get them exactly right—because the steaks I made at home consistently came out dry and leathery. Turns out, I was doing it all wrong.
This recipe for restaurant-quality filets with shrimp and herb butter changed all that. Not only does it include an indulgent topping for the proteins, but it also breaks down the entire process into simple steps any home cook can understand and follow. I was astonished at how a few tweaks to my methodology yielded juicy, tender steaks cooked to my exact doneness preference. And the accompanying shrimp and herbed butter take this dish to the next level. It’s a savory and satisfying meal that rivals the priciest dining-out experiences.
Whether you’ve struggled to achieve perfectly cooked steaks at home or you’re looking for ways to elevate your special occasion meals without making a reservation, this recipe is for you!
Tips for choosing steaks and cooking them perfectly
We designed this recipe for filet mignon steaks. But there are many other tender, well-marbled cuts that yield juicy flavorful results with a delicious crust under high, direct heat. Excellent choices include rib eye, New York strip, T-bone, porterhouse, and top sirloin steaks.
When it comes to achieving the perfect doneness, don’t rely on sensory cues alone! Use a meat thermometer to get it right every time. Insert it into the thickest part of the meat, avoiding bone, fat, and gristle. For bone-in steaks, take care to place the thermometer away from the bone because bone conducts heat differently and can result in a falsely low or high reading.
Here are the internal temp targets for different preferences.
- Rare (cool, red center): 120-130°F
- Medium-rare (warm, pink-red center): 130-135°F
- Medium (hot, pink center): 140-145°F
- Medium-well (light pink center): 150-155°F
Pro tip: Remove your steaks from the broiler a few degrees below your target temp, as they’ll continue to cook while they rest for five to 10 minutes before serving.
How do I store leftovers?
Let your steaks and shrimp cool before storing them—but never leave them at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish. It’s best to freeze the steak and shrimp separately, each in its own airtight, freezer-safe container or resealable bag. Frozen shrimp will keep for up to 3 months and frozen steak for up to 6 months. Thaw overnight in the fridge. Reheat gently over low heat or enjoy leftovers cold atop salads.
Similar recipes to try
Hungry for more homemade dishes that deliver a restaurant-caliber experience? This Seared Tuna Steak Recipe and this Keto Sushi Recipe walk you through easy steps for emulating Japanese hibachi chefs. Or make this Keto French Onion Soup Recipe for elevated bistro vibes. Looking to skip the takeout line? Try this recipe for a Copycat Starbucks Keto Pink Drink and this kid-friendly Copycat Keto Chick-Fil-A Sauce to save time and money while treating yourself!
Restaurant-Style Filets With Shrimp And Herb Butter
Ingredients
- 2 steaks (8 ounces each)
- 3 tablespoons avocado oil divided
- 1-2 teaspoons salt and pepper for seasoning steaks
- 2 tablespoons butter softened
- 1 tablespoon fresh herbs, like rosemary, basil, and parsley minced and divided
- 1 clove garlic minced
- 10-14 large shrimp about 1/2 pound
Instructions
- Take the steaks out of the fridge and let them rest at room temperature for 20 minutes before cooking.
- Place a cast-iron skillet in the oven and set the broiler to 500°F. Once the oven has reached temperature, remove the skillet from the oven.
- Pour about 2 tablespoons of avocado oil onto a plate. On a separate plate, mix together the salt and pepper, to taste.
- Roll the steaks in the oil and then roll all sides through the salt and pepper mixture. Set aside.
- Mix the butter with 2 teaspoons of the fresh herbs and minced garlic. Chill the herbed butter in the fridge until the steaks are done cooking.
- Toss the shrimp with the remaining tablespoon of oil and the remaining teaspoon of herbs. Set aside.
- Add the steaks to the pre-warmed skillet and place it in the broiler. For steaks with a thickness of about 1 inch, aiming for medium doneness, cook for 4-6 minutes on this side.
- Remove the skillet from the oven. Flip the steaks over. Add the shrimp to the skillet in a single layer without overlapping each other or the steaks. Place the skillet back in the oven.
- After about 4 minutes, start checking the steaks with a meat thermometer. An internal temperature of 140-145°F indicates medium doneness. The shrimp should also reach an internal temp of 140-145°F, and they should appear pink and opaque throughout as they curl into a gentle "C" shape.
- Remove the skillet from the oven when both the steaks and shrimp have reached their optimal internal temperature. Immediately place the herbed butter on top of the steak and shrimp.
- Let the dish rest for 5-10 minutes. Plate and serve while hot.
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