Video Transcript

Hi, this is Peter Vauthy with Red Steakhouse and today we're going to show you a little surf and turf. For our surf and turf today we've got a nice beautiful certified Angus beef prime ribeye and we've got three beautiful U8 shrimp. These shrimp are coming from off the coast of Ecuador, all hand caught, very Artisan style, great flavor. As you notice the shrimp look a little bit different, each one and that's just because they're wild, they're not farm raised. So you're going to get a little bit different nuance and flavor even when they cook some of them may come out a different color. That has nothing to do with quality it all has to do with the fact that these are wild caught shrimp. So we're going to get this going here. We have our ribeye here. Again I can emphasize enough the beautiful marbling in this, the fat equals flavor, don't forget that when you are looking for your steaks. I'm going to season this up with a little bit of kosher salt, a little black pepper. We're get our steak going first here because our steak is going to take a little bit longer than the shrimp to cook. Always keep that in mind if you're doing a little surf and turf or cooking two things in the same pan, you want these to cook a little bit longer and take a little bit longer to cook, put that in first of course, so you don't overcook that. Get our pan hot here, a little touch of butter, put the steak right in here. Same with the shrimp, a little bit of kosher salt, a little bit of black pepper. Remember to season both sides. Put your shrimp in the pan, a touch of butter in here. The butter will help with your caramelization and help give us a little more flavor. It will also help you get a nice sear on your shrimp and on your steak. Remember when you're cooking your shrimp, especially in the surf and turf, or anything else, you don't want to overcook them. That leaves a tough shrimp, stringy shrimp. So our steak here, got a beautiful nice sear on it there, going to put that on the plate and here's our shrimp, nice and sauteed not overcooked, our shrimp there, beautiful, a certified Angus beef prime ribeye, three beautiful wild caught Gulf shrimp. There's your surf and turf. This is Peter at Red Steakhouse. Enjoy.