This surf and turf combination elevates any dinner with tender picanha and succulent shrimp. The herb butter basting adds rich, aromatic depth to both proteins.
Achieve restaurant-quality results at home with a simple technique that locks in flavor. Perfect for special occasions or impressive weekend meals.
Ingredients for Herb Butter Basted Surf and Turf Recipe Ingredients Picanha Shrimp
Elevate your dinner with premium proteins and aromatic herb butter for unforgettable flavor depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Picanha Steak 🥩 | 2 lb | Top sirloin cap, fat cap intact |
| Large Shrimp 🍤 | 1 lb | Peeled and deveined, tails on |
| Unsalted Butter 🧈 | ¾ cup | European-style preferred |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme 🌿 | 2 tbsp | Finely chopped, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Olive Oil 🫒 | 2 tbsp | For searing proteins |
| Lemon 🍋 | 1 whole | Zested and juiced for brightness |
| Shallot 🧅 | 1 whole | Finely minced for herb butter |
| Dry White Wine 🍷 | ¼ cup | For deglazing pan |
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The picanha is the star here. Look for a well-marbled top sirloin cap at Whole Foods or a quality butcher—this cut’s fat cap renders beautifully during cooking. Shrimp should be large (16/20 count) for even cooking. For the butter, European-style (like Plugrá) has higher fat content, which means less splattering and richer flavor.
No picanha? Ribeye or New York strip work well (just trim excess fat). Shrimp can be frozen and thawed—just pat completely dry. For the wine, any dry white (Sauvignon Blanc, Pinot Grigio) deglazes perfectly. Fresh herbs are non-negotiable for the butter—dried won’t deliver the same aromatic punch.
Herb butter keeps 1 week in the fridge (roll in parchment for easy slices) or 3 months frozen. Cook proteins to temperature—picanha to 130°F for medium-rare, shrimp until just opaque. Serve immediately for best texture.
Why You’ll Love This Recipe
- One Pan Wonder: I sear the picanha and shrimp together, then baste with melted herb butter—cleanup is just the pan and a spoon.
- Rich and Buttery: The rosemary and thyme infuse into the butter, coating every bite of steak and shrimp in that warm, aromatic flavor.
- Date Night Winner: I serve this when I want to impress without stressing—feels fancy but takes less time than ordering takeout.
- Leftovers? Gone Fast: Honestly, the cold picanha slices with shrimp make the best next-day sandwich I’ve ever eaten.
Step-by-Step Instructions for Herb Butter Basted Surf and Turf
Master this technique for perfectly cooked picanha and shrimp with a luxurious herb butter finish.
Step 1: Prepare the Herb Butter Base
In a small saucepan over low heat, melt the 0.75 cup unsalted butter with the finely minced shallot. Cook for 2-3 minutes until the shallot softens and becomes translucent, taking care not to let it brown.
Remove from heat and stir in the 2 tbsp fresh rosemary, 2 tbsp fresh thyme, and 4 cloves minced garlic cloves. Add the zest of the lemon and 1 tsp freshly ground black pepper. This aromatic base will infuse the proteins with layered flavor during cooking.
Step 2: Sear the Picanha Steak to Perfection
Pat the 2 lb picanha steak dry with paper towels and season generously with 1.5 tsp kosher salt. Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Place the steak fat-cap side down and sear for 4-5 minutes until a deep mahogany crust forms. Flip and sear the other side for 3-4 minutes, then sear the edges for 1 minute each for even cooking. The fat cap should render slightly, basting the meat naturally.
Reduce heat to medium and begin basting the steak with the prepared herb butter, tilting the pan to collect the melted butter and spooning it over the steak continuously for 2-3 minutes. This creates a glossy, flavorful exterior.
Step 3: Cook the Shrimp with Precision
In a separate large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add the 1 lb large shrimp in a single layer, seasoning lightly with a pinch of the kosher salt.
Cook for 1-2 minutes per side until the shrimp turn opaque and pink, with the tails just beginning to curl. Avoid overcrowding the pan to ensure even cooking. The shrimp should have a slight snap when bent, indicating perfect doneness.
Add 2 tbsp of the herb butter to the shrimp and toss to coat evenly. Cook for an additional 30 seconds, allowing the flavors to meld. Transfer the shrimp to a plate and keep warm.
Step 4: Finish and Deglaze for Maximum Flavor
Return the picanha steak to the first skillet (if removed) and continue basting with the herb butter for another 1-2 minutes until the steak reaches an internal temperature of 130-135°F for medium-rare. Transfer the steak to a cutting board and let it rest for 10 minutes.
Place the skillet used for the steak over medium heat and pour in the 0.25 cup dry white wine. Scrape up all the browned bits from the bottom of the pan with a wooden spoon, reducing the wine by half. This deglazing step captures all the concentrated flavors from searing.
Stir in the remaining herb butter and the juice of the lemon. Simmer for 1 minute until the sauce slightly thickens. Pour this pan sauce over the sliced steak and shrimp before serving.
Step 5: Slice, Plate, and Serve
Slice the rested picanha steak against the grain into ½-inch thick pieces. The grain on picanha typically runs in one direction, so cut perpendicular to those lines for maximum tenderness.
Arrange the sliced steak and shrimp on a platter, spooning the herb butter pan sauce generously over both. Garnish with additional fresh herbs if desired. The steak should be juicy with a caramelized crust, while the shrimp should be tender and infused with the bright, herby butter.
Pro Tips For Making Herb Butter Basted Surf And Turf Recipe Ingredients Picanha Shrimp
- Sear Picanha First: Start the picanha in a screaming hot cast iron skillet—about 3-4 minutes per side—to develop a deep crust before basting. I learned this the hard way after my first attempt came out gray and sad.
- Dry the Shrimp: Pat the shrimp completely dry with paper towels before cooking, or they’ll steam instead of sear. Sounds tedious, but it actually changes the outcome.
- Use Room-Temp Butter: Take the unsalted butter out of the fridge 30 minutes early so it melts smoothly into the herbs without separating. My grandmother swore by this, and she was right.
- Rest Before Slicing: Let the picanha rest for at least 5-10 minutes under foil after cooking, or all those juices will end up on the cutting board. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Best Sauces and Condiments for These Flavors
Elevate your herb butter basted surf and turf with these incredible sauces and condiments! The perfect pairing can take your picanha and shrimp to the next level 🔥😋.
Spicy Options
For those who love a kick, try a homemade chipotle aioli—blend chipotle peppers in adobo with mayo, lime, and garlic. If you’re short on time, Sriracha or Tabasco add instant heat. A drizzle of spicy chimichurri (parsley, cilantro, jalapeño, and olive oil) also complements the richness of picanha beautifully.
Sweet and Tangy
A classic mango habanero sauce balances sweetness and spice, ideal for shrimp. Store-bought options like Sweet Baby Ray’s Honey Chipotle work great too. For a homemade twist, reduce mango purée with lime juice, honey, and a pinch of cayenne for a glossy glaze.
Herb-Infused
Enhance the herb butter theme with a garlic-herb sauce—mix minced garlic, rosemary, thyme, and butter. For a store-bought shortcut, Béarnaise sauce adds a creamy, tarragon-infused touch that pairs perfectly with picanha.
Citrusy Zing
A bright lemon-pepper butter or a squeeze of fresh lime over shrimp keeps flavors fresh. For a tropical twist, blend pineapple salsa (diced pineapple, red onion, cilantro, and lime) for a refreshing contrast to the rich meats.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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