Build Thread - Ribeye Steak w/ Garlic Shrimp Scampi

NobleofDeath16

RXO
405th Regiment Officer
Hey there everyone, Noble here. If you are looking for a dinner to impress the guests, woo your S/O, or spoil yourself after a hard week's work; look no further. Here is my step by step on how to craft one of life's most rewarding endeavors: a seared Ribeye paired with Garlic Shrimp Scampi.

For equipment, you will need the following:

  • Two cast-iron skillets, and 8" and a 12" diameter would be advised, as this meal is structured to be cooked simultaneously.
  • One measuring cup.
  • Assorted TSP/TBSP measures.
  • An instant-read Thermometer.
  • A spoon, plastic or wooden, for stirring.
  • Tongs.
  • A Chef's knife, which is indicated by blade size/length. It's probably already your go-to in your kitchen.
  • A honing rod. Nothing is more dangerous than a dull knife, and while we only will be cutting garlic and lemons, you always want a sharp knife.
  • A cutting board. The home cook's best friend.
  • Your designated plating plate. You want this to be nice and clean, and only to be used at the end to plate the final dish.
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With that out of the way, let us start off with the ingredients for the Shrimp Scampi, and Ribeye respectively.

  • One bag "Jumbo" shrimp, peeled and deveined, raw.
  • Red Pepper Flakes.
  • Parsley flakes.
  • One to two whole lemons. Looking to squeeze two TBSP of juice from them.
  • White wine, or white wine vinegar. Personally, if it isn't good enough to drink, it doesn't go into my food. But use your best judgment.
  • Five medium/large cloves of garlic. These will be smashed and then minced fine
  • Unsalted butter, as you will personally control the salinity and bite of your dish. This is to add the luxurious mouthfeel and nutty/sweet to the dish
  • Salt and Pepper. and for the LOVE OF G O D, grind both yourself. If you got the time to cook, you got the time to make it fresh.
  • Olive oil. It has a sweet/nutty taste that compliments the aromatics and lean protein well. As well as being low flashpoint, making it easy to tell when you may have burned everything and have to start over.
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Now. Onto that steak...

  • One Ribeye steak of choice. This can be prime, choice, you name it. Ideally, you want a good ratio of marble (Fat) to meat (red). The fat acts as a sponge for the flavors you will be developing in your pan, while the meat creates beautiful fond (the brown stuff in the bottom of your pan after cooking proteins.)
  • Any neutral oil with a high flashpoint, with flashpoint being the heat that the oil can go before scorching/inevitably igniting if not careful. I recommend peanut oil or vegetable oil.
  • Salt and Pepper, as coarse as it can be. Grind it fresh, as always.
  • Butter, with a twist to come down the road
  • Herbs/Aromatics of choice. For this, I chose rosemary, thyme, garlic, and butter.
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NobleofDeath16

RXO
405th Regiment Officer
Garlic Shrimp Scampi

  1. Begin by mincing your garlic. Take the side of your knife and your palm, and crush the garlic. Then, with your knife, proceed to chop the garlic in itty-bitty bits. The finer the better, as no one likes a mouthful of garlic.
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  2. Squeeze your lemons. Cut them in half or in my case, into wedges. Remove the seeds, and squeeze out 2 TBSP of lemon juice. Set aside.
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  3. Measure your white wine/white wine vinegar to a 1/4 cup and set aside. Cut 4 TBSP of butter, each a separate TBSP.
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  4. Preheat your pan with about a TBSP of olive oil. Set the pan to medium, and wait for the pan to gently begin to heat up. It does not need to be ripping hot or shimmering. Just let the oil and pan get to know each other a little better. then add your two TBSP butter.
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  5. For 30 seconds or until fragrant, saute your garlic in just the olive oil. Add the shrimp all at once. The shrimp will cook for 1/2 minutes on each side. Salt and pepper generously.

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  6. Once you have flipped for the first time, add in your white wine and red pepper flakes. Bring it to a simmer for the remaining time left to cook the shrimp fully, and follow it up with the remaining butter and lemon. You should see the bare beginnings of that beautiful sauce forming.
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  7. Cut the heat, and add parsley as desired. Season to taste and let's move onto our steak!
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NobleofDeath16

RXO
405th Regiment Officer
Pan-Seared Ribeye w/ Compound Butter and Rosemary

  1. Begin by generously seasoning your steak. If it looks like you put too much salt and pepper on, you did and it'll turn out wonderful. Make sure to get all sides of the steak.
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  2. Let that baby get to room temperature. This is done to ensure your seasoning has time to set, while also drawing out excess moisture to ensure a nice, crispy sear. And trust me. you WANT that sear. Be patient. All good things come to those who wait for them. Set your oven to 475 during this time as well, or just below its highest temperature.
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  3. Preheat your cast-iron skillet. IF you followed along, you should now be using the 8" skillet for this steak. "But Noble? Why such a small pan? are you TRYING to make me cause a fire?" Not at all. This is so we reduce surface space and can better control, and create, pooling of our fats to later work some magic on this steak. You'll thank me later. Let the pan get ripping hot. You should get a visible shimmer from your oil.
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  4. Lay the steak down away from you, and sear the first side for two minutes. Now, many people say to let it sit idle as to form a better crust. Tell them to shove it. Take your tongs, and move the steak in controlled circle motions in the pan. Enough to jostle the oil but not enough to splash.
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  5. Flip the steak and throw in about 3 to 4 TBSP of compound butter, or regular butter. What's the difference, you ask? I'll tell you. Compound Butter is a combination of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. These are things such as your aromatics and savory bits like garlic, thyme, parsley, shallots, you name it. Begin to baste the steak the ENTIRE two minutes with this butter by tilting the pan and using a spoon.
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  6. Once the time is up, take that pan, and pop her in the oven uncovered for one minute. Open the oven, and flip, for an additional minute. You will then remove the steak from the pan and set on a cutting board immediately after as to begin halting the cooking process. Beef registers at around 135 Farenheight when cooked to medium-rare.
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  7. LET THAT BABY REST. If you cut into it immediately, you risk losing that beautiful juice profile we worked so hard together to build out. About 10 minutes is suggested as the meat has undergone rigorous cooking and is therefore tensed. This allows the fibers to relax and the flavor to develop evenly throughout the whole steak. You may then cut, and serve as you see fit!
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