Valentine’s Day Surf ‘n’ Turf – Recipe for Romance
Step into the world of romance and culinary delight with our Valentine’s Day Surf ‘n’ Turf recipe. This carefully curated recipe pairs the finest ingredients from our exclusive Valentine’s Day Package, creating a gourmet experience that’s perfect for celebrating love. Treat your special someone to a memorable meal that combines the succulent richness of Rib Eye USDA Prime Black Angus with the delicate flavors of Black Tiger Shrimps. Add in the charm of a bottle of Santa Rita 120 Cabernet Sauvignon and the perfect seasoning of our Steak House Seasoning, and you have a recipe for a romantic evening like no other.
Ingredients:
- 2x 340gr Rib Eye USDA Prime Black Angus
- 500gr Black Tiger Shrimps
- 1x Santa Rita 120 Cabernet Sauvignon (750 ML – Chilean)
- Steak House Seasoning
- Olive oil
- Salt
- Pepper
Method:
1. Start by preparing your Rib Eye USDA Prime Black Angus. Season them generously with our Steak House Seasoning on both sides. Allow the steaks to sit at room temperature for about 30 minutes before cooking.
2. While the steaks are resting, it’s time to focus on the Black Tiger Shrimps. In a large bowl, toss the shrimps with a bit of olive oil, salt, and pepper. You can also add a dash of our Steak House Seasoning for an extra layer of flavor.
3. Preheat your grill or a cast-iron skillet to high heat, around 450°F (230°C). Ensure it’s well-oiled to prevent sticking.
4. Once the grill or skillet is hot, place the seasoned Rib Eye steaks on it. For a perfect medium-rare, cook the steaks for about 4-5 minutes per side, depending on their thickness. Adjust the cooking time according to your desired level of doneness. Use a meat thermometer to check the internal temperature; it should reach 130°F (55°C) for medium-rare.
5. While the steaks are cooking, it’s time to grill the Black Tiger Shrimps. They cook quickly, so be attentive. Grill for about 2-3 minutes per side or until they turn pink and opaque.
6. As the steaks and shrimps finish cooking, pour a glass of Santa Rita 120 Cabernet Sauvignon to set the mood.
7. Once everything is ready, plate your Surf ‘n’ Turf creation. Serve the perfectly grilled Rib Eye steaks alongside the succulent Black Tiger Shrimps. Pour a glass of the Cabernet Sauvignon to complete this romantic meal.
Conclusion: This Valentine’s Day Surf ‘n’ Turf recipe is more than just a meal; it’s a declaration of love. Each bite of the tender Rib Eye USDA Prime Black Angus and the exquisite Black Tiger Shrimps, paired with the rich flavors of Santa Rita 120 Cabernet Sauvignon, will create a moment that lingers long after the plates are cleared. Celebrate your love story with this gourmet delight from The Ribeye Club. Wishing you a Valentine’s Day filled with warmth, romance, and unforgettable flavors.
