Cooking Tips
Garlic Butter Steak & Shrimp Cajun Rice Skillet
Seared steak bites and shrimp tossed with Cajun-spiced rice, bell peppers and garlic butter — surf and turf in one pan.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Surf and turf, weeknight edition: steak bites and shrimp seared hard in garlic butter, then folded into rice cooked in broth with Cajun spice, peppers and onion. One pan, bold flavor, and the rice soaks up everything the meat leaves behind. It is the kind of dinner that looks like effort and tastes like a celebration.
Ingredients
Skillet:
500 g beef sirloin steak, cut into bite-sized cubes
500 g large shrimp, peeled and deveined
1½ cups long-grain rice, uncooked
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 medium onion, finely chopped
5 garlic cloves, minced
3 tbsp olive oil
4 tbsp unsalted butter
3 cups chicken or beef broth
1 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
½ tsp freshly ground black pepper
¾ tsp salt
¼ tsp cayenne pepper (optional)
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
Garlic butter steak & shrimp seasoning:
2 tbsp unsalted butter, melted
3 garlic cloves, minced
1 tsp Cajun seasoning
½ tsp smoked paprika
Method
1. Toss the steak cubes and shrimp separately with the melted butter, garlic, Cajun seasoning and smoked paprika. Season with salt and pepper.
2. Heat half the olive oil in a large deep skillet over high heat. Sear the steak in a single layer for 2 minutes per side until browned; remove and set aside.
3. Sear the shrimp for 1–2 minutes per side until opaque and pink; remove and set aside.
4. Lower the heat to medium, add the remaining oil and butter, and cook the onion and peppers for 4–5 minutes until just tender. Add the garlic for 30 seconds.
5. Stir in the rice, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, pepper and cayenne, then pour in the broth. Cover and simmer on low for 18–20 minutes until the rice is tender.
6. Fold the steak and shrimp back in, toss for 1–2 minutes until heated through, and finish with lemon juice and parsley. Check the steak reaches 145°F (63°C) before serving.
Cooking Tips
Sear the steak and shrimp separately first so neither overcooks while the rice simmers.
Keep the lid on while the rice cooks — lifting it lets the steam out and the rice dries.
Let the skillet rest covered for 5 minutes before serving so the rice finishes steaming.
Frequently asked questions
How spicy is this?
Mild to medium from the Cajun seasoning; the cayenne is optional, so leave it out for a gentler version.
Can I use pre-cooked rice?
Yes — stir in 3 cups of cooked rice with 1 cup of broth instead of the uncooked rice and 3 cups, and simmer just long enough to heat through.