Enjoy the best of both worlds with our Steakhouse Surf and Turf. Decadent prime rib steak is sous vide to perfection and served alongside tender grilled shrimp. A side of rich garlic herb mashed potatoes completes this delicious meal.
Meal Card: Steakhouse Surf and Turf
Ingredients
- 1-2 packages prime rib steak
- 1-2 packages grilled shrimp
- 1-2 packages potato puree
- 1-2 packets garlic herb butter
Directions
1) Place grilled shrimp and garlic herb butter in the fridge to thaw.
2) Before opening, gently tap potatoes on the counter to break up. Open potatoes and pour into a Suvie pan. Add 2 tbsp (4 tbsp) butter, ½ cup (1 cup) milk or water, 1/2 tsp (1 tsp) salt, and freshly ground pepper. Place pan in the top zone of Suvie.
3) Do not open the prime rib packages. Place prime rib steak into a Suvie pan and cover completely with water. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Sous Vide at 135°F for 30 minutes
Top Zone: Reheat at 225°F for 30 minutes
5) When the cook is complete, remove prime rib from Suvie and set aside to rest. Pour off water from pan with prime rib.
6) Remove grilled shrimp and herb butter from the fridge. Add grilled shrimp to the empty pan and place in Suvie. Confirm 10 minute broil time and cook.
7) After the shrimp have broiled, remove prime rib from packaging, reserving the liquid from the packaging in a small bowl. Thinly slice prime rib.
8) Gently stir potatoes, butter, and milk together. Season to taste with salt and pepper, and divide between plates. Top the potatoes with the garlic herb butter.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 810, Total Fat 37g, Total Carbohydrates 39g, Total Sodium 840mg, Total Protein 80g.
