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Ribeye steak that’s been marinating in a fresh garlic and herb infused buttermilk overnight, then grilled and topped with garlic shrimp scampi. You’re going to want to prepare yourselves for this recipe – I promise you it’ll be a new favorite!
There are a couple of things that you’re going to want to know about me before I dive into this. The first thing is that I love cooking (obviously, I mean, I started a blog about it). The second thing is that I love, and I mean LOVE, when life is organized and pretty. This extends into my kitchen in a major way. I love to see what I’m working with, or going to be working with. I love opening my fridge door and seeing a dozen perfect brown eggs sitting upright in a white porcelain egg crate. It makes me happy. Clearly I’m a little nuts (but I own it).
I also love to be able to prep as much as possible of my meals ahead of time, so that when I’m ready to cook, so is everything I need. Plus, seeing it all ready to go in the fridge keeps me motivated when 5pm comes around and all I want to do is curl up in a ball on the couch because, well, three kids. This is why I jumped at the chance to show you the new Rubbermaid Brilliance containers.
They’re crystal clear, stain and odour resistant, stack perfectly, and are microwave safe. I grabbed mine at Walmart.
The best part though? Check out that GIANT seal. These babies are leak proof like nothing I’ve ever used before. You can feel them sealing when you put the lid on. This is a game changer for me with marinating food, as you’ll see.
It’s time to do some cooking though, and this steak is so insanely tender and flavourful, you’re never going to want to make it any other way. It doesn’t have to be a ribeye either, you can do just about any kind of steak this way (T-bone, strip loin, you name it!). I’m getting ahead of myself though.
The first thing we have to do is make a garlic and herb mix. Grab a mortar and pestle if you have it (if not, throw everything in a zipper lock bag and give it a few whacks with a rolling pin. Put in all the cloves from a head of garlic, a couple tablespoons of fresh rosemary (or thyme, but this time I used rosemary), half a tablespoon of kosher salt, and a few big cracks of fresh ground pepper. Just give it a quick mash for a few seconds. You just want the garlic broken up, and the herbs bruised a bit, no need to make a paste out of it.
Pour a couple cups of buttermilk into a large Rubbermaid Brilliance storage container (if you don’t have one yet, you can use a zipper bag) and add the garlic mixture. Give it a quick stir to mix it up. add your steaks, and push them around so that they’re almost completely submerged. Add a bit more buttermilk if you need to.
Did you catch this last picture in the gif? Where the container is upside down? This is the game changer for me. The leak proof seal on these containers is amazing, which means that every few hours when I open the fridge, I flip the container over so that the marinade hits every spot of meat. The longer you leave this to marinate, the better it is. 8 hours is great, but overnight is AMAZING!
Here’s everything prepped. For the garlic shrimp – just peel them, toss with a tablespoon of olive oil, and two tablespoons of minced garlic. They’re good in the fridge for the day. For the green beans, I just toss them with some garlic (as much as you want, I like a lot, so clearly there was no necking in our house after dinner), a bit of olive oil, and a few tablespoons of slivered almonds.
Cooking the steak is the easy part. You just rinse off the marinade, pat dry, and season liberally with salt and pepper. Then grill over high heat for 3-5 minutes per side (depends on the thickness of your steaks, and how well you want them done). That’s it. The hard part is letting them rest for another 5 – 10 minutes before you cut into them. But you have to. This lets all those juices absorb back into the meat, and shows you just how tender that buttermilk marinade made them.
While the steak is resting though, that’s when you cook the shrimp. Oh yeah, this meal is fast too. I mean, it just cannot get any better.
- 4 ribeye steaks (or strip loin, t-bone, etc)
- 2 cups buttermilk
- 1 head garlic, cloves peeled
- 2 tbsp fresh herbs (rosemary or thyme)
- 1 tbsp kosher salt
- fresh cracked pepper
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp minced garlic
- 1/2 cup dry white wine
- 5 tbsp butter
- 1 tsp Italian seasoning
- salt and pepper to taste
- parmesan cheese
- Put the garlic cloves, fresh herbs, salt, and pepper in the bowl of a mortar and pestle and pound until the cloves are broken up and the herbs bruised. The mixture will be very fragrant, but not a paste. If you don't have a mortar and pestle, just put everything in a zipper bag and hit it with a rolling pin a few times.
- Mix together the buttermilk and garlic mixture in a food storage container or zipper lock bag. Add the steaks, making sure that they're well coated and mostly covered with the buttermilk mixture. If they're not, add a bit more buttermilk. Refrigerate for a minimum of 8 hours, but overnight is best. Turn the container periodically to make sure all sides of the meat are marinated.
- Remove the steaks from the fridge 30 minutes before you want to cook with them. Remove them from the marinade, and dry them off, then let sit and come to room temperature. Preheat your grill on high for at least 15 minutes.
- Just before grilling, liberally season the steaks on both sides with more kosher salt and freshly cracked pepper. Oil your grill grates, then place the steaks over hight heat. Grill for 4-6 minutes per side for medium-rare.
- Remove the steaks to a board and let rest for 10 minutes. While they're resting, cook the shrimp.
- Put the shrimp, olive oil, and garlic in a pan over medium heat. If your garlic seems to be cooking too quickly, turn down slightly (Do not let the garlic burn!). Cook, tossing frequently, until the shrimp are pink and no longer opaque looking. Remove the shrimp from the pan to a plate for a minute.
- Turn the heat up to high and add the white wine. Let it reduce to half, about 2 minutes. Turn the heat down to medium and add the butter, whisking it in as it melts. Add the Italian seasoning, salt, and pepper. Return the shrimp to the pan and toss to reheat. Grate on some fresh parmesan cheese.
- Top the rested steaks with some of the shrimp scampi and drizzle a spoonful of the garlic butter over the top.
Nutrition Information:Serving Size: 4 servings
Amount Per Serving: Calories: 276Total Fat: 23gCarbohydrates: 6gProtein: 10g