Friday, December 28, 2012

Steak and Shrimp with Pontchartrain Sauce

Ribeye Steak with Shrimp Pontchartrain!

Ribeye Steak and Shrimp with Pontchartrain Sauce
Ribeye Steak and Shrimp with Pontchartrain Sauce

Ribeye Steak with Scotty B's All Purpose Rub and Shrimp with Pontchartrain Sauce!  Perfect for weekend nights with a nice glass of wine and that special someone. 

I think a steak should have a strong bold flavor!  I always rub my steak with my Scotty B's All Purpose Rub and Seasoning. I think it adds the perfect amount of richness without overpowering the natural flavoring of the meat. 

The Rub:
Mix well all ingredients.
1/4 cup chili powder
2 Tbl Spn Paprika
1 Tbl Spn Garlic Powder
Dash of salt
Dash of black pepper
1 tsp Cayenne Pepper
1 Tsp Oregano
1 Tsp Curry Powder
Set some aside for the Shrimp and Pontchartrain Sauce
The Steak:
Prepare your favorite cut of steak by dusting liberally the rub on both sides.  Rub it in well then dust more on top and pat it into the steak.  Add a few drops of liquid smoke to the steak and rub it all around the steak.  Let the steak sit at room temperature for about 30 minutes.
The Shrimp:
Peel, de-vain, and clean 8 large shrimp (or however many you need)
Place the shrimp in a bowl and sprinkle with salt, pepper and Scotty B's All Purpose Rub and Seasoning.  Make sure that all of the shrimp are coated.  Set aside in the refrigerator.
Cook your steak how you like it.  I prefer Medium Rare (a little on the Rare side).  Direct heat for about 4 minutes on each side.  Then indirect heat for about 5 minutes.  Cut the steak during cooking if you prefer.  This will help you determine if it's cooked the way that you like.
The Sauce:
Pontchartrain Sauce is a perfect topping for your Steak and Shrimp dinner.  It really adds a great deal of flavor and pushes it over the edge.
1/2 Stick of Butter
1/2 Cup Heavy Cream
1/4 Cup White Wine or Cooking wine
Dash of Salt
1 Tsp Minced Garlic
1/2 Tsp Crushed Red Pepper
1/2 Tbl Spn Scotty B's All Purpose Rub and Seasoning
If you want to get a little edgy, add a little crab meat to the sauce...UMMMM!
Melt butter over medium heat in a small sauce pan.  Add wine and let cook for about 4 minutes to reduce.  Stir frequently.
Add cream and stir continuously for about 4 minutes.  Add the other ingredients and stir frequently.  let this cook for about 5 minutes.  It will render and thicken as it cooks.  Then pour about half of it in a container and set aside.  Put the shrimp in the pan and coat all of the shrimp with the sauce.  Cook the shrimp thoroughly until done.  About 7 minutes depending on the size.
Put the steak on the plate and place your shrimp on or around the steak.  Drizzle the Pontchartrain Sauce from your container that you set aside over the steak and shrimp.  Top with chives.