STK Steakhouse chef shares must-try recipes for surf and turf, truffle fries
Looking to elevate your Memorial Day cookout? You've come to the right place.
STK Steakhouse's corporate executive chef, Robert Liberato, joined "Good Morning America" on Monday to help kick off the summer grilling season, showcasing his Zingy Surf & Turf: Grilled Prime New York Strips with Jumbo Shrimp.
Scroll below for the full recipes.
Zingy Surf & Turf: Grilled Prime New York Strips with Jumbo Shrimp
Serves: 4
Zingy Rub
Makes enough for 4 steaks + shrimp
Ingredients
2 tablespoons smoked paprika
1 tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon brown sugar
Zest of 2 limes
1 teaspoon chili flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
Directions
Mix everything in a bowl. Store in an airtight jar for up to 1 month. Use liberally.
Jumbo Shrimp
Ingredients
12 U10 shrimp, peeled and deveined, tails on
2 tablespoons olive oil
Juice of 1 lime
1 tablespoon Zingy Rub (recipe above)
Directions
Toss shrimp with olive oil, lime juice and Zingy Rub.
Grill over high heat 90 seconds per side, just until opaque and slightly charred.
Optional serving suggestions:
- Serve on a board garnished with grilled lemon halves and herb butter.
- Pair with grilled corn or chimichurri potatoes.
- Offer lime wedges or a herb butter for the shrimp.
Steaks
Ingredients
Four 14-ounce New York Strip steaks (1.5 inches thick, prime preferred)
2 tablespoons olive oil
2 tablespoons Zingy Rub (recipe above)
Maldon salt
Directions
Pat steaks dry. Rub with olive oil and coat all sides with Zingy Rub.
Let rest at room temp for 30-45 minutes before grilling (for even cooking).
Grill over high heat, 4-5 minutes per side for medium rare, depending on heat and thickness.
Rest steaks 5-7 minutes before slicing. Finish with flaky sea salt.
Truffle Parmesan Fries with Jalapeño-Bacon Sauce
Serves: 2
Time: 45 minutes
Truffle Parmesan Fries
Ingredients
2 large russet potatoes (about 14 ounces total), peeled if preferred
1 tablespoon grated Parmesan (powdered or fine)
1/2 ounce truffle oil
Pinch of kosher salt
1/2 ounce freshly grated Parmesan (Microplaned)
Neutral oil for frying (canola or vegetable)
Directions
Cut and soak: Cut potatoes into thin fries (shoestring or 1/4-inch thick). Soak in cold water for 30 minutes, then drain and dry well.
Double-fry method: Heat oil to 325 F (medium heat). Fry potatoes in batches for 3-4 minutes. Remove before browning, drain.
Increase oil to 375 F. Fry again until golden and crispy, about 2-3 minutes more. Drain on paper towels.
Season: While hot, toss fries with powdered Parmesan, truffle oil and salt.
Finish: Plate fries and top with fresh Microplaned Parmesan.
Jalapeño-Bacon Sauce
Ingredients
1/4 cup mayonnaise
1 teaspoon pickled jalapeños, chopped
1 tablespoon cooked, crumbled bacon
1/2 teaspoon smoked paprika
1/2 teaspoon lemon juice
Directions
Mix all sauce ingredients together in a small bowl.
Serve in a ramekin alongside fries.
Pro tips for grilling from Liberato:
1. Let your meat rest before and after
Letting steaks rest before grilling helps them cook more evenly, especially straight from the fridge. And after grilling? Always give them at least 5 minutes to relax. That's how you lock in those juices.
2. Use two heat zones on the grill
Set up a hot zone for searing and a cooler side to finish gently. If the grill gets too hot, move steaks to the cooler side to avoid overcooking. Control the fire, don't let it control you.
3. The Zingy rub works best on dry surfaces
Patting your steaks and shrimp dry before rubbing is key. Moisture can steam the meat. Dry means crust, and crust means flavor!
4. Shrimp cook fast -- don't walk away
These jumbo U10s take about 90 seconds per side. If you blink, they're rubber. Grill 'til they just turn opaque and curl into a 'C'-not an 'O'. 'C' means cooked, 'O' means overcooked!
5. Don't skip the finish
A final hit of flaky sea salt, a squeeze of lime, or a knob of herbed butter right at the end can take your steak or shrimp from great to chef's kiss. Little things finish strong.
'GMA' kitchen picks
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