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Medium Well Steak with Shrimp and Grits

A luxuriously comforting surf-and-turf dish featuring perfectly seared steak and creamy cheesy grits topped with seasoned shrimp.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Grits
  • 1.5 cups stone-ground or quick grits See notes below for best use.
  • 4 cups water or low-sodium chicken broth Can be a mix of both.
  • 1 cup whole milk Substitute with half-and-half for richer taste or plant milk for dairy-free.
  • 3 tbsp unsalted butter Use vegan butter if needed.
  • 1.5 cups sharp cheddar, grated Nutritional yeast can be used for dairy-free.
  • to taste Salt and black pepper
For the Steak and Shrimp
  • 4 pieces steaks (ribeye, sirloin, or strip), about 8 oz each, 1–1.25" thick Sear to medium-well.
  • 1.5 lb large shrimp, peeled & deveined Tails on or off as preferred.
  • 4 slices thick-cut bacon or 8 oz Andouille sausage, chopped Optional — adds smoky flavor.
  • 2 tbsp olive oil or avocado oil
  • 1 small shallot, minced Or 1/2 small onion.
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or low-sodium chicken broth Optional.
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika or Cajun seasoning
  • 1/2 tsp crushed red pepper flakes Optional.
  • 2 tbsp chopped parsley or green onions for garnish
  • to taste Lemon wedges and hot sauce For serving.

Method
 

Preparing the Grits
  1. Bring 4 cups of water (or 3 cups water + 1 cup milk/broth) to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and simmer.
  2. Quick grits: simmer for 5–7 minutes, stirring. Stone-ground: simmer for 20–30 minutes, stirring occasionally until creamy.
Finishing the Grits
  1. Stir in butter and cheese (or vegan substitutes). Season with salt and pepper. Keep warm on the lowest heat while making the rest.
Cooking the Meat
  1. In a large skillet over medium heat, cook bacon until crisp or sausage until browned, about 6–8 minutes. Remove and set aside, leaving rendered fat in the pan.
  2. Pat steaks dry and season generously with salt and pepper (or steak seasoning). Heat a cast-iron or heavy skillet over high heat with 1 tbsp of oil. Sear steaks 3–4 minutes per side for 1" thick steaks to approach medium-well (target internal temp 150–155°F / 65–68°C).
  3. If the steaks are thicker, sear 4–5 minutes per side and reduce heat for an extra minute. Transfer to a plate and loosely tent with foil; rest for 5–10 minutes.
Sautéing and Cooking the Shrimp
  1. In the same skillet, reduce heat to medium, add remaining 1 tbsp oil if needed. Add shallot and garlic; sauté for 1 minute until fragrant.
  2. Add white wine or 1/4 cup broth to deglaze the pan, scraping browned bits. Return bacon/sausage to the pan.
  3. Add lemon juice, smoked paprika/Cajun seasoning, and red pepper flakes.
  4. Add shrimp in a single layer; cook 1.5–2 minutes per side until pink and opaque. Do not overcook.
Plating the Dish
  1. Spoon a generous bed of grits onto each plate. Top with shrimp and the buttery pan sauce. Slice steaks against the grain and place beside or over the grits.
  2. Garnish with parsley, green onions, lemon wedge, and hot sauce if desired. Serve immediately.

Notes

For grits timing, quick grits work great for weeknights; stone-ground gives superior texture for special dinners. Consider using a low-fat version for a lighter option. Store leftovers separately in airtight containers for up to 3 days.