Surf And Turf

Surf and Turf
Surf and Turf

When you’re after a celebratory meal, nothing beats a classic meat and seafood pairing. Here, we’ve combined our gorgeous bone-in ribeyes with succulent shrimp sautéed in our herbaceous Tarragon-Mustard Butter. It’s a meal we know you’ll love!

Serves 2 to 4 Active time: 15 minutes Total time: 35 minutes


  • 2 MOINK French ribeyes
  • Salt and freshly ground pepper
  • 1 Tbsp. vegetable oil
  • 6 Tbsp. Tarragon-Mustard Butter
  • ½ lb. large shrimp, peeled and deveined (heads and tails on, if desired)
  • Fresh tarragon for garnish


  1. Thaw the steaks. Sprinkle with salt and pepper. Heat the oil in a large cast-iron skillet over medium-high heat.
  2. Add the steaks to the pan and cook 13 to 15 minutes or to desired doneness, turning after 6 minutes.
  3. Remove the steaks from the skillet to serving plates and let rest 10 minutes.
  4. Add the Tarragon-Mustard Butter to the skillet and let melt. Add the shrimp and cook 2 to 3 minutes or until the shrimp are done and turn pink.
  5. Spoon the shrimp and melted butter over the steaks and garnish with tarragon before serving.

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