Pan Seared Bavette Steak with Blackened Shrimp

Cooking With Rohan Davey at Red Stick Spice.

Ingredients:

1 bavette steak, about 1-1/2 inches thick

1 Tbl Savory Steak Blend

1-2 Tbl Smoked extra virgin olive oil

Directions

Choose a high-quality bavette steak, about 1-1.5 inches thick.

The night before lightly salt the steak and refrigerate.

 I hour before cooking the meat pull out of the refrigerator and let the steak come to room temperature.

Season the steak generously the blend on both sides.

Heat a cast-iron skillet over medium-high heat until very hot.

Add 1 Tbl Smoked extra virgin olive oil.

Sear the steak for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness about 135 degrees.

Let the steak rest for 5-10 minutes before slicing against the grain and serving.

Blackened Shrimp

ngredients:

1 Lb large shrimp

1 Tbl Cajun Blackened seasoning

Directions:

In a medium bowl, combine the shrimp and blend.

Heat a large heavy-duty cast iron pan to medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle with smoked extra virgin olive oil and cook the shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan. Serve with steak.