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Steakhouse Toowoomba Steak

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Steakhouse Toowoomba steak features a juicy, seared ribeye or sirloin topped with a rich, creamy shrimp and mushroom sauce. This indulgent surf-and-turf dish brings bold steakhouse flavor to your home kitchen.

Ingredients

  • 2 ribeye or sirloin steaks (about 8 oz each)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 tablespoon butter
  • 4 oz mushrooms, sliced
  • 6–8 shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Pat steaks dry and season with salt and pepper. Let rest at room temperature for 20–30 minutes.
  2. Heat olive oil in a skillet over high heat. Sear steaks for 3–4 minutes per side, or until desired doneness. Remove and let rest, covered loosely with foil.
  3. In the same pan, melt butter over medium heat. Add mushrooms and cook until browned, about 4–5 minutes.
  4. Add garlic and shrimp. Sauté until shrimp are pink and cooked through, 3–4 minutes.
  5. Reduce heat to low. Stir in cream, Parmesan, paprika, and red pepper flakes. Simmer until slightly thickened, 3–5 minutes. Season with salt and pepper to taste.
  6. Spoon the warm sauce over rested steaks. Garnish with parsley if desired and serve immediately.

Notes

  • For a more tender steak, choose ribeye or filet mignon.
  • Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
  • Add a splash of white wine to the sauce for extra depth.
  • The sauce can be made ahead and reheated gently before serving.

Nutrition

Find it online: https://thefamilycooking.com/steakhouse-toowoomba-steak/