Shrimp Stuffed Rib Eye Steaks
Ingredients
- 1 cup shrimp peeled uncooked
- 1/4 cup onion
- 1/4 cup bell pepper
- 1 tbsp garlic chopped
- 4 rib-eye steaks, 3/4 - 1 inch thick
- 1 tsp Cajun seasoning
- 1 cup Italian salad dressing
- 2 tbsp Worcestershire sauce
Step-by-Step Instructions
- Grind together the uncooked shrimp, bell pepper, onions, garlic and pinch of salt and pepper in a food processor until mixture is ground to the consistency of paste.
- Slit a pocket in each steak horizontally from the side, creating a deep pocket but being careful not to let the slit go all the way through to the other side or through the top or bottom of the steak.
- Stuff each steak with the shrimp mixture and secure the opening with two toothpicks to keep the filling inside during cooking.
- Season steaks on both sides with Cajun seasoning and place in a shallow dish. Pour the Italian dressing and Worcestershire sauce over the steaks and marinate a minimum of 2 hours in the refrigerator, turning at least halfway through the marinating process.
- Preheat grill to medium-high heat. Remove steaks from marinade and grill about 10 minutes on each side, or until the exterior is nicely charred and the internal temperature reaches about 120-130°F for medium-rare to medium.
- Transfer steaks to a baking dish and finish cooking in a preheated 350°F oven for 15-20 minutes, or until the shrimp stuffing reaches 145°F and is fully cooked through. Let rest 5 minutes before serving.
Common Problems and Solutions
Q: How do I cut the pocket without cutting all the way through?
A: Use a sharp knife and insert it from the side of the steak, cutting horizontally toward the center. Keep your other hand on top of the steak to feel that you're not cutting through the top or bottom. Make the pocket deep but leave at least 1/2 inch of meat on all sides to contain the stuffing.
Q: Can I cook these entirely on the grill?
A: Yes, but it's trickier to ensure the shrimp stuffing cooks through without overcooking the steak. If you prefer all-grill cooking, use indirect heat after the initial sear and cook covered, checking the internal temperature of the stuffing reaches 145°F.
Q: Why do my steaks leak stuffing while cooking?
A: Make sure your toothpicks are securely placed and consider using 3-4 toothpicks per steak instead of just 2. Don't overstuff the pocket, and ensure the opening is completely sealed. Also avoid moving the steaks too much on the grill before they've had time to sear and seal.
Tips and Techniques
The shrimp mixture can be prepared a day ahead and refrigerated, making assembly quicker on cooking day. Don’t skip the marinating time - it adds tremendous flavor to the beef and helps tenderize the meat. When grilling, resist the urge to move or flip the steaks too frequently; let them develop a good crust before turning.
Ingredient Substitutions
- rib-eye steaks: filet mignon or New York strip steaks
- Italian salad dressing: mixture of olive oil, red wine vinegar, and Italian herbs
- uncooked shrimp: lump crab meat
Equipment Needed
- food processor
- grill
- meat thermometer
- toothpicks
- baking dish
Historical Context
Stuffed steaks became popular in South Louisiana as cattle ranching expanded in the coastal prairie region. Combining local Gulf shrimp with beef became a way to showcase both land and sea in one impressive dish, often served at special dinners and celebrations.
