30-Minute Steakhouse Marinade 
Original Creole Seasoning 
Broiled Catfish in Creole White Wine Sauce
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Get RecipeThis simple one-pan dish is full of the flavors of some of your Louisiana favorites! The Pan Seared NY Strip with Louisiana Shrimp Cream Sauce by Chef Cory Bahr is the perfect, easy weeknight meal with Tony’s bringing out all of the beefy flavors and juicy goodness.
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Kitchen Tip : Pan Seared NY Strip with Simple Louisiana Shrimp Cream Sauce
Ingredients
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NY Strip Steak
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Tony’s Steakhouse Marinade
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Tony’s Original Creole Seasoning
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Olive Oil
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Shallots
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Garlic
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Louisiana Shrimp
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White Wine
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Heavy Cream
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Green Onion
- Clear
Directions
- Marinade 4 steaks in 1 cup of Tony’s Steakhouse Marinade for 30 minutes.
- Once finished marinating, season both sides of the NY strip steaks with Tony’s Original Creole Seasoning. Pat in and let rest.
- Preheat a skillet for 3 minutes on medium-high heat. Add olive oil to your skillet. Place the steaks in skillet and sear for 4 minutes on each side.
- Add the chopped shallots and garlic to the skillet. Sauté for 2-3 minutes, until shallots are tender.
- Add the Louisiana shrimp to the skillet with 2 dashes of Tony’s Original Creole Seasoning. Add 2 tablespoons of white wine and splash of heavy cream. Add a few pinches of chopped green onion. Let reduce for 1 minute until it has thickened.
- Add your shrimp and sauce on top of the steaks and serve.
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