COOKING DIRECTIONS
STEP 1:
Generously season both the steak and the shrimp with your preferred seasoning.
STEP 2:
Using the ThermoPro Twin TempSpike, insert one probe into the thickest part of the steak, ensuring it doesn’t touch the bone or fat. Skewer the shrimps using the second probe.
STEP 3:
Preheat your smoker to 200°F (93°C) and place the seasoned steak and shrimp inside once ready. Monitor the internal temperatures using the Twin TempSpike. Smoke until both the steak and shrimp reach your desired internal temperatures. For medium-rare steak, aim for 120°F (49°C); for shrimp, aim for 130°F (54°C).
STEP 4:
Once the food reaches your desired temperature, remove the steak and shrimp from the smoker. Allow the steak to rest, ensuring juices are reabsorbed and the meat relaxes.
STEP 5:
Heat up a cast iron pan until it’s smoking hot. Place the steak on the pan, searing for a couple of minutes on each side until you achieve a beautiful, flavorful crust. Do the same for the shrimp, but they will require a shorter searing time that has a light golden color. Once seared, remove the steak and let it rest again to maintain its juiciness.
