Steak and Garlic Butter Shrimp (Print View)
Succulent seared steak paired with garlic butter shrimp for an unforgettable surf and turf experience.
# What You'll Need:
→ Meats & Seafood
01 - 4 ribeye steaks, 8 oz each (or sirloin)
02 - 1 lb large shrimp, peeled and deveined
→ Marinade & Seasonings
03 - 1 tablespoon olive oil
04 - 2 teaspoons salt
05 - 1 teaspoon freshly ground black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon Italian seasoning
→ Garlic Butter
08 - 4 tablespoons unsalted butter
09 - 5 cloves garlic, minced
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges, for serving
# Step-by-Step Directions:
01 - Pat steaks and shrimp thoroughly dry with paper towels. Brush steaks with olive oil and season both sides generously with salt, pepper, half the paprika, and half the Italian seasoning.
02 - Toss the peeled and deveined shrimp with the remaining paprika and Italian seasoning until evenly coated. Set aside.
03 - Heat a large skillet or grill pan over high heat until smoking. Sear steaks for 3 to 5 minutes per side for medium-rare, or adjust to your preferred doneness. Transfer steaks to a plate, tent loosely with foil, and let rest.
04 - In the same skillet, reduce heat to medium. Add the unsalted butter and minced garlic, cooking for about 1 minute until fragrant and lightly golden.
05 - Add the seasoned shrimp in a single even layer. Cook for 2 minutes per side until pink, opaque, and just cooked through. Stir in the fresh lemon juice and chopped parsley, tossing to coat.
06 - Serve each rested steak topped with garlic butter shrimp and spoon the pan sauce over the top. Garnish with extra fresh parsley and lemon wedges on the side.
# Expert Suggestions:
01 -
- The garlic butter pan sauce essentially makes itself while you cook the shrimp, so you get a luxurious finish with almost zero extra effort.
- It looks like you spent hours planning and prepping, but the whole thing comes together in about thirty five minutes from fridge to plate.
02 -
- Do not skip resting the steaks because slicing into them right away sends all those juices straight onto the cutting board instead of into each bite.
- Cooking the shrimp in the same pan where you seared the steak means the butter picks up all those caramelized bits from the bottom, which is where half the flavor lives.
03 -
- Open a window or turn on your exhaust fan before you sear because a hot cast iron pan with oil will smoke and your kitchen should smell like dinner, not a fire drill.
- The shrimp cook so fast that you should have everything else plated and ready before they hit the pan, because waiting even two extra minutes means the difference between perfect and overdone.