Steak and Garlic Butter Shrimp (Printable Version)
Ribeye steak and shrimp in a rich garlic butter sauce—classic surf and turf ready in 35 minutes.
# What You Need:
→ Meats & Seafood
01 - 4 boneless ribeye steaks (6 oz each)
02 - 1 lb large shrimp, peeled and deveined
→ Garlic Butter Sauce
03 - 4 tbsp unsalted butter
04 - 4 garlic cloves, minced
05 - 2 tbsp fresh lemon juice
06 - 2 tbsp chopped fresh parsley
07 - ½ tsp crushed red pepper flakes (optional)
08 - Salt and black pepper to taste
→ Olive Oil & Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp kosher salt
11 - ½ tsp freshly ground black pepper
# How To Make It:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat thoroughly dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat 1 tablespoon of olive oil in a heavy cast-iron skillet over medium-high heat until shimmering. Sear steaks for 3 to 4 minutes per side for medium-rare, adjusting time for preferred doneness. Transfer to a plate, tent loosely with foil, and allow to rest.
03 - In the same skillet, add the remaining olive oil. Arrange shrimp in a single layer, season lightly with salt and pepper, and cook for 1 to 2 minutes per side until pink and just opaque. Transfer to a separate plate.
04 - Reduce heat to medium-low. Melt butter in the skillet, add minced garlic, and sauté for 30 seconds until fragrant. Stir in lemon juice and red pepper flakes, scraping up any fond from the bottom of the pan.
05 - Return shrimp to the skillet and toss to coat evenly in the garlic butter sauce. Sprinkle chopped fresh parsley over the top.
06 - Plate each rested steak alongside the garlic butter shrimp. Spoon any remaining pan sauce generously over the top and serve immediately.
# Helpful Hints:
01 -
- That garlic butter sauce pooling around seared steak is the kind of thing that makes you close your eyes at the dinner table.
- Everything cooks in one skillet, which means all those caramelized bits become the foundation of the sauce.
- It feels like a fifty dollar restaurant plate but comes together in about half an hour on a Tuesday.
02 -
- Do not skip the resting step for the steak because cutting into it immediately means losing half the juices onto the cutting board.
- Cooking the shrimp in the same pan as the steak is not laziness, it is strategy, because those leftover seared bits become the backbone of your sauce.
03 -
- Press the steaks flat with your palm right before seasoning to ensure even contact with the pan and a better crust.
- A splash of white wine deglazed into the pan before the butter adds a layer of acidity that makes the whole sauce sing.