Steak and Garlic Butter Shrimp

The sizzle of butter hitting a screaming hot pan is my favorite sound in any kitchen, and this surf and turf recipe maximizes that beautiful noise. I threw this together one rainy Saturday when I could not decide between steak or shrimp, so I simply refused to choose. The garlic butter sauce pools around both proteins like they were always meant to share a plate.

My partner walked into the kitchen just as I was swirling parsley into that golden butter sauce and declared it smelled better than any restaurant we had visited that year. I handed over a forkful straight from the pan, and we ended up eating standing at the counter before the plates even made it to the table.

Ingredients

• Ribeye steaks (4, 8 oz each): Ribeye carries enough marbling to stay juicy under a hard sear, though sirloin works if you prefer a leaner cut.
• Large shrimp (1 lb, peeled and deveined): Buy the biggest shrimp you can find because they stay tender and soak up more of that garlic butter.
• Olive oil (1 tablespoon): A light coating helps the seasoning stick and gives the steaks a better crust.
• Salt and black pepper (2 teaspoons salt, 1 teaspoon pepper): Season generously because a thick steak needs more salt than you think.
• Paprika (1 teaspoon): Split between the steak and shrimp for a warm color and subtle smokiness.
• Italian seasoning (1 teaspoon): A shortcut blend that adds complexity without reaching for five separate jars.
• Unsalted butter (4 tablespoons): Unsalted lets you control the salt level while delivering that rich, silky finish.
• Garlic, minced (5 cloves): Five cloves sounds aggressive but mellow beautifully in butter, so trust the process.
• Fresh lemon juice (1 tablespoon): A quick hit of acidity right at the end brightens the whole dish.
• Fresh parsley, chopped (1 tablespoon): Stirred in at the finish for freshness and scattered on top for color.
• Lemon wedges: Served on the side for squeezing over everything right before eating.

Instructions

Prep the proteins:

Pat the steaks and shrimp completely dry with paper towels because moisture is the enemy of a good sear. Brush the steaks with olive oil and season both sides with salt, pepper, half the paprika, and half the Italian seasoning.

Season the shrimp:

Toss the shrimp with the remaining paprika and Italian seasoning in a bowl until evenly coated, then set them aside while the steak cooks.

Sear the steaks:

Heat your skillet or grill pan over high heat until it just starts to smoke, then lay the steaks in without crowding. Cook 3 to 5 minutes per side for medium rare, then transfer to a plate, tent loosely with foil, and let them rest while you tackle the shrimp.

Build the garlic butter:

Reduce the heat to medium and drop the butter into the same skillet with all those gorgeous steak drippings. Add the minced garlic and stir for about a minute until your kitchen smells absolutely incredible.

Cook the shrimp:

Lay the shrimp in a single layer so they sear instead of steam, flipping after 2 minutes when the bottoms turn pink. Cook 2 more minutes on the other side, then pour in the lemon juice and parsley, tossing to coat every shrimp in that buttery sauce.

Plate and serve:

Set each steak on a plate and spoon the garlic butter shrimp and pan sauce generously over the top. Add extra parsley and lemon wedges on the side for a finishing touch.

Save

There is something about placing a steak topped with glistening shrimp in front of someone that makes any Tuesday feel like an anniversary.

Choosing the Right Steak

I have made this with everything from flank steak to filet mignon, and ribeye remains my favorite because the fat renders into the pan and flavors the shrimp. If you go with a leaner cut like sirloin, just be careful not to overcook it since there is less margin for error.

Getting the Sear Right

The biggest mistake I made early on was not letting the pan get hot enough before adding the steak. You want that pan almost smoking, and you want the discipline to leave the steak alone for those full 3 minutes without poking or flipping early.

Serving Suggestions

This dish is rich enough on its own but benefits from something simple on the side to balance the plate.

• Roasted asparagus or green beans add a fresh crunch that cuts through the butter.
• Garlic mashed potatoes soak up extra sauce like a dream.
• A crisp green salad with vinaigrette refreshes the palate between bites.

Save

Keep a buttery Chardonnay or a bold Cabernet Sauvignon chilled and ready, because this meal deserves a proper toast.

Recipe FAQs

→ What is the best steak cut for surf and turf?

Ribeye is a top choice for its rich marbling and bold flavor, but filet mignon and New York strip also work beautifully. Sirloin is a budget-friendly alternative that still delivers great results when properly seared.

→ How do I know when the shrimp are fully cooked?

Shrimp are done when they turn pink and curl into a loose C-shape, typically 2 minutes per side. Overcooked shrimp become rubbery, so remove them from heat as soon as they're just opaque throughout.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them overnight in the refrigerator or under cold running water. Pat them thoroughly dry before seasoning to ensure proper searing and prevent steaming.

→ What internal temperature should the steak reach?

For medium-rare, aim for 130°F (54°C). Medium steaks should reach 140°F (60°C). Always let the steak rest for 5–10 minutes after cooking, as carryover heat will raise the temperature a few more degrees.

→ What side dishes pair well with steak and shrimp?

Roasted asparagus, garlic mashed potatoes, or a crisp Caesar salad complement this dish perfectly. For a low-carb option, try cauliflower mash or sautéed zucchini noodles to keep the meal light.

→ Can I make the garlic butter sauce ahead of time?

You can prep the garlic, parsley, and lemon juice in advance, but cook the butter sauce fresh in the skillet right before serving. Fresh preparation ensures the best flavor and prevents the butter from separating.