Steak and Garlic Butter Shrimp (Printable)
Seared ribeye steak paired with tender shrimp in a rich garlic butter sauce for a decadent surf and turf dinner.
# 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 kosher salt
05 - 1 teaspoon freshly ground black pepper
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon Italian seasoning blend
→ Garlic Butter Sauce
08 - 4 tablespoons unsalted butter
09 - 5 cloves garlic, minced
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon fresh parsley, finely chopped
12 - Lemon wedges for serving
# How-To Steps:
01 - Pat the steaks and shrimp thoroughly dry with paper towels. Brush the steaks with olive oil and season both sides with salt, pepper, half the paprika, and half the Italian seasoning. Toss the shrimp with the remaining paprika and Italian seasoning, then set aside.
02 - Heat a large skillet or grill pan over high heat until smoking. Sear the steaks for 3 to 5 minutes per side for medium-rare, adjusting time for your preferred doneness. Transfer the steaks to a plate, tent loosely with foil, and let them rest.
03 - Reduce the skillet heat to medium. Add the butter and minced garlic, stirring constantly for about 1 minute until fragrant and lightly golden.
04 - Arrange the seasoned shrimp in a single layer in the skillet. Cook for 2 minutes per side until they turn pink and are just cooked through. Stir in the lemon juice and chopped parsley, tossing to coat evenly.
05 - Arrange each rested steak on a plate and spoon the garlic butter shrimp and pan sauce generously over the top. Garnish with additional fresh parsley and lemon wedges. Serve immediately.
# Expert Advice:
01 -
- You get the satisfaction of a steakhouse dinner without leaving your house or spending a fortune.
- Everything cooks in one skillet, which means less cleanup and more flavor built into every layer.
02 -
- Resting the steaks is nonnegotiable because cutting too early lets all those juices run out onto the plate instead of staying inside the meat.
- Cooking the shrimp in the same pan as the steak means every bit of fond gets lifted into the sauce, which is where the real magic lives.
03 -
- Take the steaks out of the fridge 30 minutes before cooking so they sear evenly instead of cooking cold in the center.
- Pat the shrimp dry right before they go into the pan because even a little extra moisture stops them from getting that golden pink edge.