Steak and Garlic Butter Shrimp (Print View)
Ribeye steak and shrimp tossed in a savory garlic butter sauce. A classic surf and turf dinner 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 Steps:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat both sides dry thoroughly with paper towels and season 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 the oil just begins to shimmer. Place steaks in the pan and sear for 3 to 4 minutes per side for medium-rare doneness, adjusting time for your preferred temperature. Transfer steaks to a plate, tent loosely with aluminum foil, and allow to rest while preparing the shrimp.
03 - In the same skillet, add the remaining tablespoon of olive oil. Arrange shrimp in a single even layer, season lightly with salt and pepper, and cook for 1 to 2 minutes per side until they turn pink and become just opaque throughout. Remove shrimp to a separate plate and set aside.
04 - Reduce the heat to medium-low and melt the butter in the skillet. Add the minced garlic and sauté for approximately 30 seconds until fragrant, being careful not to let it brown. Pour in the lemon juice and add the red pepper flakes, scraping up any fond from the bottom of the pan to incorporate into the sauce.
05 - Return the cooked shrimp to the skillet and toss gently to coat each piece evenly in the garlic butter sauce. Sprinkle the chopped fresh parsley over the top.
06 - Arrange each rested steak on a plate alongside a generous portion of garlic butter shrimp. Spoon any remaining pan sauce over the top and serve immediately.
# Expert Hints:
01 -
- That garlic butter sauce pools around the steak and shrimp and becomes the most irresistible thing you will want to drag crusty bread through.
- It sounds fancy enough for a celebration but comes together fast enough for a random Tuesday when you deserve a treat.
02 -
- Skipping the steak rest time means all those juices run straight onto the plate instead of staying inside the meat where they belong.
- The shrimp will continue cooking slightly in the residual heat of the sauce, so pulling them just before fully done keeps them tender.
03 -
- Press your finger into the steak while it cooks to judge doneness by firmness, soft means rare, slight bounce means medium, and firm means well done.
- Adding a smashed garlic clove to the pan oil while searing steak infuses the fat with flavor that carries through to the shrimp.