Steak and Garlic Butter Shrimp (Printable)
Pan-seared ribeye paired with garlic butter shrimp in a rich lemon herb sauce for an elegant 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, chopped
12 - Lemon wedges, for serving
# Directions:
01 - Pat the steaks and shrimp thoroughly dry with paper towels. Brush the steaks with olive oil and season both sides evenly 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 the steaks for 3 to 5 minutes per side for medium-rare, adjusting time for your preferred doneness. Transfer to a plate, tent loosely with foil, and let rest.
04 - Reduce the skillet heat to medium. Add the butter and minced garlic, cooking for about 1 minute until fragrant and the garlic just begins to golden.
05 - 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.
06 - Place each rested steak on a plate and top generously with the garlic butter shrimp and pan sauce. Garnish with additional fresh parsley and lemon wedges.
# Expert Tips:
01 -
- It delivers that steakhouse quality without the steakhouse price tag, and honestly it tastes better because you control every detail.
- The garlic butter sauce pools around the shrimp and steak, making every bite ridiculously rich and satisfying.
02 -
- Do not skip the resting step for the steak because cutting too early lets all those juices run out and you end up with a dry piece of meat.
- Cooking the shrimp in the same pan as the steak means you capture every bit of flavor, so never wash it between steps.
03 -
- Take the steaks out of the fridge 30 minutes before cooking so they come closer to room temperature, which ensures even cooking throughout.
- A pinch of chili flakes in the garlic butter changes the whole dish without overpowering it.