Steak and Garlic Butter Shrimp

The sizzle of a ribeye hitting a screaming hot cast iron pan is one of those sounds that pulls everyone into the kitchen, no invitation needed. My neighbor once knocked on my door asking what I was cooking because the smell had drifted through the open window and ruined her salad dinner plans. That night I made this surf and turf combo for the first time, and it has been my go to celebration meal ever since.

One Fourth of July I decided to skip burgers and make this instead, cooking steaks on the stovetop while fireworks popped outside. My brother in law, a devoted steak purist, actually paused mid bite to say the garlic butter shrimp might be better than the ribeye. I pretended to be offended but honestly I understood completely.

Ingredients

• Boneless ribeye steaks: Four six ounce cuts give you that beautiful marbling and richness, though sirloin or strip steak work in a pinch.
• Large shrimp: One pound peeled and deveined, because nobody wants to deal with shells when the butter is already melting.
• Unsalted butter: Four tablespoons lets you control the salt and build a sauce that coats every shrimp like silk.
• Garlic cloves: Four cloves minced fine, and honestly you could sneak in a fifth without anyone complaining.
• Fresh lemon juice: Two tablespoons cuts through the richness and brightens the whole pan sauce.
• Fresh parsley: Two tablespoons chopped, added at the end so it stays vibrant and fresh.
• Crushed red pepper flakes: Half a teaspoon is optional but gives a gentle warmth that makes the butter sauce addictive.
• Olive oil: Two tablespoons for searing, divided between the steak and shrimp.
• Kosher salt and black pepper: Season generously, because properly salted meat is the difference between good and unforgettable.

Instructions

Temper and season the steaks:

Pull the ribeyes from the fridge thirty minutes early so they lose their chill, then pat them bone dry and season both sides with kosher salt and pepper like you mean it.

Sear the steaks:

Heat one tablespoon of olive oil in your heaviest skillet over medium high heat until it shimmers, then lay the steaks in and do not touch them for three to four minutes per side until a gorgeous crust forms.

Rest the meat:

Transfer the steaks to a plate, tent loosely with foil, and let them rest while you cook the shrimp so the juices redistribute instead of running out onto the plate.

Cook the shrimp:

Add the remaining olive oil to the same skillet, spread the shrimp in a single layer without crowding, and cook one to two minutes per side until they curl and turn pink.

Build the garlic butter sauce:

Turn the heat down to medium low, melt the butter, add the garlic, and stir for thirty seconds until your kitchen smells absolutely incredible, then pour in the lemon juice and red pepper flakes while scraping up every browned bit stuck to the pan.

Bring it all together:

Toss the shrimp back in and swirl them through the sauce until coated, sprinkle with parsley, and spoon everything over those waiting steaks.

Save to Pinterest

The first time I served this to my parents, my mother quietly set down her fork and said she could not remember the last time steak had made her speechless.

What to Serve Alongside

Roasted asparagus or a pile of garlic mashed potatoes are classic companions that soak up the extra butter sauce beautifully. A crisp green salad with a sharp vinaigrette cuts through the richness if you want something lighter on the plate.

Worth Knowing About the Wine

A buttery Chardonnay mirrors the richness of the sauce while a bold Cabernet Sauvignon stands up to the steak with tannins that beg for that charred crust. Pour whichever matches your mood and pour generously.

Handling Leftovers

If you somehow end up with leftovers, slice the cold steak thin and tuck it into a roll with the shrimp for a sandwich that will make your coworkers jealous. The garlic butter firms up in the fridge and becomes an incredible spread on its own.

• Reheat gently in a low oven so the shrimp do not turn rubbery.
• Leftover garlic butter makes scrambled eggs extraordinary the next morning.
• Always check that leftover shrimp is still fresh before reheating.

Save to Pinterest

Some meals are just dinner, but this one always feels like an event worth remembering. Light a candle, pour something good, and enjoy every single bite.

Recipe FAQ

→ What's the best steak cut for this surf and turf dish?

Ribeye is the top choice for its rich marbling and tender texture, which pairs beautifully with the garlic butter shrimp. Strip steak or sirloin work well as alternatives if ribeye isn't available.

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

Shrimp are done when they turn pink and become just opaque throughout, typically 1–2 minutes per side. Avoid overcooking as they become rubbery and lose their natural sweetness.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work fine. Thaw them completely in the refrigerator overnight or under cold running water. Pat them dry thoroughly before cooking to ensure a good sear.

→ What internal temperature should the steak reach?

For medium-rare, aim for 130–135°F (54–57°C). Medium steaks should reach 140°F (60°C). Always let the steak rest for 5–10 minutes after cooking so the juices redistribute evenly.

→ What side dishes pair well with steak and garlic butter shrimp?

Roasted vegetables, creamy mashed potatoes, or a crisp green salad are excellent accompaniments. A side of garlic bread also works wonderfully to soak up the extra butter sauce.

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

The sauce comes together quickly in the same skillet, so it's best made fresh. However, you can prep the garlic, parsley, and lemon juice in advance to streamline the cooking process.