Steak and Garlic Butter Shrimp (Printable)
Ribeye steak and shrimp tossed in a rich garlic butter sauce—a surf and turf classic for any occasion.
# What You'll 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
# Directions:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat both sides dry 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. Sear the steaks for 3 to 4 minutes per side for medium-rare, adjusting time for your preferred doneness. Transfer to a plate, cover loosely with foil, and let rest.
03 - In the same skillet, add the remaining olive oil. Arrange the shrimp in a single 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. Transfer to a separate plate.
04 - Reduce heat to medium-low. Melt the butter in the skillet, add the minced garlic, and sauté for about 30 seconds until fragrant. Stir in the fresh lemon juice and red pepper flakes, scraping up any browned bits from the bottom of the pan.
05 - Return the cooked shrimp to the skillet and toss gently to coat evenly in the garlic butter sauce. Sprinkle chopped fresh parsley over the top.
06 - Place each rested steak on a plate alongside the garlic butter shrimp. Spoon any remaining sauce from the skillet over the top and serve immediately.
# Expert Tips:
01 -
- The garlic butter sauce spooned over both the steak and shrimp makes everything taste like a restaurant dish without any fussy techniques.
- It looks impressive but comes together in about half an hour, which means you can pull it off on a random Tuesday.
02 -
- If you crowd the shrimp in the pan they will steam instead of sear, so cook them in two batches if your skillet is on the smaller side.
- Resting the steak is not optional, and skipping it means all those beautiful juices end up on your cutting board instead of in every bite.
03 -
- Press your finger on the steak while it cooks to gauge doneness: soft and bouncy means rare, slight resistance means medium, and firm means you have gone too far.
- That browned residue left in the pan after searing the steak is concentrated flavor and the entire reason you build the sauce in the same skillet.