Steak and Garlic Butter Shrimp (Printable view)
Seared steak topped with tender garlic butter shrimp—an indulgent surf and turf dinner for two.
# 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 salt
05 - 1 teaspoon freshly ground black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon Italian seasoning
→ Garlic Butter Sauce
08 - 4 tablespoons unsalted butter
09 - 5 cloves garlic, minced
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges, for serving
# Steps:
01 - Pat the steaks and shrimp thoroughly dry with paper towels. Brush the steaks evenly with olive oil and season both sides 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 while you cook the steaks.
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 while cooking the shrimp.
04 - Reduce the heat to medium in the same skillet. Add the butter and minced garlic, cooking for about 1 minute until fragrant and the garlic just begins to soften.
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 fresh parsley, tossing to coat in the garlic butter sauce.
06 - Place 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.
# Expert Advice:
01 -
- The garlic butter sauce pools under the steak and shrimp, soaking into every bite like a built in flavor bonus nobody expects.
- It looks like you spent two hours on it, but the whole thing comes together in about half an hour with one pan.
02 -
- Resist the urge to move the steak while it sears, because patience is what builds that dark, caramelized crust everyone fights over.
- Letting the steaks rest under foil is not optional, it redistributes the juices so they stay on the plate instead of flooding your cutting board.
03 -
- Cook the shrimp with the tails on for better presentation, then pinch them off as you eat, because the tails add a little extra flavor to the butter sauce while it simmers.
- A meat thermometer takes the guesswork out of steak doneness, pull it at 130 degrees Fahrenheit for medium rare since it climbs a few degrees while resting.