Steak and Garlic Butter Shrimp (Print)
Seared ribeye steaks topped with succulent garlic butter shrimp for an indulgent surf-and-turf dinner.
# What You Need:
→ Steaks
01 - 4 beef ribeye or sirloin steaks, about 1 inch thick
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Garlic Butter Shrimp
05 - 1 pound large shrimp, peeled and deveined
06 - 3 tablespoons unsalted butter
07 - 4 garlic cloves, minced
08 - 1 tablespoon fresh lemon juice
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and pepper, to taste
→ For Serving
12 - Lemon wedges
13 - Fresh parsley, chopped
# How To Make It:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the steaks thoroughly dry with paper towels. Brush both sides with olive oil and season generously with kosher salt and freshly ground black pepper.
02 - Heat a large skillet or grill pan over high heat until smoking. Place the steaks in the pan and cook for 3 to 4 minutes per side for medium-rare, adjusting time for your preferred doneness. Transfer the steaks to a plate, tent loosely with aluminum foil, and let rest while preparing the shrimp.
03 - In a large sauté pan over medium heat, melt the unsalted butter. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant and lightly golden.
04 - Add the peeled and deveined shrimp to the pan in a single layer. Season with salt, pepper, and crushed red pepper flakes if using. Sauté for 2 to 3 minutes, turning once halfway through, until the shrimp turn pink and become opaque throughout.
05 - Pour the fresh lemon juice over the shrimp and scatter in the chopped parsley. Toss everything together to coat evenly and remove the pan from heat.
06 - Arrange the rested steaks on serving plates and spoon the garlic butter shrimp over the top. Garnish with additional chopped parsley and lemon wedges on the side.
# Expert Tips:
01 -
- Surf and turf at home costs a fraction of what you would pay at a steakhouse and honestly tastes better because you control every detail.
- The garlic butter from the shrimp pooled over a perfectly rested steak creates a sauce that needs zero extra effort.
02 -
- Skipping the rest period for the steak means all those beautiful juices end up on your cutting board instead of in the meat where they belong.
- Overcooking shrimp by even one minute changes them from tender to bouncy, so pull them from the heat the second they curl into a C shape.
03 -
- Press down gently on each steak right after it hits the pan to ensure full contact for an even crust across the entire surface.
- A tiny splash of white wine deglazed into the shrimp pan right before the lemon juice adds a layer of flavor most people will not be able to identify but everyone will notice.