Steak and Garlic Butter Shrimp (Print Version)
Ribeye steak and jumbo shrimp tossed in a rich garlic butter sauce—a classic surf and turf dinner ready in 35 minutes.
# 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
# How to Make It:
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 the steaks to a plate, tent loosely with aluminum foil, and let them rest while you prepare the shrimp.
03 - In the same skillet, add the remaining tablespoon of 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 the shrimp to a separate plate and set aside.
04 - Reduce the heat to medium-low. Melt the butter in the skillet, add the minced garlic, and sauté for about 30 seconds until fragrant and lightly golden. Stir in the fresh lemon juice and red pepper flakes, using a wooden spoon to scrape up any caramelized browned bits from the bottom of the pan.
05 - Return the cooked shrimp to the skillet and toss gently to coat them evenly in the garlic butter sauce. Sprinkle the chopped fresh parsley over the top and give one final toss.
06 - Place each rested steak on a dinner plate alongside a generous portion of the garlic butter shrimp. Spoon any remaining sauce from the pan directly over the top and serve immediately.
# Expert Advice:
01 -
- The garlic butter sauce does double duty, flavoring the shrimp and becoming a finishing sauce for the steak.
- Everything cooks in one skillet, which means less cleanup and more flavor built into every layer.
- It feels like a restaurant quality dinner but comes together in about thirty five minutes flat.
02 -
- Do not skip the resting step for the steak because cutting into it too early lets all the juices run out onto the plate instead of staying in the meat.
- Watch the shrimp closely because they go from perfect to rubbery in about thirty seconds, so pull them the moment they are just opaque.
03 -
- Pat the steaks as dry as you possibly can because moisture is the enemy of a good sear and even a damp surface will steam the meat instead of browning it.
- Keep a splash of white wine or chicken broth nearby and deglaze the pan if the garlic starts to brown too fast, which saves the sauce from bitterness.