Steak and Garlic Butter Shrimp (Printable)
Ribeye steak and shrimp tossed in a savory garlic butter sauce—a satisfying surf and turf meal.
# What You 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
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:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat them dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat 1 tablespoon of olive oil in a heavy skillet, preferably cast iron, 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 to reach your preferred doneness. Transfer the steaks to a plate, tent loosely with foil, and let rest while you cook 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. Remove the shrimp to a separate plate and set aside.
04 - Reduce the heat to medium-low. Melt the butter in the skillet, then add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown. Pour in the lemon juice and sprinkle in the red pepper flakes, using a wooden spoon to scrape up any fond from the bottom of the pan.
05 - Return the shrimp to the skillet and toss to coat evenly in the garlic butter sauce. Sprinkle the chopped fresh parsley over the top.
06 - Place each rested steak on a plate alongside a generous portion of garlic butter shrimp. Spoon any remaining sauce from the pan over the top and serve immediately.
# Expert Tips:
01 -
- The garlic butter sauce pools into the steak juices on your plate and becomes something you will want to drag bread through until the dish is clean.
- It looks like you spent two hours working on it, but the whole thing comes together in about half an hour with one pan.
02 -
- Do not skip the resting step for the steaks, because cutting into them immediately lets all the juices run out and you end up with a dry piece of meat on a wet plate.
- The shrimp will continue cooking in the hot sauce, so pulling them slightly early from the pan is the single best thing you can do for their texture.
03 -
- Press down gently on the steaks with your tongs right after they hit the pan to ensure full contact with the surface for an even sear.
- Everything moves fast once you start cooking, so have all your ingredients measured and your garlic minced before the heat goes on.