Steak with Garlic Butter Shrimp (Printable)
Succulent ribeye steak paired with shrimp sautéed in garlic butter sauce for a classic surf and turf dinner.
# 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
→ 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 the surface 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 cast-iron skillet over medium-high heat until shimmering. Lay the steaks in the pan and sear for 3 to 4 minutes per side for medium-rare, adjusting time for preferred doneness. Transfer the steaks to a plate, tent loosely with aluminum foil, and allow to rest while preparing the shrimp.
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 the shrimp to a separate plate and set aside.
04 - Reduce the heat to medium-low and melt the butter in the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it. Pour in the fresh lemon juice and sprinkle the red pepper flakes, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
05 - Return the cooked shrimp to the skillet and toss to coat evenly in the garlic butter sauce. Sprinkle the chopped fresh parsley over the top and toss once more.
06 - Arrange each rested steak on a plate alongside a generous portion of the garlic butter shrimp. Spoon any remaining sauce from the pan over the top and serve immediately.
# Expert Suggestions:
01 -
- The garlic butter sauce picks up every crispy fond bit from the steak sear, so nothing goes to waste and the shrimp taste absolutely incredible.
- It feels like a restaurant caliber meal but comes together in about half an hour with one pan and zero fuss.
02 -
- Do not skip the resting step for the steak, cutting too early sends all those flavorful juices running onto the cutting board instead of staying in the meat.
- Overcooked shrimp turn rubbery fast, so pull them from the pan the second they curl into a C shape and turn pink.
03 -
- Open a window or turn on the exhaust fan before searing because a properly hot cast iron skillet will smoke and that is actually a good sign.
- Press the steaks flat with your palm right before seasoning to ensure even contact with the pan for a uniform golden crust.