Steak and Garlic Butter Shrimp (Printable)
Seared steaks paired with tender shrimp in rich garlic butter for an indulgent surf-and-turf dinner.
# What You'll 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. Carefully 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 - Heat a large sauté pan over medium heat. Melt the butter, then add the minced garlic. Cook for 1 minute, stirring frequently, until fragrant and lightly golden.
04 - Add the peeled and deveined shrimp to the pan in an even 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 are pink, opaque, and curled.
05 - Pour the fresh lemon juice over the shrimp and sprinkle with chopped parsley. Toss everything together to coat evenly, then 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. Serve immediately.
# Expert Tips:
01 -
- The contrast of a crusty seared steak against silky buttery shrimp is the kind of combination that makes you close your eyes at the table.
- Everything cooks in under half an hour, which means you get a restaurant quality surf and turf without the reservation.
02 -
- Do not skip the resting step because cutting into a steak too early means all those beautiful juices end up on the cutting board instead of in your mouth.
- Crowding the shrimp pan will steam them instead of sautéing them, so cook in two batches if your pan is not wide enough.
03 -
- Finish each steak with a small pat of compound butter mixed with herbs for an extra layer of flavor that melts into the meat as it rests.
- Toss the shrimp with a tiny pinch of baking soda before cooking to help them stay plump and develop a better texture in the pan.