Steak and Garlic Butter Shrimp (Printer-Friendly)

Succulent seared steak paired with tender garlic butter shrimp for an unforgettable surf and turf dinner.

# What You'll Need:

→ Meats & Seafood

01 - 4 ribeye steaks (8 oz each), or sirloin
02 - 1 lb large shrimp, peeled and deveined

→ Marinade & Seasonings

03 - 1 tablespoon olive oil
04 - 2 teaspoons salt
05 - 1 teaspoon freshly ground black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon Italian seasoning

→ Garlic Butter

08 - 4 tablespoons unsalted butter
09 - 5 cloves garlic, minced
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges, for serving

# How to Make It:

01 - Pat steaks and shrimp thoroughly dry with paper towels. Brush steaks with olive oil and season both sides evenly with salt, pepper, half the paprika, and half the Italian seasoning.
02 - Toss the peeled and deveined shrimp with the remaining paprika and Italian seasoning until evenly coated. Set aside.
03 - Heat a large skillet or grill pan over high heat until smoking. Sear steaks for 3 to 5 minutes per side for medium-rare, or adjust to your preferred doneness. Transfer to a plate, tent loosely with foil, and let rest.
04 - In the same skillet, reduce heat to medium. Add the unsalted butter and minced garlic, cooking for about 1 minute until fragrant and the garlic is lightly golden.
05 - Arrange the seasoned shrimp in a single layer in the skillet. Cook for 2 minutes per side until pink, opaque, and just cooked through. Stir in the fresh lemon juice and chopped parsley.
06 - Place each rested steak on a plate and top generously with garlic butter shrimp and pan sauce. Garnish with extra fresh parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It transforms two simple proteins into something that feels outrageously indulgent without requiring culinary school skills.
  • The garlic butter sauce essentially makes itself in the same pan, so cleanup is surprisingly minimal for how impressive it looks.
02 -
  • Do not move the steaks around once they hit the pan because a proper crust needs uninterrupted contact with the hot surface.
  • Letting the steaks rest under foil for at least 5 minutes keeps the juices from running out when you slice into them.
03 -
  • Cook the steaks first and the shrimp second because shrimp take only minutes and you want them served immediately.
  • Use the biggest skillet you own so the shrimp have room to sear rather than steam in a crowded pile.

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