Steak and Garlic Butter Shrimp (Print Page)

Searing steak and shrimp in a luscious garlic butter sauce for an unforgettable surf and turf dinner.

# What You 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 kosher salt
05 - 1 teaspoon freshly ground black pepper
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon Italian seasoning blend

→ Garlic Butter Sauce

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

# Directions:

01 - Pat steaks and shrimp thoroughly dry with paper towels. Brush steaks with olive oil, then season both sides with salt, pepper, half the paprika, and half the Italian seasoning.
02 - Toss the peeled 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 3–5 minutes per side for medium-rare, adjusting time for preferred doneness. Transfer to a plate, tent loosely with foil, and let rest.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic, cooking for 1 minute until fragrant and lightly golden.
05 - Arrange shrimp in a single layer in the skillet. Cook 2 minutes per side until pink, opaque, and just cooked through. Stir in lemon juice and chopped parsley.
06 - Arrange rested steaks on plates and top with garlic butter shrimp and pan sauce. Garnish with extra parsley and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • It transforms a simple weeknight into an occasion without requiring a culinary degree or a reservation.
  • The garlic butter sauce practically makes itself while the shrimp cook, so you get maximum payoff for minimal effort.
02 -
  • Resting the steaks is nonnegotiable because cutting too early sends all those flavorful juices straight onto the cutting board instead of into your mouth.
  • Cooking the shrimp in the same pan as the steak captures all those caramelized beef bits, which is the secret to a pan sauce that tastes like it took hours.
03 -
  • Press the steaks gently with your finger while they cook because a springy center means medium rare and a firm one means well done, no thermometer required.
  • Pat the shrimp dry right before they hit the pan since any lingering moisture will steam them instead of searing them.

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