Steak and Garlic Butter Shrimp

The sizzle of a ribeye hitting a cast iron pan is one of those sounds that makes everyone in the house wander into the kitchen asking when dinner will be ready. I threw this surf and turf together on a rainy Saturday when I could not decide between steak and shrimp, so I simply made both. The garlic butter sauce pulls everything together in a way that makes you wonder why you ever eat them separately.

My neighbor Dave knocked on my door the evening I was testing this recipe, supposedly to return a borrowed wrench. He ended up staying for two helpings and a glass of Cabernet, and now he asks about it every time I see him at the mailbox.

Ingredients

• Boneless ribeye steaks (4, about 6 oz each): Ribeye has the right amount of marbling to stay juicy during a high heat sear, and letting it come to room temperature before cooking ensures even doneness.
• Large shrimp, peeled and deveined (1 lb): Fresh or thawed frozen both work beautifully, but pat them very dry so they sear rather than steam.
• Unsalted butter (4 tbsp): Unsalted gives you full control over seasoning, and the butter becomes the flavorful backbone of the sauce.
• Garlic cloves, minced (4): Fresh garlic makes a noticeable difference here since it is such a central flavor, so skip the jarred version for this one.
• Fresh lemon juice (2 tbsp): A quick squeeze of acidity cuts through the richness of the butter and balances the whole dish.
• Chopped fresh parsley (2 tbsp): Adds a bright, fresh finish that makes the plate look and taste complete.
• Crushed red pepper flakes (half tsp, optional): Just enough gentle heat to keep each bite interesting without overpowering the garlic.
• Olive oil (2 tbsp): Used for searing both the steak and shrimp because it handles high heat well and adds a subtle fruitiness.
• Kosher salt and freshly ground black pepper: Season generously and taste as you go, since proper seasoning is what separates a good steak from a great one.

Instructions

Temper and season the steaks:

Pull the steaks from the fridge about 30 minutes before cooking so they lose their chill, then pat them thoroughly dry with paper towels and season both sides generously with kosher salt and pepper.

Sear the steaks to perfection:

Heat one tablespoon of olive oil in a heavy cast iron skillet over medium high heat until it just begins to shimmer, then lay the steaks in without crowding and sear for 3 to 4 minutes per side for a beautiful medium rare.

Rest the steaks:

Transfer the steaks to a warm plate, tent them loosely with foil, and let them rest while you cook the shrimp so the juices redistribute and every bite stays tender.

Cook the shrimp:

In the same skillet with the remaining olive oil, spread the shrimp in a single flat layer and cook them 1 to 2 minutes per side until they turn pink and are just opaque throughout, then move them to a separate plate.

Build the garlic butter sauce:

Turn the heat down to medium low, melt the butter, and stir in the minced garlic for about 30 seconds until your whole kitchen smells incredible, then pour in the lemon juice and red pepper flakes while scraping up all those savory browned bits from the bottom of the pan.

Bring it all together:

Toss the shrimp back into the skillet and gently coat them in that golden garlic butter, sprinkle the fresh parsley over everything, and spoon the extra sauce generously over each plated steak and shrimp serving.

Save

The first time I served this to my family, the room went completely silent except for the sound of forks scraping plates, which is honestly the highest compliment a home cook can receive.

Picking the Right Steak

Sirloin or New York strip are perfectly good substitutes if ribeye is not available or you prefer a leaner cut. Just keep in mind that leaner steaks cook a little faster and benefit from an extra brush of butter during the rest. Whatever cut you choose, look for even thickness so every steak finishes at the same time.

Wine Pairing Thoughts

A buttery Chardonnay echoes the richness of the garlic butter sauce, while a Cabernet Sauvignon stands up beautifully to the bold beefiness of the ribeye. I have tried this with both and genuinely cannot pick a favorite, so let your mood decide.

Serving Suggestions

This dish pairs wonderfully with simple sides that soak up the extra sauce, like creamy mashed potatoes or crusty bread. Roasted asparagus or a crisp green salad add freshness and keep the meal from feeling too heavy.

• Roasted vegetables with a little olive oil and salt take almost no effort and round out the plate nicely.
• Mashed cauliflower is a great low carb alternative that still feels indulgent.
• Remember to spoon every last drop of that garlic butter over the steak before serving.

Save

Some meals are just food, but this one feels like a small celebration every single time I make it. Grab a skillet, pour yourself a glass of something you love, and enjoy every savory bite.

Recipe FAQs

→ What is the best steak cut for surf and turf?

Ribeye is an excellent choice thanks to its rich marbling and bold flavor, but sirloin and New York strip steak also work wonderfully. Choose a boneless cut at least 1 inch thick for the best sear and juiciness.

→ How do I know when the shrimp are fully cooked?

Shrimp cook very quickly, typically just 1 to 2 minutes per side. They are done when they turn pink, curl slightly into a C shape, and become opaque throughout. Avoid overcooking as they will become rubbery and tough.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work fine as long as they are properly thawed before cooking. Place them in the refrigerator overnight or thaw under cold running water. Pat them completely dry with paper towels before adding to the skillet for the best sear.

→ What internal temperature should the steak reach?

For medium-rare, aim for an internal temperature of 130 to 135 degrees Fahrenheit. Medium steaks should reach 140 to 145 degrees Fahrenheit. Always let the steak rest for at least 5 minutes after cooking so the juices redistribute evenly.

→ What wine pairs well with steak and garlic butter shrimp?

A Chardonnay complements the garlic butter shrimp beautifully with its buttery notes, while a Cabernet Sauvignon stands up perfectly to the rich ribeye. Either choice works well with this surf and turf combination.

→ How should I store and reheat leftovers?

Store leftover steak and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat steak gently in a skillet over low heat to avoid overcooking. Shrimp can be warmed briefly in the garlic butter sauce over low heat just until heated through.