Steak and Garlic Butter Shrimp (Print Page)

Ribeye steak and jumbo shrimp tossed in a savory garlic butter sauce with lemon and fresh parsley.

# What You 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

→ Olive Oil & Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp kosher salt
11 - ½ tsp freshly ground black pepper

# Directions:

01 - Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat both sides thoroughly dry with paper towels, then season 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 it just begins to smoke. Carefully lay the steaks in the pan and sear 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 allow them to rest while you prepare the shrimp.
03 - In the same skillet, add the remaining 1 tablespoon of olive oil. Arrange the shrimp in a single even 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. Remove the shrimp to a separate plate and set aside.
04 - Reduce the heat to medium-low. Add the butter to the skillet and allow it to melt, then stir in the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to brown the garlic. Pour in the fresh lemon juice and sprinkle the red pepper flakes, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
05 - Return the cooked shrimp to the skillet and toss gently to coat each piece evenly in the garlic butter sauce. Sprinkle the chopped fresh parsley over the top and remove from heat.
06 - Arrange each rested steak on a dinner plate alongside a generous portion of the garlic butter shrimp. Spoon any remaining pan sauce over the top and serve immediately while hot.

# Expert Tips:

01 -
  • The garlic butter sauce picks up every crispy brown bit left behind by the steak and shrimp, creating a flavor you cannot get from cooking either one alone.
  • It looks like something you would order at a nice restaurant, but the whole thing comes together in about half an hour with one skillet.
02 -
  • A wet steak will steam instead of sear, so take the extra minute to pat it completely dry before it hits the pan.
  • Overcooked shrimp turn rubbery almost instantly, so pull them from the pan the moment they curl into a C shape and look just opaque.
03 -
  • Use the biggest cast iron skillet you have because crowding the pan is the fastest way to end up with steamed meat instead of a gorgeous crust.
  • Let the steaks rest for at least five minutes before slicing, because cutting too early sends all those flavorful juices straight onto the cutting board instead of into your bite.

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