Steak and Garlic Butter Shrimp

The sizzle of a ribeye hitting a screaming hot pan is one of those sounds that instantly pulls everyone into the kitchen. My friend Marcos was visiting from out of town last winter when I threw this surf and turf together on a whim, and he stood right next to the stove watching the shrimp turn pink in garlic butter like it was theater. We ate standing up, plates balanced on the counter, because nobody wanted to wait long enough to set the table. That kind of hunger is the highest compliment a meal can receive.

I have made this for anniversary dinners and random Tuesday nights, and honestly the Tuesday version always tastes better because expectations are lower and appetite is higher.

Ingredients

• 4 beef ribeye or sirloin steaks about 1 inch thick: Ribeye gives you more marbling and flavor, but sirloin works beautifully if you prefer a leaner cut. Let them come to room temperature before cooking for the most even sear.
• 2 tbsp olive oil: Used to brush the steaks so the salt and pepper adhere and you get a proper crust.
• 1 tsp kosher salt and 1/2 tsp freshly ground black pepper: Season generously on both sides. Underseasoned steak is the one mistake you cannot fix after it is cooked.
• 400 g large shrimp peeled and deveined: Fresh or frozen both work, but if using frozen thaw them overnight in the fridge and pat them completely dry.
• 3 tbsp unsalted butter: This forms the base of your garlic sauce so use good quality butter you would eat on bread.
• 4 garlic cloves minced: Four cloves sounds like a lot until you taste it, then you will wonder if five would be better.
• 1 tbsp fresh lemon juice: Added at the end to brighten everything and cut through the richness.
• 2 tbsp fresh parsley chopped: Fresh parsley matters here because it adds color and a mild herbal note that dried parsley simply cannot replicate.
• 1/4 tsp crushed red pepper flakes optional: A gentle warmth rather than real heat, but completely optional if you prefer things mild.
• Salt and pepper to taste for the shrimp: Keep it simple because the garlic butter is doing most of the flavor work.
• Lemon wedges and extra chopped parsley for serving: The final squeeze of lemon over everything ties the steak and shrimp together beautifully.

Instructions

Temper and season the steaks:

Take the steaks out of the refrigerator 30 minutes before you plan to cook them. Pat them very dry with paper towels, brush with olive oil, and season both sides generously with salt and pepper so every bite is flavored.

Sear the steaks:

Heat your skillet or grill pan over high heat until it is smoking lightly. Lay the steaks in and do not move them for 3 to 4 minutes per side for medium rare, then transfer to a plate and tent loosely with foil to rest.

Build the garlic butter:

In a large sauté pan over medium heat, melt the butter until it foams. Add the minced garlic and stir constantly for about 1 minute until your whole kitchen smells incredible.

Cook the shrimp:

Add the shrimp in a single layer, season with salt, pepper, and red pepper flakes, and cook 2 to 3 minutes turning once. You want them pink and slightly curled but not tightly coiled, which means they are overdone.

Finish with brightness:

Pour in the lemon juice and scatter the chopped parsley over the shrimp, tossing everything together. Pull the pan off the heat immediately so the shrimp stay tender.

Plate and serve:

Set each rested steak on a plate and spoon the garlic butter shrimp right on top. Garnish with extra parsley and lemon wedges, and serve before anyone asks what is taking so long.

Save to Pinterest

The night my neighbor Dave knocked on the door to return a borrowed tool and ended up staying for dinner, this was what I made, and now he asks about it every single time I see him.

What to Serve Alongside

Mashed potatoes are the obvious move here because they soak up every drop of garlic butter that escapes the steak. Roasted asparagus with a little olive oil and salt takes 12 minutes in a hot oven and adds a slight crunch that balances the richness. Steamed green beans or a simple arugula salad with lemon vinaigrette also work if you want something lighter on the plate.

Swapping the Cut of Steak

Filet mignon will give you the most tender bite but less inherent beefy flavor, so consider basting it with butter in the pan. New York strip is a great middle ground with solid marbling and a firmer chew that holds up well to the shrimp on top. Whatever you choose, the thickness matters more than the cut itself, so aim for that one inch mark for predictable cooking times.

Handling and Storing Leftovers

If you somehow end up with leftovers, store the steak and shrimp separately so the shrimp does not overcook when you reheat everything. The steak reheats best sliced thin and briefly warmed in a skillet with a splash of broth or butter. Cold leftover shrimp makes a surprisingly good next day snack straight from the fridge.

• Never reheat shrimp more than once because the texture turns rubbery fast.
• Leftover garlic butter can be saved and tossed with pasta the next day for an effortless bonus meal.
• Consume any leftover steak within three days for the best flavor and safety.

Save to Pinterest

Some meals are about showing off, and some are about sharing something indulgent with people who matter, and this one manages to do both at the same time.

Questions & Answers

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

Ribeye and sirloin are excellent choices due to their rich flavor and good marbling. Filet mignon and New York strip also work beautifully for a more premium experience.

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

Shrimp are done when they turn pink and become opaque throughout, typically taking 2 to 3 minutes per side. Avoid overcooking as they will become rubbery and tough.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry to ensure proper searing.

→ What temperature should the steak be cooked to?

For medium-rare, aim for an internal temperature of 130°F to 135°F. Medium reaches 140°F to 145°F. Always let the steak rest for at least 5 minutes before serving to retain juices.

→ What side dishes pair well with steak and garlic butter shrimp?

Mashed potatoes, roasted vegetables, and steamed asparagus are classic accompaniments. A crisp green salad or garlic bread also complement the rich flavors nicely.

→ 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 and shrimp briefly in a pan with a touch of butter.