Steak and Garlic Butter Shrimp (Print Version)
Perfectly seared steaks paired with succulent garlic butter shrimp for an indulgent surf-and-turf dinner.
# Ingredient List:
→ Steaks
01 - 4 beef ribeye or sirloin steaks, about 1 inch thick
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Garlic Butter Shrimp
05 - 1 lb large shrimp, peeled and deveined
06 - 3 tbsp unsalted butter
07 - 4 garlic cloves, minced
08 - 1 tbsp fresh lemon juice
09 - 2 tbsp fresh parsley, chopped
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - Salt and pepper, to taste
→ For Serving
12 - Lemon wedges
13 - Fresh parsley, chopped
# Directions:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them closer to room temperature. Pat the steaks thoroughly dry with paper towels. Brush both sides with olive oil and season evenly with kosher salt and freshly ground black pepper.
02 - Heat a large skillet or grill pan over high heat until smoking. Carefully place 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 let rest while preparing the shrimp.
03 - In a large sauté pan over medium heat, melt the unsalted butter. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant and lightly golden.
04 - Add the peeled and deveined shrimp to the pan in a single layer. Season with salt, pepper, and crushed red pepper flakes if using. Sauté for 2 to 3 minutes, turning once halfway through, until the shrimp are pink, opaque, and curled.
05 - Remove the pan from heat. Add the fresh lemon juice and chopped parsley, then toss the shrimp to coat evenly in the garlic butter sauce.
06 - Arrange each rested steak on a plate and spoon the garlic butter shrimp over the top. Garnish with additional chopped parsley and lemon wedges. Serve immediately.
# Expert Advice:
01 -
- It delivers that expensive steakhouse feel in about 35 minutes without leaving your kitchen.
- The garlic butter from the shrimp doubles as a built in sauce for the steak, so nothing gets wasted.
02 -
- Do not skip the resting step for the steak because those juices need to redistribute, otherwise your first slice will bleed everything onto the cutting board.
- Crowding the shrimp in the pan will steam them instead of sautéing them, so cook in two batches if necessary.
03 -
- Press your finger into the center of the steak while it cooks and compare the resistance to the fleshy base of your thumb for a reliable doneness check without a thermometer.
- Adding a pat of compound butter on top of each steak right before serving takes this from great to memorable with almost zero extra effort.