Steak and Garlic Butter Shrimp (Printable)
Succulent seared steaks crowned with rich garlic butter shrimp for an unforgettable surf-and-turf dinner.
# What You'll Need:
→ Steaks
01 - 4 beef ribeye or sirloin steaks, about 1 inch thick
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Garlic Butter Shrimp
05 - 1 pound large shrimp, peeled and deveined
06 - 3 tablespoons unsalted butter
07 - 4 garlic cloves, minced
08 - 1 tablespoon fresh lemon juice
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 teaspoon 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 to room temperature. Pat the steaks thoroughly dry with paper towels. Brush both sides with olive oil and season generously 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 cook for 3 to 4 minutes per side for medium-rare, adjusting time for your preferred doneness. Transfer steaks to a plate, tent loosely with aluminum foil, and allow them to rest while preparing the shrimp.
03 - Heat a large sauté pan over medium heat. Melt the unsalted butter, then add the minced garlic. Cook for about 1 minute, stirring frequently, until the garlic becomes fragrant and just begins to turn 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, curled, and completely opaque throughout.
05 - Pour the fresh lemon juice over the shrimp and sprinkle with chopped parsley. Toss everything together to coat evenly, then immediately remove the pan from the heat to prevent overcooking.
06 - Arrange each rested steak on a plate and spoon the garlic butter shrimp generously over the top. Garnish with additional chopped parsley and lemon wedges on the side. Serve immediately.
# Helpful Tips:
01 -
- The garlic butter from the shrimp doubles as a sauce for the steak, so every bite is layered with flavor without extra effort.
- It looks like you spent hours, but the whole thing comes together in about thirty five minutes from start to finish.
- Low carb and packed with protein, it satisfies without leaving you in a food coma afterward.
02 -
- Do not skip the resting step for the steaks because cutting into them right away lets all the juices run out and you end up with a dry piece of meat.
- Shrimp cook lightning fast, so pull them from the heat the second they turn pink because they will keep cooking from residual heat.
03 -
- Patting the steaks bone dry is the single most important step for achieving a proper crust because any moisture creates steam instead of a sear.
- Adding a small pat of compound herb butter on top of each steak right before serving takes this from great to unforgettable with almost zero extra work.