Steak and Garlic Butter Shrimp (Printable)

Succulent seared steak paired with tender shrimp in a rich garlic butter sauce for an unforgettable surf and turf dinner.

# What You'll Need:

→ Meats & Seafood

01 - 4 ribeye steaks (8 oz each), at room temperature
02 - 1 lb large shrimp, peeled and deveined, tails on

→ Marinade & Seasonings

03 - 1 tablespoon olive oil
04 - 2 teaspoons kosher salt
05 - 1 teaspoon freshly ground black pepper
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon Italian seasoning blend

→ Garlic Butter Sauce

08 - 4 tablespoons unsalted butter, cubed
09 - 5 cloves garlic, finely minced
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon fresh parsley, finely chopped
12 - Lemon wedges, for serving

# Directions:

01 - Pat steaks and shrimp thoroughly dry with paper towels. Brush steaks with olive oil and season both sides evenly with salt, pepper, half the paprika, and half the Italian seasoning.
02 - Toss shrimp with the remaining paprika and Italian seasoning until evenly coated. Set aside while the skillet heats.
03 - Heat a large skillet or grill pan over high heat until smoking. Sear steaks for 3 to 5 minutes per side for medium-rare, adjusting time for desired doneness. Transfer to a plate, tent loosely with foil, and let rest.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic, cooking for 1 minute until fragrant and lightly golden.
05 - Add shrimp in a single layer to the skillet. Cook for 2 minutes per side until pink, curled, and just cooked through. Stir in lemon juice and fresh parsley.
06 - Arrange steaks on plates and top with garlic butter shrimp and pan sauce. Garnish with additional parsley and lemon wedges. Serve immediately.

# Cooking Tips:

01 -
  • It delivers steakhouse level decadence without requiring a reservation or a second mortgage.
  • The garlic butter pan sauce practically makes itself while the shrimp cook, so you get a luxurious finish with almost zero extra effort.
02 -
  • Do not skip the resting step for the steaks because cutting into them immediately sends all those delicious juices straight onto the cutting board instead of into your mouth.
  • Cooking the shrimp in the same pan as the steak is not laziness, it is strategy, since those leftover browned bits are where all the deep flavor lives.
03 -
  • Take your steaks out of the fridge at least thirty minutes before cooking so they sear evenly instead of steaming in the pan from being cold in the center.
  • Watch the shrimp like a hawk because they go from perfect to rubbery in about sixty seconds flat, and you cannot undo that mistake.

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