Garlic Butter Steak & Shrimp Surf & Turf
A delightful combination of buttery ribeye steak and succulent shrimp, this dish is quick to prepare and perfect for impressing loved ones.
Ingredients
For the Steak
- 2 pieces ribeye steaks (about 1 inch thick) Bring to room temperature before cooking.
- 4 tablespoons unsalted butter Divided for cooking.
- Salt Salt To taste.
- Pepper Pepper To taste.
For the Shrimp
- 1 pound shrimp (peeled and deveined) Cook until pink and opaque.
- 4 cloves garlic (minced) For sautéing with shrimp.
- 1 tablespoon fresh parsley (chopped) For garnish.
- Lemon wedges Lemon wedges For serving.
Instructions
Preparation
- Bring the ribeye steaks to room temperature, pat them dry, and season generously with salt and pepper.
Cooking the Steaks
- In a heavy skillet over medium-high heat, melt 2 tablespoons of butter.
- Once hot and bubbly, add the steaks and sear for about 4-5 minutes on each side for medium-rare.
- Remove steaks from the skillet and let them rest on a cutting board covered loosely with foil.
Cooking the Shrimp
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant.
- Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Season with salt and pepper and add chopped parsley.
Serving
- Slice the steaks against the grain, plate them alongside the garlic butter shrimp, and serve with lemon wedges.
Notes
Use a meat thermometer for best results, aiming for 130°F to 135°F for medium-rare steak. Store leftovers in an airtight container in the fridge for up to 2 days.