Steak and Garlic Butter Shrimp (Printable)

Ribeye steak and shrimp in a rich garlic butter sauce, seared to perfection for an elegant dinner.

# What You’ll Need:

→ Meats & Seafood

01 - 4 ribeye steaks, 8 oz each (or sirloin)
02 - 1 lb large shrimp, peeled and deveined

→ Marinade & Seasonings

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

→ Garlic Butter Sauce

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

# How To Make It:

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 pan 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 to your preferred doneness. Transfer to a plate, tent loosely with foil, and 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 - Arrange shrimp in a single layer in the skillet. Cook 2 minutes per side until pink, opaque, and just cooked through. Stir in lemon juice and fresh parsley.
06 - Rest steaks on plates and spoon garlic butter shrimp with pan sauce over the top. Garnish with additional parsley and lemon wedges.

# Expert Tips:

01 -
  • The garlic butter sauce pools under the steak and shrimp so every single bite carries that rich, savory flavor without needing a separate sauce.
  • It looks like you spent two hours cooking but the whole thing comes together in about thirty five minutes flat.
  • You only need one skillet, which means cleanup is almost nonexistent for a meal this impressive.
02 -
  • Resting the steaks is not optional because cutting too early lets all those beautiful juices run out onto the plate instead of staying in the meat.
  • Cooking shrimp more than two minutes per side turns them rubbery, so pull them from the pan the second they are pink and opaque.
  • The pan holds a lot of residual heat after searing steak, so let it cool for thirty seconds before adding the butter or it will brown too quickly.
03 -
  • Dry the shrimp as thoroughly as the steak because even slightly damp shrimp will steam instead of searing and you lose that golden edge.
  • Save a tablespoon of the resting juices from the steak plate and stir it into the garlic butter for an extra layer of beefy depth.

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