Surf and Turf Steak Shrimp (Print Version)
Seared steak and shrimp paired with garlic herb butter for an elegant main dish.
# What You'll Need:
→ Meats & Seafood
01 - 2 boneless ribeye steaks, 8 oz each, 1 inch thick
02 - 8 large shrimp, peeled and deveined, tails on
→ Seasonings
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika
→ Garlic Herb Butter
06 - 4 tbsp unsalted butter, softened
07 - 2 cloves garlic, finely minced
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tsp fresh lemon juice
10 - ½ tsp lemon zest
→ Cooking & Garnish
11 - 1 tbsp olive oil
12 - Lemon wedges
13 - Fresh parsley, chopped
# How-To Steps:
01 - Pat steaks and shrimp thoroughly dry with paper towels. Season both sides of steaks and shrimp generously with kosher salt, black pepper, and smoked paprika, ensuring even coverage.
02 - Combine softened butter, minced garlic, chopped parsley, lemon juice, and lemon zest in a small bowl. Mix thoroughly until fully incorporated. Set aside at room temperature.
03 - Heat a large skillet or grill pan over high heat until smoking hot. Add olive oil and swirl to coat the bottom of the pan evenly.
04 - Place seasoned steaks in the hot pan. Sear for 3-4 minutes per side for medium-rare doneness, or adjust cooking time to reach preferred internal temperature. Transfer steaks to a plate and tent loosely with aluminum foil to rest.
05 - In the same skillet, arrange seasoned shrimp in a single layer. Cook for 1-2 minutes per side until shrimp turn pink and opaque throughout. Be careful not to overcook.
06 - Place rested steaks and cooked shrimp on serving plates. Top each portion generously with prepared garlic herb butter, allowing it to melt over the hot proteins. Garnish with fresh chopped parsley and lemon wedges. Serve immediately while hot.
# Expert Tips:
01 -
- The restaurant quality results will have everyone thinking you ordered takeout from a high end steakhouse
- That garlic herb butter is absolutely magical on literally everything it touches
02 -
- I learned the hard way that overcrowding the pan drops the temperature and ruins your sear, so cook in batches if needed
- Room temperature steaks cook much more evenly, so take them out about 30 minutes before you plan to cook
03 -
- Invest in a good instant read thermometer because 130 to 135 degrees internally means perfect medium rare every single time
- Making double the compound butter is never a mistake because it freezes beautifully and upgrades literally any other protein later