Steak and Garlic Butter Shrimp (Printable Version)

Succulent seared steak topped with tender garlic butter shrimp in a rich lemon-parsley pan sauce.

# 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

08 - 4 tablespoons (½ cup) unsalted butter
09 - 5 cloves garlic, minced
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges, for serving

# Directions:

01 - Pat the steaks and shrimp completely dry with paper towels. Brush the steaks with olive oil and season both sides evenly with salt, pepper, half the paprika, and half the Italian seasoning.
02 - Toss the peeled and deveined shrimp with the remaining paprika and Italian seasoning until evenly coated. Set aside.
03 - Heat a large skillet or grill pan over high heat until smoking. Sear the 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 - In the same skillet, reduce heat to medium. Add the butter and minced garlic, cooking for about 1 minute until fragrant and the garlic begins to soften.
05 - Add the seasoned shrimp in a single even layer. Cook for 2 minutes per side until they turn pink and are just cooked through. Stir in the lemon juice and fresh parsley.
06 - Place each rested steak on a plate and top generously with the garlic butter shrimp and pan sauce. Garnish with additional parsley and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • The garlic butter pan sauce comes together in the same skillet you used for the steak, which means every drop of beef fond gets folded into the shrimp and you never lose a bit of flavor.
  • It looks like a restaurant special but the ingredient list is shockingly short, most of which you probably already have in your pantry.
  • Thirty five minutes total means you can pull this off on a weeknight and still feel like you treated yourself to something extraordinary.
02 -
  • If you crowd the pan with the steaks they will steam instead of sear, so use the largest skillet you own or work in batches and give each steak the space it deserves.
  • The shrimp will continue cooking from residual heat after you pull them off, so take them off the burner when they look slightly underdone and they will be perfect by the time they reach the plate.
03 -
  • Press your finger gently against the steak while it cooks and you will feel the firmness change, a springy bounce means medium rare and a firmer push means you are heading toward medium, which is a skill worth developing so you never need a thermometer.
  • Add a pinch of red pepper flakes to the garlic butter if you want a warm subtle heat that runs underneath the richness without stealing the spotlight.

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