Description

Perfectly seared steak and succulent shrimp cooked together in a rich garlic butter sauce. This restaurant-quality surf and turf dinner is ready in just 30 minutes and delivers steakhouse flavors at home. The combination of tender beef, sweet shrimp, and aromatic garlic butter creates an unforgettable meal that’s perfect for special occasions or whenever you want to treat yourself to something extraordinary.

Ingredients

Scale

For the Steak:

2 ribeye or New York strip steaks (about 8-10 oz each, 1 to 1½ inches thick)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder

For the Shrimp:

1 lb large shrimp (16-20 count), peeled and deveined, tails on or off
Salt and black pepper to taste

For the Garlic Butter Sauce:

4 tablespoons unsalted butter, divided
6 cloves garlic, minced (about 2 tablespoons)
¼ cup white wine (optional but recommended)
2 tablespoons fresh lemon juice (about ½ lemon)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
¼ teaspoon red pepper flakes (optional)
Lemon wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Proteins: Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature—this ensures even cooking. Pat steaks and shrimp completely dry with paper towels (moisture prevents proper searing). Season steaks generously on both sides with salt, black pepper, paprika, and garlic powder, pressing seasonings into the meat. Season shrimp lightly with salt and pepper. Set aside.

Preheat the Pan: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat for 2-3 minutes until very hot. Add olive oil and swirl to coat the pan. The oil should shimmer and move easily when the pan is tilted.

Sear the Steaks: Carefully place steaks in the hot pan. Cook without moving for 4-5 minutes until a deep brown crust forms on the bottom. Flip using tongs and cook the second side for 4-5 minutes for medium-rare (internal temp 130-135°F), 5-6 minutes for medium (140-145°F), or 6-7 minutes for medium-well (150-155°F). Add 1 tablespoon of butter to the pan during the last minute and baste the steaks with the melted butter. Remove steaks to a plate, tent loosely with foil, and let rest for 5-10 minutes (don’t skip this—it’s crucial!).

Cook the Shrimp: In the same skillet (don’t wipe it out—those browned bits add flavor!), reduce heat to medium. Add 1 tablespoon of butter. Once melted and sizzling, add shrimp in a single layer (don’t overcrowd—work in batches if needed). Cook for 2 minutes per side until pink, opaque, and slightly curled. Remove shrimp to the plate with the steak.

Make the Garlic Butter Sauce: Reduce heat to medium-low. Add remaining 2 tablespoons of butter to the skillet. Once melted, add minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned. If using wine, add it now and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.

Finish the Sauce: Add lemon juice, fresh parsley, thyme, and red pepper flakes (if using). Stir well and let the sauce simmer for 1 minute until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.

Combine and Serve: Return the rested steak and shrimp (along with any accumulated juices) to the skillet. Spoon the garlic butter sauce generously over everything, coating thoroughly. Let them warm in the sauce for 1-2 minutes. Transfer to serving plates or a platter, drizzle with remaining sauce from the pan, and garnish with additional fresh parsley and lemon wedges. Serve immediately while hot.

Notes

Steak Temperature Guide: Rare (120-125°F), Medium-Rare (130-135°F), Medium (140-145°F), Medium-Well (150-155°F), Well-Done (160°F+). Use a meat thermometer for accuracy!
Resting is Crucial: Never skip resting the steak. This allows juices to redistribute throughout the meat, ensuring every bite is juicy rather than having all the juice run onto the plate.
Don’t Overcook Shrimp: Shrimp cook in just 2 minutes per side. Overcooked shrimp become rubbery and tough. Remove as soon as they’re pink and opaque.
Butter Burning: If butter starts smoking or burning, immediately reduce heat. Burnt butter tastes bitter and ruins the sauce.
Wine Substitution: If omitting wine, use 2 tablespoons chicken broth plus 1 extra tablespoon lemon juice for similar depth and acidity.
Scaling the Recipe: This easily doubles or triples for larger gatherings. Just work in batches to avoid overcrowding the pan.

Prep Time: 10 minutes
Cook Time: 15-18 minutes
Category: Dinner, Main Course
Method: Stovetop, Pan-Seared
Cuisine: American, Steakhouse

Nutrition

Serving Size: 1 steak (5 oz cooked) + ¼ lb shrimp with sauce
Calories: 485
Sugar: 1g
Sodium: 895mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 45g
Cholesterol: 285mg