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Ribeye Steak and Shrimp Surf and Turf

A luxurious yet easy-to-make dinner featuring perfectly seared ribeye steak paired with succulent shrimp in garlic butter.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ribeye steaks (about 1-inch thick) Seasoned with salt and pepper.
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons butter Divided into two portions for cooking.
  • 3-4 cloves garlic, minced For sautéing with the shrimp.
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh parsley, chopped (for garnish) To add freshness.
  • Lemon wedges (for serving) To be served alongside.

Method
 

Preparation
  1. Season both sides of the ribeye steaks with salt, black pepper, and paprika.
Cooking the Steaks
  1. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter.
  2. Once sizzling, add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare.
Resting Steaks
  1. Transfer the cooked steaks to a plate, cover with aluminum foil, and let them rest.
Cooking the Shrimp
  1. In the same skillet, add the remaining butter and minced garlic. Sauté for about a minute.
  2. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque.
Finishing Touches
  1. Mix everything together to coat the shrimp in the garlic-butter goodness.
Serving
  1. Slice the ribeye and plate it alongside the shrimp, garnishing with fresh parsley and a squeeze of lemon.

Notes

Do not overcrowd the pan when cooking. Store leftovers in an airtight container in the fridge for 2-3 days.