Surf and Turf Steak Shrimp (Printable)

Savor seared steak and shrimp finished with rich garlic herb butter and fresh lemon accents.

# Ingredient List:

→ Meats & Seafood

01 - 2 (8 oz) boneless ribeye steaks, about 1 inch thick
02 - 8 large shrimp (16/20 count), peeled and deveined, tails on

→ Seasonings

03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika (optional)

→ 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

11 - 1 tbsp olive oil

→ Garnish

12 - Lemon wedges, for serving
13 - Fresh parsley, chopped

# Steps:

01 - Pat the steaks and shrimp dry with paper towels. Season both sides of the steaks and shrimp generously with salt, pepper, and smoked paprika, pressing gently to adhere.
02 - In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon juice, and lemon zest. Mix thoroughly until smooth and homogeneous. Set aside at room temperature.
03 - Place a large skillet or grill pan over high heat until smoking hot. Add olive oil and swirl to coat the bottom evenly.
04 - Place seasoned steaks in the hot pan. Sear undisturbed for 3-4 minutes per side until a deep brown crust forms, reaching medium-rare internal temperature. Transfer steaks to a clean plate and tent loosely with aluminum foil to rest.
05 - Add seasoned shrimp to the same skillet, arranging in a single layer. Cook for 1-2 minutes per side until pink, opaque, and just cooked through.
06 - Arrange rested steaks and cooked shrimp on individual serving plates. Top each steak with a generous dollop of garlic herb butter, allowing it to melt over the meat. Garnish with additional fresh parsley and lemon wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • Restaurant quality results without the restaurant price tag or intimidation factor
  • The garlic herb butter pulls everything together into something that tastes like it came from a steakhouse
02 -
  • Let your steaks rest at room temperature for 20 minutes before cooking for even cooking
  • That garlic herb butter can be made up to 3 days ahead and stored in the refrigerator
03 -
  • That same pan will be seasoned perfectly for the shrimp after the steaks
  • Serving immediately ensures the butter melts into everything just right

Go Back