Surf and Turf Dinner (Printable)

A luxurious dinner pairing seared steak and shrimp topped with garlic herb butter and fresh parsley.

# Ingredient List:

→ Proteins

01 - 2 boneless ribeye steaks, 8 oz each, 1-inch thick
02 - 8 large shrimp, peeled and deveined, tails on

→ Marinade & Seasonings

03 - 2 tbsp olive oil
04 - 1 tsp kosher salt
05 - ½ tsp freshly ground black pepper
06 - ½ tsp smoked paprika

→ Garlic Herb Butter

07 - 4 tbsp unsalted butter, softened
08 - 1 clove garlic, minced
09 - 1 tbsp fresh parsley, finely chopped
10 - 1 tsp fresh lemon juice
11 - ½ tsp lemon zest

→ Extras

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

# Steps:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat steaks and shrimp dry with paper towels.
02 - Rub steaks with 1 tbsp olive oil, salt, pepper, and smoked paprika. Toss shrimp with remaining olive oil and a pinch of salt and pepper.
03 - In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon juice, and lemon zest. Mix thoroughly and set aside.
04 - Heat a large skillet or grill pan over high heat. Sear steaks for 3-4 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove steaks and let rest, tented with foil.
05 - In the same pan, add a touch more oil if needed. Sear shrimp 1-2 minutes per side until pink and just cooked through.
06 - Plate steaks and top each with a dollop of garlic herb butter. Arrange shrimp alongside. Garnish with lemon wedges and fresh parsley. Serve immediately with roasted potatoes or steamed vegetables.

# Expert Advice:

01 -
  • The garlic herb butter is the secret that makes everything taste restaurant-quality
  • You get two luxury proteins on one plate without needing any fancy techniques
  • The whole meal comes together in under an hour, making it perfect for actual celebrations
02 -
  • Cold steaks will cook unevenly and never develop that restaurant-quality crust you want
  • Crowding the pan drops the temperature too fast, so cook in batches if your skillet is small
  • Overcooked shrimp become rubbery, so pull them the moment they turn pink
03 -
  • Invest in a good instant-read thermometer because steak doneness is precise and hard to judge by sight alone
  • Don't skimp on the garlic butter, it's what ties the entire dish together

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