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Ribeye Steak and Shrimp Surf and Turf

A decadent dinner featuring juicy ribeye steak and perfectly pink shrimp, all drizzled in a garlic herb butter sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Steak and Shrimp
  • 2 pieces ribeye steaks (about 1-inch thick)
  • 1 pound shrimp (peeled and deveined)
  • 2 tablespoons olive oil
  • to taste Salt and pepper
For the Garlic Herb Butter
  • 1/2 cup unsalted butter (softened)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh parsley (chopped, plus more for garnish)
  • 1 teaspoon fresh thyme (minced)
  • 1/2 Juice of half a lemon

Method
 

Preparation
  1. Begin by taking the ribeye steaks out of the fridge about 30 minutes before cooking.
  2. In a small bowl, mix together the softened butter, minced garlic, parsley, thyme, and lemon juice.
  3. Rub both sides of the ribeye steaks with olive oil, then season generously with salt and pepper.
Cooking
  1. Heat a cast-iron skillet over medium-high heat.
  2. Once it’s hot, add the ribeye steaks. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
  3. While the steaks are resting, wipe the skillet clean and add a little more olive oil.
  4. Toss in the shrimp and cook them for about 2-3 minutes per side until they turn pink and opaque. Season with salt and pepper, and add a dollop of that garlic herb butter during the last minute.
  5. Place your ribeye steak on a plate, top it with the shrimp, and drizzle on the remaining garlic herb butter. Garnish with a sprinkle of fresh parsley.

Notes

Keep a close eye on your shrimp; they cook quickly and can turn rubbery. Let your steak rest after cooking for juicy results. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently.