Surf Turf Steak Shrimp (Print Version)

Seared ribeye steak and shrimp paired with garlic herb butter and fresh lemon for a special meal.

# What You'll Need:

→ Proteins

01 - 2 (8 oz each) boneless ribeye steaks, 1-inch thick
02 - 8 large shrimp (16/20 count), 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

# Step-by-Step Guide:

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 time to reach desired 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 your favorite sides such as roasted potatoes or steamed vegetables.

# Expert Suggestions:

01 -
  • The garlic herb butter melting over a hot steak is the kind of moment that makes you close your eyes for a second
  • Restaurant quality plates that come together faster than you would expect
  • That golden sear on shrimp still makes me feel like I actually know what I am doing in the kitchen
02 -
  • Room temperature steak is the difference between a cook who gets lucky and one who gets consistent
  • That butter needs to be truly soft or you will end up with chunks of garlic instead of a smooth compound
  • Shrimp turn from perfect to overcooked in about thirty seconds so watch them like a hawk
03 -
  • Let your steak rest at least five minutes or you will lose all those juices onto the cutting board
  • Buy the best shrimp you can find because there is nowhere to hide with seafood

Go Back