Surf and Turf Steak Shrimp

The kitchen was already warm when my brother announced he was bringing someone special over for dinner. In a slight panic, I combined two proteins I happened to have in the fridge, creating something far more impressive than my scattered planning should have allowed.

That evening became one of those rare dinners where conversation flowed as easily as the wine, and I realized surf and turf is not just about luxury, but about making someone feel celebrated without spending all day at the stove.

Ingredients

• Ribeye steaks: Ribeye offers the best marbling and flavor, though filet mignon works beautifully if you prefer something leaner and more tender
• Large shrimp: Tails left on look elegant and make for easier handling during cooking
• Kosher salt: The coarse texture adheres better to the meat and seafood surfaces
• Unsalted butter: Starting with unsalted butter lets you control the salt level in your finishing sauce
• Fresh garlic: Freshly minced releases more oils and aroma than pre-chopped versions
• Fresh parsley: Adds brightness and color that balances the richness
• Lemon: Both juice and zest cut through the butter and enhance the natural sweetness of shrimp

Instructions

Prep your proteins:

Pat both steaks and shrimp thoroughly dry with paper towels, then season generously on all sides with salt, pepper, and smoked paprika.

Make the compound butter:

Mix softened butter with garlic, parsley, lemon juice, and zest until everything is evenly incorporated.

Get the pan hot:

Heat a large skillet over high heat until it is nearly smoking, then add the olive oil.

Cook the shrimp:

In the same pan, sear shrimp for 1 to 2 minutes per side until they turn pink and opaque throughout.

Assemble and serve:

Place steaks and shrimp on plates, top each with a generous dollop of garlic butter, and garnish with extra parsley and lemon wedges.

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Years later, I still make this combination when I want to transform an ordinary Tuesday into something that feels like a proper occasion.

Choosing The Right Cut

I have learned that ribeye delivers the most consistent results for home cooks because its natural fat content keeps the meat juicy even if you accidentally overcook it slightly. New York strip is a solid backup option if you want something with a bit less marbling.

Timing Everything Perfectly

The trickiest part of surf and turf is getting both proteins to finish at the same time while neither overcooks. I always start the steaks first since they take longer, and the residual heat from the pan gives the shrimp a nice head start.

Butter Variations

While garlic and parsley form the classic combination, I sometimes swap in fresh thyme or chives depending on what is growing in my garden or wilting in my crisper drawer.

• Try adding a pinch of cayenne for subtle warmth
• White wine reduces in the pan creates an instant sauce
• Compound butter keeps in the freezer for months

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This dinner has saved more last-minute plans than I care to count, and it never fails to make the table feel special.

Recipe FAQs

→ What cut of steak works best for surf and turf?

Ribeye is ideal for its tenderness and marbling, but filet mignon or New York strip also deliver excellent results.

→ How do I prevent shrimp from overcooking?

Cook shrimp on high heat for just 1–2 minutes per side until pink and opaque to keep them juicy and tender.

→ Can I prepare the garlic herb butter ahead of time?

Yes, mixing the butter with garlic, parsley, and lemon zest in advance enhances its flavor and saves time during cooking.

→ What side dishes complement this surf and turf pairing?

Roasted potatoes, steamed asparagus, or a fresh green salad balance the richness of the steak and shrimp beautifully.

→ Is smoked paprika essential for seasoning?

It adds a subtle smoky note but can be omitted if preferred; salt and pepper alone also work well.