Surf Turf Steak Shrimp Dinner (Printable)

Perfectly seared steak and succulent shrimp enhanced with garlic herb butter and fresh herbs.

# Ingredient List:

→ Proteins

01 - 2 boneless ribeye steaks, 8 oz each, 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 - 1/2 tsp freshly ground black pepper
06 - 1/2 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 - 1/2 tsp lemon zest

→ Extras

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

# How to Make:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
02 - Pat steaks and shrimp dry with paper towels. 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 until well incorporated 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 doneness, or adjust time to reach desired internal temperature. 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, being careful not to overcook.
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.

# Helpful Tips:

01 -
  • The combination of smoky seared steak and buttery shrimp feels like dining out without the hefty price tag
  • Everything cooks in one pan in under 30 minutes but tastes like you spent hours preparing something special
02 -
  • Don't be tempted to move the steaks around while they sear or you'll lose that gorgeous crust that makes restaurant steaks so irresistible
  • The carryover cooking while the meat rests means pulling it slightly earlier than you think, especially if you prefer medium-rare
03 -
  • Pat your shrimp and steaks completely dry before seasoning for that perfect restaurant-quality sear
  • Make double the garlic herb butter and freeze portions for future dinner emergencies

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