Description
Garlic butter steak shrimp brings restaurant-quality flavor straight to your dinner table with minimal effort and maximum deliciousness. Sizzling shrimp and tender steak combine in a rich, buttery sauce that makes your taste buds dance with pure satisfaction.
Ingredients
Scale
Primary Proteins:
- 2 Ribeye steaks
- 1 pound large shrimp
Main Seasonings and Fats:
- 5 tablespoons butter
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ teaspoon red pepper flakes
- Salt
- Freshly ground black pepper
Supporting Ingredients:
- ¼ cup dry white wine
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Remove steaks from refrigerator 30 minutes before cooking. Thoroughly dry each steak with paper towels to ensure perfect searing.
- Generously sprinkle both sides of the 2 (8-10 ounce) ribeye steaks with salt and freshly ground black pepper.
- Mix 2 cloves of minced garlic, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary in a small bowl.
- Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat until surface shimmers and appears almost smoking.
- Carefully place steaks in hot pan, ensuring they do not touch each other. Sear for exactly 3-4 minutes on each side to develop a deep brown crust.
- Reduce heat to medium. Add 1 tablespoon butter and prepared garlic herb mixture. Tilt pan and continuously spoon melted butter over steaks.
- Cook steaks until internal temperature reaches your preferred doneness: 125-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium.
- Transfer steaks to cutting board. Loosely cover with foil and let rest for 8-10 minutes before slicing.
- Pat 1 pound large shrimp completely dry with clean paper towels.
- Melt 2 tablespoons butter in a separate skillet over medium heat. Add 4 cloves minced garlic and sauté for 60 seconds.
- Arrange shrimp in single layer without overcrowding. Cook 2-3 minutes per side until they turn completely pink.
- Pour ¼ cup white wine into skillet, allowing it to simmer for 1 minute and release browned bits from pan bottom.
- Stir in remaining 2 tablespoons butter, 1 tablespoon lemon juice, and ¼ cup chopped parsley. Season with salt and pepper.
- Simmer sauce for additional 1-2 minutes to blend flavors thoroughly.
- Slice steaks against grain into thin, even pieces.
- Plate sliced steak and generously top with garlic butter shrimp. Sprinkle ¼ teaspoon red pepper flakes if desired.
- Serve immediately alongside mashed potatoes, roasted asparagus, or steamed broccoli.
Notes
- Let the steak rest at room temperature before cooking to ensure even heat distribution and more tender meat.
- Pat the shrimp completely dry to achieve a perfect sear and prevent steaming instead of browning.
- Use a cast-iron skillet for the best crust on the steak and maximum flavor development.
- For a low-carb version, serve the steak and shrimp over cauliflower rice or with a fresh green salad instead of starchy sides.
- Prep Time: 35 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg