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ribeye steak and shrimp
Sofia

ribeye steak and shrimp

Juicy, pan-seared ribeye steak paired with buttery garlic shrimp for the ultimate surf and turf experience. A rich and indulgent dish that’s perfect for special occasions or date night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Side Dish
Cuisine: American
Calories: 740
Ingredients Method Notes

Ingredients
  

  • For the Steak:
  • 2 ribeye steaks about 1–1¼ inch thick
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 garlic cloves smashed
  • 2 sprigs fresh rosemary or thyme optional
  • For the Shrimp:
  • ½ lb large shrimp peeled and deveined
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes chopped parsley

Method
 

  1. Season the Steaks:
  2. Pat steaks dry and season both sides generously with salt and pepper. Let them sit at room temperature for 30 minutes.
  3. Sear the Ribeye:
  4. Heat olive oil in a cast iron or heavy skillet over medium-high heat. Add steaks and sear for 2–3 minutes per side. Add butter, smashed garlic, and herbs to the pan and baste the steaks for another 1–2 minutes. Cook to your preferred doneness. Remove and let rest for 5–10 minutes.
  5. Cook the Shrimp:
  6. In another skillet, melt 2 tablespoons butter over medium heat. Add garlic and sauté for 30 seconds. Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Stir in lemon juice and red pepper flakes if using.
  7. Serve:
  8. Plate the ribeye steaks and top or serve alongside the garlic butter shrimp. Garnish with fresh parsley and extra lemon wedges, if desired.

Notes

  • Doneness guide:
    • Rare: 120–125°F
    • Medium-rare: 130–135°F
    • Medium: 140–145°F
  • Shrimp tip: Don’t overcook—they become rubbery quickly.
  • Surf & turf variation: Add a drizzle of garlic herb compound butter over the steak for extra richness.
  • Side suggestions: Mashed potatoes, asparagus, garlic green beans, or rice pilaf.
  • Storage: Best fresh, but can refrigerate for up to 2 days. Reheat gently.