Description
A classic surf and turf dish featuring tender ribeye steak and succulent shrimp, enhanced with a creamy garlic sauce.
Ingredients
- 2 ribeye or strip steaks (1-inch thick)
- 1 tbsp olive oil (for steak)
- 1 tsp salt (for steak)
- ½ tsp black pepper (for steak)
- ½ tsp smoked paprika
- 1 tbsp butter (for basting steak)
- ½ lb large shrimp, peeled and deveined
- 1 tbsp olive oil (for shrimp)
- ½ tsp salt (for shrimp)
- ½ tsp garlic powder
- ¼ tsp black pepper (for shrimp)
- Juice of ½ lemon
- 1 tbsp butter (for shrimp)
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- Salt and black pepper (to taste)
- 1 tbsp chopped parsley (for garnish)
- Mashed potatoes, pasta, or rice (for serving)
- Steamed asparagus, green beans, or roasted broccoli (for serving)
- Lemon wedges (for garnish)
Instructions
- Prepare the steak by patting it dry and seasoning both sides with salt, pepper, and smoked paprika. Set aside for 15 minutes.
- Heat olive oil in a skillet over medium-high heat. Add steaks and sear for 3-4 minutes per side for medium-rare. In the last minute, add butter and baste the steaks. Transfer to a plate to rest.
- Lower the heat to medium, add more olive oil if needed, and cook shrimp in a single layer. Season with salt, garlic powder, and black pepper. Sear for 1-2 minutes per side until pink and opaque. Squeeze lemon juice over shrimp before removing.
- Melt butter in a separate saucepan over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream and simmer. Stir in Parmesan and Italian seasoning until thickened. Adjust seasoning with salt and pepper.
- Plate the rested steak with shrimp. Spoon creamy garlic sauce over both, sprinkle with parsley, and serve with chosen sides.
Notes
Use a meat thermometer for perfect doneness. Let steak rest after cooking to retain moisture.