Description
A delicious Garlic Butter Surf and Turf recipe featuring perfectly seared ribeye or sirloin steaks paired with flavorful garlic butter shrimp. This restaurant-quality dish uses a heavy pan to sear the steak to your preferred doneness and quickly cooks shrimp in the same pan, infused with garlic, smoked paprika, and a bright lemon finish. The meal is complemented by a rich garlic butter sauce with fresh parsley and optional chili flakes, making it a quick yet indulgent surf and turf dinner.
Ingredients
Scale
For the Steak:
- 2 ribeye or sirloin steaks (250–300 g each)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, smashed
- 1 sprig fresh rosemary or thyme
For the Shrimp:
- 200 g shrimp, peeled and deveined
- 1 tbsp butter
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika or Cajun seasoning
- Lemon juice, to taste
- Salt and black pepper, to taste
For the Garlic Butter Sauce:
- 3 tbsp butter, melted
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- 1/2 tbsp lemon juice
- Pinch of chili flakes (optional)
Instructions
- Prep the Steak: Bring the steaks to room temperature by leaving them out of the fridge for 15–20 minutes. Pat them dry thoroughly with paper towels and season both sides generously with salt and black pepper.
- Sear the Steak: Heat a heavy pan, preferably cast iron, over high heat. Add the olive oil and wait until it is very hot and just starting to smoke. Add your steaks and sear them for about 3–4 minutes per side for medium-rare or adjust time to your preferred doneness.
- Baste with Garlic Butter and Herbs: In the last minute of cooking, reduce the heat to medium. Add 2 tablespoons of butter, smashed garlic cloves, and the sprig of rosemary or thyme. Tilt the pan and continuously spoon the melted garlic butter over the steaks to infuse flavor. Once done, remove the steaks and let them rest on a plate for at least 5 minutes to retain juices.
- Cook the Shrimp: In the same pan (no need to clean), add 1 tablespoon of butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp along with smoked paprika or Cajun seasoning, and season with salt and pepper. Cook each side for 1–2 minutes, or until shrimp turn pink and opaque. Squeeze fresh lemon juice over the shrimp and remove from heat promptly to avoid overcooking.
- Make the Garlic Butter Sauce: In a small bowl, combine melted butter, minced garlic, chopped parsley, lemon juice, and a pinch of chili flakes if using. Mix thoroughly to create a flavorful sauce.
- Serve: Arrange the rested steak on a plate and top with garlic shrimp. Drizzle generously with the garlic butter sauce and any pan juices. Garnish with extra parsley and lemon wedges if desired for an elegant finish.
Notes
- Letting the steak rest after cooking ensures juicy and tender meat.
- Use a cast iron skillet for the best sear on the steak and to retain heat evenly.
- Don’t overcook the shrimp; they only need a couple of minutes per side until pink and opaque.
- Pinch of chili flakes in the garlic butter sauce adds a subtle heat but is optional.
- Use room temperature steaks for even cooking.
- You can substitute rosemary with thyme or another fresh herb of your choice.