Description
A classic surf and turf featuring juicy ribeye steak and succulent shrimp, both cooked in a rich garlic butter sauce.
Ingredients
Scale
For the Crust:
- 2 ribeye steaks (about 1 inch thick)
- 12 large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 teaspoon paprika
Instructions
1. Prepare the Crust:
- Season the ribeye steaks generously with salt, black pepper, and paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove steaks and let rest.
- Reduce heat to medium. In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
- Return the steaks to the skillet, spoon garlic butter sauce over them, and sprinkle with fresh parsley before serving.
Notes
You can customize the seasonings to taste.