If you’re searching for the perfect recipe to impress your loved one or simply treat yourself to a luxurious dinner, look no further.
This Garlic Butter Ribeye Steak and Shrimp recipe is a mouthwatering combination of tender, juicy steak and succulent pan-seared shrimp, all drizzled with a rich, creamy garlic butter sauce. Paired with perfectly cooked asparagus, this dish is a restaurant-quality meal you can enjoy in the comfort of your home. Best of all, it’s quick and easy to prepare, taking only 20 minutes from start to finish.
Why You’ll Love This Recipe
- Quick and Easy: With just 20 minutes of cooking time, this recipe is perfect for busy weeknights or a last-minute romantic dinner.
- Luxurious Flavors: The combination of garlic butter, juicy steak, and tender shrimp creates a flavor explosion in every bite.
- Customizable: Not a fan of Ribeye? You can easily swap it out for your favorite cut of steak, such as Sirloin, T-bone, or Porterhouse.
- Impressive Presentation: This dish is as beautiful as it is delicious, making it ideal for special occasions.
Ingredients You’ll Need
Here’s what you’ll need to create this delectable surf and turf meal:
- 1 beef Ribeye Steak
- 16 extra-large shrimp (deveined, tails on or off)
- 5 tablespoons unsalted butter (softened and divided)
- 3 cloves garlic (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons olive oil (divided)
- 12 spears asparagus (trimmed)
- Sea salt (to taste)
How to Make Garlic Butter Ribeye Steak and Shrimp
Follow these simple steps to create this unforgettable dish:
Step 1: Prepare the Garlic Butter
In a small bowl, mix 4 tablespoons of softened butter with the finely chopped garlic and parsley. Cover the mixture and refrigerate it until ready to use. This step can be done ahead of time to save you even more time during cooking.
Step 2: Prep the Steak
Take your Ribeye Steak out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Pat it dry with a paper towel, brush each side lightly with ½ tablespoon of olive oil, and generously season with sea salt.
Step 3: Cook the Steak
Heat a large grill pan or cast iron skillet over high heat. Lightly grease the pan with olive oil. Sear the steak for 3-5 minutes on each side until browned and cooked to your desired level of doneness. Use an instant-read or oven-proof thermometer for accuracy. Once cooked, transfer the steak to a warm plate, spread 1 tablespoon of butter over it, and tent it with foil. Let it rest for at least 5 minutes while you prepare the rest of the meal.
Step 4: Cook the Asparagus
Wipe down the pan and melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-low heat. Add the trimmed asparagus along with 4 tablespoons of water. Cook for about 5 minutes, rotating the asparagus every minute to ensure even cooking. Be careful not to burn the garlic in the butter mixture—lower the heat if necessary. Season with sea salt and transfer the asparagus to a serving platter.
Step 5: Cook the Shrimp
Season the shrimp with sea salt on both sides. Wipe down the pan again and bring it back to medium heat. Melt the remaining 2 tablespoons of butter with 1 tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. The exact cooking time will depend on the size and thickness of your shrimp.
Step 6: Assemble and Serve
Cut the rested Ribeye Steak into thin strips against the grain. Arrange the steak slices, shrimp, and asparagus on a serving platter. Drizzle everything with the leftover pan juices and melted garlic butter for an extra burst of flavor. Serve immediately and enjoy!
Tips for Success
- Thaw Your Shrimp: If using frozen shrimp, make sure they are completely thawed before cooking. Pat them dry with a paper towel to ensure they sear properly.
- Choose Your Steak: While Ribeye is a popular choice for its marbling and tenderness, feel free to substitute it with other cuts like Sirloin, T-bone, or Porterhouse if you prefer.
- Don’t Skip Resting Time: Letting the steak rest after cooking allows the juices to redistribute, ensuring every bite is tender and flavorful.
Nutrition Information (Per Serving)
- Calories: 729
- Protein: 33g
- Fat: 66g
- Carbohydrates: 2g
- Saturated Fat: 28g
- Cholesterol: 265mg
- Sodium: 439mg
- Potassium: 402mg
- Fiber: 1g
- Vitamin A: 1274IU
- Vitamin C: 9mg
- Calcium: 101mg
- Iron: 4mg
Final Thoughts
This Garlic Butter Ribeye Steak and Shrimp recipe is guaranteed to impress anyone who takes a bite. Whether you’re planning a romantic date night at home or simply want to treat yourself to a restaurant-quality meal, this surf and turf dish delivers on flavor, presentation, and ease of preparation. Pair it with a glass of your favorite wine, light some candles, and enjoy an unforgettable dining experience without ever leaving your kitchen.
What are you waiting for? Grab your ingredients and get cooking! Bon appétit!
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Garlic Butter Ribeye Steak And Shrimp
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
- Diet: Gluten Free
Description
This juicy and savory surf and turf recipe is the perfect choice for date night. Succulent Ribeye Steak and pan-seared shrimp are drizzled in creamy garlic butter to make each bite burst with flavor.
Ingredients
- 1 beef Ribeye Steak
- 16 extra-large shrimp, deveined with tails on or off
- 5 tbsp unsalted butter, softened and divided
- 3 cloves garlic, finely chopped
- 2 tbsp fresh parsley, chopped
- 3 tbsp olive oil, divided
- 12 spears asparagus, trimmed
- sea salt, to taste
Instructions
At least 30 minutes before cooking make sure your shrimp have been thawed.
Make the garlic butter by mixing 4 tablespoons of butter, garlic, and chopped parsley together in a bowl. Cover and refrigerate until ready to use.
Heat a large grill pan or cast iron pan over high heat. Lightly grease the pan with oil. Pat steaks dry with a paper towel. Brush each side lightly with ½ tbsp of oil and generously season with salt.
Sear the steak for 3-5 minutes on each side until browned and cooked to desired doneness as measured with an instant-read or oven-proof thermometer. Transfer the steak to a warm plate. Spread 1 tablespoon of butter all over the steak. Tent it with foil and let it rest for at least 5 minutes while you prep the rest.
While steaks are resting, wipe down the pan and melt 2 tablespoons of butter with 1 tablespoon of olive oil on medium-low heat. Add asparagus and 4 tablespoons of water. Cook the trimmed asparagus for 5 minutes, rotating every minute. (Careful not to burn the garlic, if heat is too high, lower to low). Season with salt. Remove to serving platter.
Season shrimp with salt on both sides. Wipe down the same pan, bring the pan to medium heat, melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add shrimp and cook for 2-3 minutes, flip and cook for another 2-3 minutes. (Depending on the size and thickness of your shrimp). Note: They should be pink in color while white and opaque on the inside.
Add the shrimp to a serving plate. Cut the steak into thin strips against the grain, add to the serving platter along with shrimp and asparagus. Drizzle with the leftover pan juices and melted herbed garlic butter.
Notes
Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed.
If Ribeye Steak isn’t for you, feel free to replace it with a different cut, Strip, Sirloin, T-bone, Eye fillet, Scotch fillet, or Porterhouse steaks.
Cooking the shrimp with the tail on or off is fine. If using frozen shrimp, make sure it has completely thawed first and then patted dry with a paper towel before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 729 kcal
- Sugar: 1 g
- Sodium: 439 mg
- Fat: 66 g
- Saturated Fat: 28 g
- Unsaturated Fat: 37 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 265 mg
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