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garlic butter ribeye steak and shrimp recipe
Ben Carraoli

Garlic Butter Ribeye Steak and shrimp recipe

This Garlic Butter Ribeye Steak and Shrimp recipe is a delicious surf and turf dish packed with rich flavor. It combines tender steak with juicy shrimp, all drizzled in a homemade garlic butter sauce. This meal is perfect for date night, special dinners, or anytime you want something restaurant-worthy at home.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Dinner
Calories: 729
Ingredients Method

Ingredients
  

  • 1 beef ribeye steak – Ribeye offers great marbling for a juicy flavorful finish. You can substitute it with strip, sirloin, or T-bone if preferred.
  • 16 extra-large shrimp deveined – Use fresh or thawed shrimp; tails on or off depending on presentation preference.
  • 5 tbsp unsalted butter softened and divided – Use good quality butter for a rich, creamy flavor.
  • 3 cloves garlic finely chopped – Fresh garlic gives a deep flavor to the garlic butter.
  • 2 tbsp fresh parsley chopped – Adds freshness and a pop of color to the garlic butter sauce.
  • 3 tbsp olive oil divided – Helps sear the steak and shrimp evenly.
  • 12 spears asparagus trimmed – Asparagus adds a crisp and fresh vegetable element to the dish.
  • Sea salt to taste – Enhances natural flavors; always season generously.

Method
 

  1. Start by making the garlic butter. In a small bowl, mix 4 tablespoons of softened butter with chopped garlic and parsley. Once combined, cover and refrigerate the mixture until you’re ready to use it. This step infuses the butter with rich garlic flavor and adds freshness from the herbs.
  2. Pat the ribeye steak dry using a paper towel. Brush both sides with ½ tablespoon of olive oil and season generously with sea salt. Heat your grill or cast iron pan over high heat and sear the steak for 3–5 minutes per side. Use a thermometer to check your preferred doneness. Once done, place it on a warm plate, spread 1 tablespoon of butter on top, and tent with foil to rest for 5 minutes.
  3. Wipe the pan clean and set it to medium-low heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Toss in the trimmed asparagus along with 4 tablespoons of water. Let them cook for about 5 minutes, turning them occasionally. Watch the garlic to prevent it from burning. Season with sea salt and transfer the asparagus to a serving plate.
  4. Season your shrimp with salt on both sides. Wipe down the pan again and return it to medium heat. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Place the shrimp in the pan and cook for 2–3 minutes per side, depending on their size. They should be pink on the outside and opaque on the inside when done.
  5. Slice the ribeye steak thinly against the grain for the best texture. Arrange the steak slices, cooked shrimp, and asparagus on a serving platter. Drizzle the entire dish with leftover pan juices and the chilled garlic butter you prepared earlier. Serve hot and enjoy the explosion of flavor in every bite.