Surf and Turf Steak Shrimp (Printable)
A classic surf and turf featuring seared steak and shrimp with garlic herb butter and fresh lemon.
# What You Need:
→ Meats & Seafood
01 - 2 boneless ribeye steaks, 8 oz each, about 1 inch thick
02 - 8 large shrimp (16/20 count), peeled and deveined, tails on
→ Seasonings
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika (optional)
→ Garlic Herb Butter
06 - 4 tbsp unsalted butter, softened
07 - 2 cloves garlic, finely minced
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tsp fresh lemon juice
10 - ½ tsp lemon zest
→ Cooking
11 - 1 tbsp olive oil
→ Garnish
12 - Lemon wedges, for serving
13 - Fresh parsley, chopped
# How-To Steps:
01 - Pat the steaks and shrimp dry with paper towels. Season both sides of the steaks and shrimp with salt, pepper, and smoked paprika.
02 - In a small bowl, mix the softened butter, minced garlic, parsley, lemon juice, and zest until well combined. Set aside.
03 - Heat a large skillet or grill pan over high heat. Add olive oil.
04 - Sear the steaks for 3–4 minutes per side for medium-rare (cook longer for desired doneness). Transfer steaks to a plate and tent loosely with foil to rest.
05 - In the same skillet, add shrimp and cook for 1–2 minutes per side until pink and opaque.
06 - Place steaks and shrimp on serving plates. Top each with a generous spoonful of garlic herb butter. Garnish with parsley and lemon wedges. Serve immediately.
# Expert Tips:
01 -
- Restaurant quality results in about 40 minutes with minimal cleanup
- The garlic herb butter ties everything together and works beautifully on both proteins
02 -
- Let your steaks rest at room temperature for 30 minutes before cooking for even results
- Do not overcrowd the pan or the temperature will drop and you will lose that sear
03 -
- Invest in a good meat thermometer because guessing leads to overcooked steaks every time
- Pat everything completely dry before seasoning because moisture prevents proper searing