Surf Turf Steak Shrimp Dinner (Printable)

Seared ribeye and shrimp topped with garlic herb butter, garnished with lemon and fresh parsley.

# What You Need:

→ Proteins

01 - 2 boneless ribeye steaks (8 oz each), 1-inch thick
02 - 8 large shrimp (16/20 count), peeled and deveined, tails on

→ Marinade & Seasonings

03 - 2 tbsp olive oil
04 - 1 tsp kosher salt
05 - 1/2 tsp freshly ground black pepper
06 - 1/2 tsp smoked paprika

→ Garlic Herb Butter

07 - 4 tbsp unsalted butter, softened
08 - 1 clove garlic, minced
09 - 1 tbsp fresh parsley, finely chopped
10 - 1 tsp fresh lemon juice
11 - 1/2 tsp lemon zest

→ Extras

12 - Lemon wedges, for serving
13 - Fresh parsley, for garnish

# How-To Steps:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat steaks and shrimp dry with paper towels.
02 - Rub steaks with 1 tbsp olive oil, salt, pepper, and smoked paprika. Toss shrimp with remaining olive oil and a pinch of salt and pepper.
03 - In a small bowl, combine butter, minced garlic, chopped parsley, lemon juice, and lemon zest. Mix thoroughly and set aside.
04 - Heat a large skillet or grill pan over high heat. Sear steaks for 3-4 minutes per side for medium-rare, or adjust time to reach desired doneness. Remove steaks and let rest, tented with foil.
05 - In the same pan, add a touch more oil if needed. Sear shrimp 1-2 minutes per side until pink and just cooked through.
06 - Plate steaks and top each with a dollop of garlic herb butter. Arrange shrimp alongside. Garnish with lemon wedges and fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • The garlic herb butter melting over a hot steak creates those restaurant-style moments that make dinner feel like an occasion
  • Once you master the timing, you'll wonder why you ever thought this was intimidating
02 -
  • Resting your steak is non-negotiable—cutting into it immediately lets all those juices escape onto your cutting board instead of staying inside where they belong
  • That same pan you cooked the steak in? That's liquid gold—deglaze with a splash of white wine after the shrimp for a 30-second pan sauce that tastes like you've been cooking all day
03 -
  • Invest in an instant-read thermometer—guessing steak doneness is how expensive dinners become disappointing mistakes
  • If your pan starts looking too dark between proteins, quickly deglaze with a splash of water or wine and wipe it out before continuing

Go back