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.
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This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.
My Garlic Butter Ribeye Steak and Shrimp recipe is an extra special treat because it features pan-seared beef and seafood. Your Valentine is guaranteed to be impressed with this savory meal! Pair it with tender asparagus, creamy cauliflower mash, and a drizzle of garlic butter to help every bite taste out of this world.
Beef is succulent and delicious and it’s a top choice for our table. I love a tender slice of Herbed Prime Rib Roast with mashed potatoes to warm up during winter or Flank Steak with fruity salsa during grill season in summer.
Starting your meal with a high-quality protein like beef is the best way to make all of your guests happy. Fire up the grill, heat a skillet, or finish it off in the oven. Your beef appetizer or entree is sure to be a hit!
Ingredients you need to make garlic butter steak and shrimp
- Ribeye Steak – This prime cut of beef comes from the front section of the cow and tastes rich and juicy. It can be smoked, seared in a pan or on the grill, or cooked in the oven to seal in the juices.
- Shrimp – I like using extra-large shrimp that have been deveined. Feel free to cook them with the tails on or off.
- Garlic butter – Made with three easy ingredients, garlic butter is the real secret to this outstanding dinner recipe. It adds moisture, flavor, and boosts the savoriness of each bite. All you need is butter, garlic, and fresh parsley.
- Olive oil – For pan-frying the asparagus, shrimp, and beef, and seasoning the steak.
- Asparagus – This will be cooked in the same pan as the steak and shrimp.
How to pan-sear Ribeye Steak and shrimp
- Make the garlic butter: Mix the butter, garlic, and chopped parsley together in a bowl. Keep the bowl covered and in the fridge until it’s time to dress the steak.
- Prepare the pan and steak: Heat your skillet with some oil over high heat for at least 10 minutes. Season both sides of the dry steak with oil and salt.
- Sear the Ribeye: Place the steak on the hot pan and sear on each side using a meat thermometer to determine doneness. Leave it to rest on a plate, spread some butter on top, then tent the plate with foil.
- Cook the asparagus: Melt some garlic butter and oil in the same pan. Cook the asparagus until fork tender, then add it to the plate with the Ribeye.
- Pan-fry the shrimp: Cook the salt-seasoned shrimp in the pan with the garlic butter. The shrimp is ready when they turn pink and opaque.
- Slice and serve: Slice the rested steak into thin strips. Add it to a large platter with the shrimp and asparagus. Finish with a generous drizzle of the remaining melted garlic butter and the leftover juices from the pan (they’re full of flavor!).
How to cook Ribeye Steak in the oven
Starting a Ribeye Steak with a sear and finishing it in the oven is a surefire way to seal in heaps of flavor. As a bonus, you can roast the steak while preparing the asparagus and shrimp in this recipe. Check out my guide on cooking Ribeye steak in the oven to learn all about this method.
How to tell when your steak is done
Using a meat thermometer is the easiest way to tell if your steak is done to your liking. The right internal temperature will tell you whether the steak is rare, medium-rare, medium, or well done:
- Medium-rare steak: 145°F
- Medium steak: 160°F
- Well done steak: 170°F
Tips and substitutions
- Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
- 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.
- Get the skillet really hot before pan-searing the steak. That’s how you get crispy edges!
- Letting the Ribeye Steak rest after cooking for at least 5 or 10 minutes is so important! It gives the beef time to settle, making each bite more tender, juicy, and flavorful.
What to serve with garlic butter Ribeye Steak and shrimp
Aside from the grilled asparagus, this surf and turf recipe will be a delicious main to enjoy with many different side dishes. Serve it with:
- Mashed potatoes or cauliflower mash.
- Forget the mash and make smashed potatoes instead.
- With extra vegetables, like glazed carrots, herbed mushrooms, or green beans.
- Elevate the flavors by adding seared scallops to the serving plate.
- Lighten it up with a Meditterenean salad on the side.
- A creamy bowl of spaghetti or gnocchi.
- With dark chocolate almond butter cups for dessert.
More dinner date recipes
Nothing says romance like a homemade dinner with a glass of wine. Impress your date with any of these delicious recipes:
- Instant Pot Beef Short Ribs
- Keto Thai Steak Salad
- Grilled Flank Steak With Corn And Peach Salsa
- Rib-Eye Steak Cooked In The Oven
- Ribeye Steak Crostini With Horseradish Sauce
- Tostones, Guacamole, Skirt Steak, and Chimichurri Sauce
If you try this recipe for Garlic Butter Ribeye Steak And Shrimp, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Garlic Butter Ribeye Steak And Shrimp
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. before cooking.
- 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. before cooking.
- 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.
Soo delicious!!