Surf and Turf Steak Shrimp

The first time I made surf and turf at home, I was shocked by how quickly it came together. Something about restaurant-style plates always feels intimidating, but this dish proved me wrong in the best way possible. Now it is my go-to when I want to make someone feel special without spending the entire evening chained to the stove.

I made this for our anniversary last year, and we ended up eating at the kitchen island instead of setting the dining table. The butter was melting everywhere, and we were using bread to sop up every last drop from our plates. Sometimes the best meals happen when you abandon ceremony and just dig in.

Ingredients

• 2 boneless ribeye steaks: About 1 inch thick gives you that perfect crust-to-center ratio without overcooking the middle
• 8 large shrimp: Keep those tails on for presentation and easy handling during cooking
• 1 tsp kosher salt: This is your foundation, do not be shy with it
• ½ tsp freshly ground black pepper: Grind it right before you season for the most punch
• ½ tsp smoked paprika: Adds a subtle depth that makes people wonder what your secret is
• 4 tbsp unsalted butter: Softened to room temperature so it mingles perfectly with the garlic and herbs
• 2 cloves garlic: Freshly minced nothing else quite compares to that sharp aromatic kick
• 1 tbsp fresh parsley: Brings color and a bright contrast to all that rich butter
• 1 tsp fresh lemon juice: Cuts through the richness and wakes up the whole dish
• ½ tsp lemon zest: Little flecks of sunshine that make each bite pop
• 1 tbsp olive oil: For getting that gorgeous sear on your steaks

Instructions

Prep your proteins:

Pat those steaks and shrimp completely dry with paper towels, then season both sides generously with your salt, pepper, and smoked paprika mixture.

Make the magic butter:

Mix softened butter, minced garlic, chopped parsley, lemon juice, and zest until everything is well incorporated.

Get the pan screaming hot:

Heat your large skillet or grill pan over high heat and add that tablespoon of olive oil until it shimmers.

Sear the steaks:

Cook for 3 to 4 minutes per side for medium-rare, then transfer to a plate and tent with foil to rest.

Cook the shrimp:

In the same pan, toss in the shrimp and cook for 1 to 2 minutes per side until they turn pink and opaque.

Bring it all together:

Plate the steaks and shrimp, top each with a generous spoonful of garlic herb butter, and finish with parsley and lemon wedges.

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This recipe became a staple after my friend stayed over unexpectedly one weekend. I threw this together with whatever I had in the fridge, and she asked for the recipe before she even finished her plate. Sometimes the most spontaneous meals become the ones people remember most.

Getting That Perfect Sear

The secret to restaurant-style steaks at home is patience with your pan. Let it get properly hot before adding anything, and resist the urge to move the meat around. I learned this the hard way after years of impatiently flipping steaks too early. That golden crust only forms when you leave things alone.

Butter Timing

Make your compound butter ahead of time if possible, letting those flavors meld together for at least an hour. I usually make extra and keep it rolled in the fridge for emergencies. There is nothing quite like having garlic herb butter ready to elevate a last-minute dinner.

Wine Pairing Secrets

A bold Cabernet Sauvignon stands up beautifully to both the rich steak and sweet shrimp. The tannins cut through all that butter while the fruit notes complement the seafood. If you prefer white, an oaky Chardonnay works surprisingly well with the garlic and herbs.

• Let your wine breathe while the steaks rest
• Use the same wine to deglaze the pan for an instant sauce
• A little splash in the butter mixture adds incredible depth

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There is something deeply satisfying about serving surf and turf at home. Every time I make this, I remember that good food does not need to be complicated to be memorable.

Recipe FAQs

→ What cuts of meat work best for this dish?

Boneless ribeye is preferred for its marbling, but filet mignon or New York strip can also be used for a tender, flavorful experience.

→ How do I achieve the perfect medium-rare steak?

Sear the steak 3-4 minutes per side over high heat and rest it tented with foil to retain juices and ensure even cooking.

→ Can I enhance the shrimp flavor further?

Adding a splash of white wine to the pan while cooking shrimp adds depth and complexity to the flavor.

→ What sides pair well with this surf and turf?

Roasted potatoes, steamed asparagus, or a fresh green salad complement the richness of the steak and shrimp.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients used, including steak, shrimp, and garlic herb butter, are naturally gluten-free. Always verify ingredient labels to be certain.