Surf and Turf Dinner Delight (Printable)

A sumptuous meal of seared steak and shrimp enhanced by garlic herb butter and fresh lemon accents.

# What You Need:

→ Proteins

01 - 2 (8 oz each) boneless ribeye steaks, 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 - ½ tsp freshly ground black pepper
06 - ½ 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 - ½ tsp lemon zest

→ Extras

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

# 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 softened 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 to 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 with your favorite sides.

# Expert Hints:

01 -
  • Restaurant quality surf and turf without the ridiculous markup
  • The garlic herb butter transforms both proteins into something extraordinary
  • Ready in under an hour but tastes like you spent all day cooking
02 -
  • Don't touch those steaks while they sear or you'll lose that gorgeous crust
  • Shrimp turn from perfectly cooked to rubbery in seconds, so watch them closely
  • The resting period for steaks is non negotiable for juicy meat
03 -
  • Make double the garlic herb butter and freeze portions for future meals
  • Use a cast iron skillet if you have one for the best sear
  • Invest in good tongs to avoid piercing the meat and losing juices

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