Description
Juicy ribeye steak and seared shrimp topped with garlic butter and asparagus. A luxurious 30-minute surf and turf dinner.
Ingredients
- 1 ribeye steak (about 1 inch thick, 12–14 ounces)
- 16 large shrimp, peeled and deveined
- 5 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil, divided
- 12 asparagus spears, trimmed
- 1 teaspoon sea salt, divided
- 1/4 teaspoon black pepper
Instructions
- Mix 4 tablespoons butter with garlic and parsley in a small bowl. Refrigerate until ready to use.
- Pat the steak dry and season both sides with 1/2 teaspoon salt and black pepper.
- Heat a large cast iron skillet over high heat. Add 1 tablespoon olive oil.
- Sear the steak 3 to 5 minutes per side, or until the internal temperature reaches 145°F for medium. Transfer to a plate, spread with 1 tablespoon garlic butter, and tent with foil. Rest for 5 minutes.
- Reduce heat to medium and wipe out the pan. Add 1 tablespoon butter and 1 tablespoon olive oil. Sauté asparagus with a pinch of salt for 4 to 5 minutes until tender. Remove to a serving plate.
- Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Season shrimp lightly with salt and cook 2 to 3 minutes per side until pink and opaque.
- Slice the rested steak thinly against the grain. Arrange steak, shrimp, and asparagus on a platter.
- Drizzle with remaining garlic butter and pan juices before serving.
Notes
- Cook steak to an internal temperature of 145°F with a 3-minute rest.
- Cook shrimp until opaque and firm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American