If you’re craving something creamy and comforting, this is the ultimate meal. You do not need a fancy steakhouse for a high-end dinner. This Surf and Turf Steak delivers restaurant quality right in your kitchen. It is perfect for those nights when you want to feel pampered.
Too tired to cook something complicated? This recipe keeps things simple without sacrificing any flavor. You get juicy steak and succulent shrimp in every single bite. It is practically foolproof for any home cook.
Why You’ll Make This Again
This is the perfect Winter comfort food for a chilly evening. It feels like a splurge but takes less than 40 minutes. You only need one main skillet to make it happen. It is a reliable date night recipe that never fails to impress guests.
The combination of rich butter and garlic is always a winner. You can easily scale this up for a small dinner party. It fits perfectly into a low-carb or keto lifestyle too. You will love how satisfying and filling this dish feels.
How This Comes Together
We start by searing the steaks to get a golden crust. Then, we use those pan drippings to build a rich sauce. The garlic and white wine create a deep, savory base. Using one pan saves you a lot of cleanup time. It is surprisingly easy to master on your first try.
What You’ll Need
Most of these items are likely already in your kitchen or pantry. Stick to fresh garlic for the best flavor impact.
- 2 (12-ounce) ribeye steaks
- 1/2 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp dried oregano
- 1 tbsp fresh parsley, finely chopped
Step-By-Step Directions
- Season steaks generously with salt and pepper on all sides. Allow them to rest at room temperature for 15 minutes.
- Heat olive oil in a heavy cast-iron skillet over medium-high heat. Wait until the oil begins to shimmer.
- Place steaks in the skillet and sear for 4 to 5 minutes per side. Aim for an internal temperature of 130 degrees Fahrenheit.
- Remove steaks from the pan and place on a cutting board. Let them rest for 10 minutes to keep juices inside.
- Reduce heat to medium and melt 2 tablespoons of butter in the skillet.
- Add shrimp to the skillet and sauté for 2 minutes per side. Remove shrimp once they are pink and opaque.
- Add the remaining 2 tablespoons of butter and minced garlic. Cook for 60 seconds until the garlic is fragrant.
- Pour in the white wine to deglaze the pan. Scrape up all the browned bits from the bottom.
- Whisk in the heavy cream and oregano. Simmer for 3 to 5 minutes until the sauce thickens.
- Return the shrimp to the pan and toss to coat in sauce.
- Serve the steaks topped with the garlic cream shrimp and fresh parsley.
How to Serve It
Plate the steak first and pour the shrimp over the top. Add a side of roasted asparagus or steamed broccoli. This Surf and Turf Steak looks stunning for a casual hosting night. A simple green salad helps balance the rich cream sauce. Serve it with a glass of the same white wine used.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat gently on the stovetop over low heat. Avoid the microwave to keep the shrimp from getting rubbery. The sauce may thicken, so add a splash of cream. Fresh is best for this specific seafood dish.
Make It Even Better (Pro Tips)
- Do not skip the 15-minute rest for the raw steaks.
- Pat the shrimp dry with a paper towel before cooking.
- Use a cast-iron skillet for the best possible steak crust.
- Avoid overcooking the shrimp or they will become tough.
- Use a meat thermometer to ensure the perfect medium-rare finish.
- Swap the white wine for chicken broth if you prefer.
- Add a pinch of red pepper flakes for a spicy kick.
- Garnish with extra parsley for a bright, fresh finish.
Easy Ways to Change It Up
- Use New York Strip steaks instead of ribeye for less fat.
- Try scallops instead of shrimp for a different seafood twist.
- Add fresh spinach to the sauce for an extra veggie boost.
- Substitute the oregano with fresh thyme for an earthy aroma.
Quick Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely before cooking. Pat them very dry so they sear instead of steaming.
What is the best wine to use?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best. It adds acidity without making the sauce too sweet. Avoid using “cooking wine” from the grocery store aisle.
How do I know when the sauce is done?
The sauce should coat the back of a spoon easily. It will thicken slightly as it simmers with the cream. Do not let it boil vigorously or the cream might break.
I hope you enjoy this decadent but simple meal. It is proof that great food doesn’t have to be hard. Give it a try tonight!
— Ethan
Surf & Turf Steak with Creamy Garlic Shrimp
Ingredients
Method
- Season steaks generously with salt and pepper on all sides and allow to rest at room temperature for 15 minutes.
- Heat olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.
- Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 130 degrees Fahrenheit.
- Remove steaks from the pan and place on a cutting board to rest for 10 minutes.
- Reduce heat to medium and melt 2 tablespoons of butter in the same skillet.
- Add shrimp to the skillet and sauté for 2 minutes per side until pink and opaque; remove shrimp and set aside.
- Add the remaining 2 tablespoons of butter and minced garlic to the skillet, cooking for 60 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom.
- Whisk in the heavy cream and oregano, simmer for 3 to 5 minutes until the sauce thickens slightly.
- Return the shrimp to the pan and toss to coat in the cream sauce.
- Serve the steaks topped with the garlic cream shrimp and garnish with fresh parsley.
