It’s 6pm and you want a fancy dinner without the restaurant bill. If you’re craving something rich and impressive, this is the answer. This Garlic Butter Surf and Turf brings luxury right to your kitchen table.
You will love how simple this feels to make. It delivers big flavors with very little stress. This is one of those recipes you will make on repeat. It is the perfect way to treat yourself tonight.
Why You’ll Make This Garlic Butter Surf and Turf Again
This recipe is a total winner for a cozy Winter night. It delivers restaurant-quality flavor in just 35 minutes. You get juicy ribeye and tender shrimp in every bite. It is the ultimate choice for a special date night.
The heavy cream and parmesan create a velvety finish. It feels decadent but uses simple pantry staples. You don’t need fancy equipment to get great results. This dish is naturally low-carb and very satisfying.
How This Comes Together
Everything happens in one large skillet for easy cleanup. You start by searing the steaks to get a perfect crust. Then, you cook the shrimp quickly in the same pan. A simple pan sauce ties everything together at the end. It is a foolproof method for any home cook.
What You’ll Need
Gather these simple ingredients before you start cooking. High-quality meat makes a big difference here.
- 2 (10-ounce) ribeye steaks, room temperature
- 1/2 pound jumbo shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, finely chopped
Step-By-Step Directions
- Pat steaks dry with paper towels and season both sides liberally with salt and pepper.
- Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 135°F (57°C). Remove steaks and let rest on a plate.
- Wipe excess fat from the skillet and melt 1 tablespoon of butter over medium heat.
- Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Add the remaining 3 tablespoons of butter and minced garlic to the skillet; sauté for 1 minute until fragrant.
- Pour in the heavy cream and oregano. Bring to a gentle simmer for 3 to 5 minutes until the liquid reduces and thickens slightly.
- Stir in the parmesan cheese until completely melted and the sauce is smooth.
- Return the steaks and shrimp to the skillet, spooning the cream sauce over the proteins to coat.
- Garnish with fresh parsley and serve immediately.
How To Serve It
Plate the steaks first and top with the jumbo shrimp. Drizzle the remaining garlic cream sauce over the top generously. This Garlic Butter Surf and Turf pairs perfectly with creamy mashed potatoes. You can also serve it with roasted asparagus for a lighter meal. A glass of red wine completes the experience perfectly.
Leftovers & Storage
Keep any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat the steak and shrimp very gently on the stove. Avoid using the microwave as it can make the shrimp rubbery. The sauce may thicken when cold, so add a splash of cream. Low heat is key to keeping the sauce smooth.
Make It Even Better (Pro Tips)
- Pat the steaks completely dry for a better sear.
- Use a cast-iron skillet to get a beautiful brown crust.
- Let the steaks rest for five minutes before you slice them.
- Don’t overcook the shrimp; they only need a few minutes.
- Use freshly grated parmesan for the smoothest sauce possible.
- This dish is a fantastic low-carb option for keto diets.
- Add a squeeze of lemon at the end for brightness.
- Ensure your steaks are at room temperature before cooking.
Easy Ways To Change It Up
- Add a handful of fresh spinach to the cream sauce.
- Swap the ribeye for a lean filet mignon if preferred.
- Use sea scallops instead of shrimp for extra luxury.
- Add red pepper flakes for a little bit of heat.
Quick Questions
Can I use frozen shrimp?
Yes, just make sure they are fully thawed first. Pat them dry before adding them to the hot pan. This helps them sear instead of steaming.
What if I don’t have heavy cream?
Heavy cream is best for the thickest, richest sauce. You can use half-and-half in a pinch. However, the sauce will be much thinner.
How do I know when the steak is done?
Use a meat thermometer for the most accurate results. For medium-rare, aim for an internal temperature of 135°F. Remember that the temperature rises slightly while resting.
I hope you enjoy this decadent meal tonight. It is proof that simple ingredients make the best food. Let me know how your steak turned out!
— Ethan
Creamy Garlic Butter Steak and Shrimp Surf and Turf
Ingredients
Method
- Pat steaks dry with paper towels and season both sides liberally with salt and pepper.
- Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 135°F (57°C). Remove steaks and let rest on a plate.
- Wipe excess fat from the skillet and melt 1 tablespoon of butter over medium heat.
- Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Add the remaining 3 tablespoons of butter and minced garlic to the skillet; sauté for 1 minute until fragrant.
- Pour in the heavy cream and oregano. Bring to a gentle simmer for 3 to 5 minutes until the liquid reduces and thickens slightly.
- Stir in the parmesan cheese until completely melted and the sauce is smooth.
- Return the steaks and shrimp to the skillet, spooning the cream sauce over the proteins to coat.
- Garnish with fresh parsley and serve immediately.
