Garlic Butter Ribeye Steak and Shrimp

Garlic Butter Ribeye Steak and Shrimp is my ultimate surf-and-turf dinner, perfect for when I want something bold, buttery, and indulgent. The ribeye is pan-seared to perfection, the shrimp are juicy and full of flavor, and the garlic butter ties it all together with rich, savory goodness.

Why You’ll Love This Recipe

I love this recipe because it feels like a steakhouse meal but comes together quickly at home. The ribeye is juicy with a perfect crust, while the shrimp add a light, sweet contrast. It’s a showstopper meal that’s surprisingly easy to make. I don’t need any special equipment—just a hot skillet, a handful of fresh ingredients, and about 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ribeye steaks (about 1-inch thick)

• Large shrimp, peeled and deveined

• Butter

• Garlic cloves, minced

• Olive oil

• Fresh parsley, chopped

• Salt

• Black pepper

• Paprika (optional, for shrimp)

• Lemon wedges (for serving)

directions

1. I start by seasoning both sides of the ribeye steaks with salt and pepper. I let them sit at room temperature while I prepare the shrimp.

2. I season the shrimp with salt, pepper, and a little paprika if I want some smoky flavor.

3. In a large skillet over medium-high heat, I add olive oil and sear the steaks for 3–4 minutes per side for medium-rare, or longer for my preferred doneness.

4. I reduce the heat to medium and add half of the butter and half of the minced garlic to the skillet. I baste the steaks with the melted garlic butter for a minute, then remove them and let them rest.

5. In the same skillet, I add the remaining butter and garlic, then toss in the shrimp.

6. I sauté the shrimp for 1–2 minutes per side, until they turn pink and are cooked through.

7. I return the steaks to the pan just briefly to warm them, then serve everything hot, garnished with fresh parsley and a squeeze of lemon.

Servings and timing

This recipe serves 2 to 3 people. It takes about 10 minutes to prep and 15–20 minutes to cook, so I can have it ready in roughly 30 minutes.

Variations

Sometimes I swap ribeye for New York strip or filet mignon, depending on what I have. For extra heat, I add a pinch of red pepper flakes to the garlic butter. If I want to grill instead of pan-sear, both the steak and shrimp turn out beautifully on the grill with a basting brush and melted garlic butter.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the steak and shrimp gently in a skillet over low heat with a bit of butter to keep them from drying out. The microwave works in a pinch, but I use short intervals to avoid overcooking.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry thoroughly so they sear properly in the skillet.

How do I know when the steak is done?

I use a meat thermometer—130°F for medium-rare, 140°F for medium. The steak should feel slightly firm to the touch.

Can I make this without garlic?

Yes, but the garlic butter is a big part of the flavor. If I’m sensitive to garlic, I sometimes use shallots or skip it entirely and focus on the herbs and lemon.

What sides go well with this dish?

I usually serve it with mashed potatoes, roasted asparagus, or a fresh salad. Garlic bread also pairs really well with the butter sauce.

Can I make the garlic butter ahead?

Absolutely. I often mix softened butter with minced garlic and parsley ahead of time, then keep it in the fridge until I’m ready to cook.

Conclusion

Garlic Butter Ribeye Steak and Shrimp is my go-to recipe when I want to impress without spending hours in the kitchen. It’s rich, flavorful, and surprisingly simple to make. Whether I’m cooking for a special occasion or just treating myself, this dish always delivers a steakhouse-worthy experience right at home.