Garlic Butter Surf and Turf

👩‍🍳 Instructions

1. Prepare the steak:
   Bring the steaks to room temperature so they cook evenly and develop a strong sear. Pat them dry thoroughly so the surface browns instead of steaming. Season generously with salt and black pepper on both sides. Heat the olive oil in a skillet over high heat until shimmering. Add the steaks and sear for 3–4 minutes per side for medium-rare, resisting the urge to move them so a crust can form. During the final minute, add the butter, smashed garlic, and rosemary or thyme. Tilt the pan and baste the steaks repeatedly with the melted butter mixture to build deep flavour. Remove the steaks from the skillet and let them rest for 5 minutes, allowing the juices to redistribute.
2. Cook the shrimp:
   In the same pan, add 1 tablespoon of butter so it melts into the aromatic remnants from the steak. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp in a single layer, seasoning with paprika or Cajun seasoning, salt, and pepper. Cook for 1–2 minutes per side until the shrimp turn pink and slightly golden on the edges. Avoid overcooking, as shrimp can become firm quickly. Finish with a squeeze of lemon juice and toss gently to coat them evenly in the buttery juices.
3. Make the garlic butter sauce:
   Melt the butter in a small bowl and stir in the minced garlic, finely chopped parsley, lemon juice, and optional chili flakes. The mixture should be warm, aromatic, and fluid enough to drizzle generously over the steak and shrimp.
4. Serve it up:
   Slice the rested steak against the grain to keep it tender. Arrange the shrimp either on top of the sliced steak or alongside, letting their buttery juices mingle. Drizzle everything with the warm garlic butter sauce, allowing it to soak into the steak and coat the shrimp. Garnish with extra chopped parsley and add a lemon wedge for brightness.

🌟 Tips