Surf-and-Turf Ribeye with Spicy Butter Shrimp

Instructions

Prepare the Steak:

1. Remove the steak from the refrigerator at least 20 minutes before cooking to allow it to come to room temperature. This ensures even cooking from edge to center.
2. Pat the steak thoroughly dry with paper towels—this step helps the steak sear instead of steam. Season both sides generously with salt and freshly ground black pepper.
3. Heat a heavy skillet (cast iron is ideal) over medium-high heat. Once the pan is hot, add olive oil and swirl to coat the surface.
4. Place the steak in the pan and sear without moving for 4–5 minutes until a deep brown crust forms. Flip and cook for another 4–5 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for your desired doneness.
5. During the final minute of cooking, add 1 tablespoon of butter and baste the steak by spooning the melted butter over it repeatedly. This enhances flavour and juiciness.
6. Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and let rest for 5–7 minutes so the juices redistribute.

Make the Spicy Butter Shrimp:

7. In the same pan used for the steak, lower the heat to medium and add the 3 tablespoons of butter. Let it melt fully, scraping up any browned bits left from the steak to enhance the sauce.
8. Add minced garlic and sauté for about 30 seconds until fragrant but not browned—this forms the aromatic base of your sauce.
9. Stir in smoked paprika, cayenne pepper, black pepper, and a pinch of salt. Mix well so the spices bloom in the hot butter, infusing it with heat and smokiness.
10. Add the shrimp in a single layer. Cook for about 2 minutes on each side until the shrimp turn pink, opaque, and slightly curled. Spoon the butter sauce over them as they cook for even coverage.
11. Once cooked through, stir in fresh lemon juice and chopped parsley. Remove from heat to avoid overcooking.

To Serve: