Garlic Butter Steak and Shrimp
This skillet steak and shrimp dinner brings surf-and-turf flavor to the table without a restaurant reservation. A quick garlic butter pan sauce ties the juicy steak and tender shrimp together.
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 15mCook 20mAmericanMain Course
Steak and shrimp feels special, but it does not need to be fussy. This version cooks in one large skillet, with a simple garlic butter sauce that coats both the beef and the seafood.
The key is timing. Steak needs a good sear and a short rest, while shrimp cooks fast and can turn rubbery if left in the pan too long.
Serve it with mashed potatoes, rice, roasted vegetables, or a crisp salad. It also makes a good date-night dinner at home or a small celebratory meal.
01What you'll need
Ingredients
11 items · 4 servings
- 1 pound sirloin steak, about 1 inch thick, patted dry
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon chopped fresh parsley
02How to make it
Step-by-step
1. Season the steak
Pat the steak very dry with paper towels. Sprinkle it all over with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let it sit at room temperature while you season the shrimp, about 10 minutes. This helps the steak sear instead of steam.
2. Season the shrimp
Place the shrimp in a bowl. Add the smoked paprika, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper flakes if using. Toss gently until the shrimp are evenly coated.
3. Sear the steak
Heat a large heavy skillet, such as cast iron or stainless steel, over medium-high heat. Add the olive oil. When it shimmers, add the steak. Cook for 4 to 5 minutes on the first side without moving it, then flip and cook 3 to 5 minutes more, depending on thickness and doneness.
4. Rest the steak
Transfer the steak to a cutting board and add 1 tablespoon butter on top. Let it rest for at least 5 minutes. Resting means leaving the meat alone after cooking so the juices settle back into the steak.
5. Start the garlic butter
Lower the heat to medium. Add 2 tablespoons butter to the same skillet. Add the minced garlic and cook for 30 to 60 seconds, stirring often, until fragrant. Do not let the garlic brown too much, or it can taste bitter.
6. Cook the shrimp
Add the seasoned shrimp in a single layer. Cook for 1 to 2 minutes per side, until the shrimp turn pink and opaque. Opaque means you can no longer see through the shrimp. Remove the pan from the heat as soon as they are cooked.
7. Finish and serve
Stir in the lemon juice and parsley. Slice the steak across the grain, which means cutting across the visible muscle lines for a more tender bite. Serve the steak with the shrimp and spoon the garlic butter from the pan over the top.
03From our kitchen
Cook's tips
- Make-ahead: You can peel and devein the shrimp up to 1 day ahead. Keep it covered in the refrigerator. You can also mince the garlic and chop the parsley a few hours ahead.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. For best texture, store steak and shrimp with any pan sauce so they do not dry out.
- Reheating: Warm leftovers gently in a covered skillet over low heat. Add a splash of water or broth if the pan looks dry. Avoid high heat, which can overcook the shrimp.
- Steak swaps: Sirloin is lean and affordable, but ribeye, strip steak, or filet mignon also work. Thicker steaks may need more time or a quick finish in a 400°F oven.
- Shrimp swaps: Large shrimp are easiest to cook evenly. If using smaller shrimp, reduce the cooking time. If using frozen shrimp, thaw fully and pat dry before seasoning.
- Doneness note: The USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest. Use an instant-read thermometer if you want the most reliable result.
Cook's note
A heavy skillet gives the steak a better crust because it holds heat well. If your pan is small, cook the shrimp in two batches so they sear lightly instead of steaming.
04Frequently asked
Questions & answers
What cut of steak works best for steak and shrimp?
Sirloin is a good everyday choice because it cooks quickly and has strong beef flavor. Ribeye is richer, strip steak is tender, and filet mignon is very soft but more expensive.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp overnight in the refrigerator, or place the sealed bag in a bowl of cold water until thawed. Pat the shrimp dry before seasoning so they cook well in the skillet.
How do I know when the shrimp are done?
Shrimp are done when they turn pink, curl into a loose C shape, and look opaque in the center. If they curl tightly into an O shape, they may be overcooked.
Can I grill this recipe instead of using a skillet?
Yes. Grill the steak over medium-high heat, then cook the shrimp in a grill basket or on skewers. Melt the butter with garlic separately and spoon it over everything before serving.
What should I serve with steak and shrimp?
Mashed potatoes, rice, buttered noodles, roasted asparagus, green beans, or a simple salad all work well. Choose one starch and one vegetable for a balanced plate.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat19 g
- 24%
- Saturated Fat9 g
- 45%
- Cholesterol275 mg
- 92%
- Sodium780 mg
- 34%
- Total Carbohydrate2 g
- 1%
- Dietary Fiber0 g
- 0%
- Total Sugars0 g
- Protein47 g
- 94%
- Vitamin D0.2 mcg
- 1%
- Calcium105 mg
- 8%
- Iron2.6 mg
- 14%
- Potassium743 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Main CourseSteak Pizza with Mozzarella, Peppers, and Onions
This hearty steak pizza gives you the flavor of a steakhouse pie without a long ingredient list. Cook the steak first, add it near the end, and you get tender slices instead of dry, chewy pieces.
Main CourseBraised Chicken with Carrots, Onion, and Thyme
This cozy braised chicken cooks low and slow in a savory pan sauce until the meat is tender and the vegetables are sweet. It is simple enough for a weeknight, but feels special enough for Sunday dinner.
Main CourseOven-Braised Beef Brisket
This tender beef brisket cooks low and slow in the oven with onions, carrots, red wine, and broth. It is a comforting main course for holidays, Sunday dinner, or any day when you want the oven to do most of the work.
Main CourseSimple Baked Cod with Lemon and Garlic
This easy baked cod is tender, flaky, and bright with lemon, garlic, and a little butter. It is a quick weeknight dinner that feels fresh without asking much of the cook.