Ingredients:
- 2 boneless ribeye steaks
- 1 pound large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Directions:
- Preheat your grill or grill pan over medium-high heat.
- Season the steaks generously with salt and pepper on both sides.
- Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
- While the steaks are cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes.
- In the meantime, add the butter to the skillet with the shrimp and stir until melted and well combined.
- Slice the steaks against the grain and arrange them on a serving platter.
- Top the steaks with the garlic butter shrimp and sprinkle with chopped parsley.
- Serve immediately with lemon wedges on the side.
Kitchen Equipment Needed
- Grill or grill pan
- Large skillet
- Tongs
- Chef’s knife
- Cutting board
- Serving platter
How to Store Leftovers
If you have any leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop until heated through.
Food and Drink Pairings
For a truly decadent meal, pair your Steak and Shrimp with a rich, full-bodied red wine such as Cabernet Sauvignon or Merlot. If you prefer something lighter, a crisp Chardonnay or Sauvignon Blanc will also complement the flavors beautifully. As for sides, consider serving with roasted vegetables, mashed potatoes, or a fresh garden salad.