Mouthwatering Garlic Butter Shrimp and Steak

I’ll never forget the first time I made this garlic butter shrimp and steak combo—the moment that thick ribeye hit the hot pan and those plump shrimp started sizzling in all that garlicky butter, I knew I’d stumbled onto something special. It’s one of those meals that looks fancy enough for date night but is honestly so easy to pull together on a weeknight. Trust me, once you taste how well juicy steak pairs with buttery, garlicky shrimp, this is going to become your new go-to dinner.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1350
• Protein: 90-110 g
• Fat: 80-100 g
• Carbohydrates: 10-14 g

Ingredients

For the steak:

• 1 ribeye (at least 1.5-inches thick)
• 1/2 tbsp olive oil
• 1.5 tbsp unsalted butter
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper

For the shrimp:

• 16 large shrimp (peeled and deveined, tails on)
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice

For the garlic butter:

• 4 tbsp butter
• 4 garlic cloves (freshly minced)
• 2.5 tbsp fresh parsley (finely chopped)
• 1/8 teaspoon red pepper flakes

For the asparagus:

• 12 to 15 asparagus spears (trimmed)
• 2 tbsp butter
• 1 tbsp extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 1: Prepare the Garlic Butter and Mise en Place

• 4 tbsp butter
• 4 garlic cloves
• 2.5 tbsp fresh parsley
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon lemon juice
• 1 ribeye
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper
• 16 large shrimp
• 1/2 teaspoon salt
• 12 to 15 asparagus spears

Combine 4 tablespoons butter, 4 minced garlic cloves, 2.5 tablespoons fresh parsley, 1/8 teaspoon red pepper flakes, and 1/2 teaspoon lemon juice in a small bowl, stirring until well mixed.

Set aside at room temperature.

Pat the ribeye completely dry with paper towels and season generously on both sides with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly cracked black pepper.

Peel and devein the 16 large shrimp if not already done, keeping tails on, then season lightly with 1/2 teaspoon salt.

Trim the asparagus spears.

Step 2: Sear the Ribeye and Begin Resting

• 1/2 tbsp olive oil
• 1 ribeye
• 1.5 tbsp unsalted butter

Heat 1/2 tablespoon olive oil in a large skillet over high heat until it just begins to smoke.

Place the seasoned ribeye in the pan and sear for 3-5 minutes on the first side without moving it—this creates a golden crust.

Flip and cook for 3-5 minutes on the second side until the internal temperature reaches medium-rare (about 130-135°F).

Transfer to a plate and top with 1.5 tablespoons unsalted butter, allowing it to melt over the steak as it rests for 5 minutes.

This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy.

Step 3: Cook the Asparagus

• 2 tbsp butter
• 1 tbsp extra virgin olive oil
• 12 to 15 asparagus spears
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

While the steak rests, melt 2 tablespoons butter with 1 tablespoon extra virgin olive oil in a separate large skillet over medium heat.

Add the trimmed asparagus spears, stirring to coat evenly.

Add 4 tablespoons water and 1/2 teaspoon salt, then cover and cook for about 5 minutes until the asparagus is tender-crisp and the water has mostly evaporated.

Season with 1/4 teaspoon black pepper and transfer to a serving plate.

Step 4: Cook the Shrimp in Garlic Butter

• 2 tbsp butter
• 1 tbsp olive oil
• 16 large shrimp

In another large skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat.

Once foaming, add the seasoned shrimp from Step 1 in a single layer and cook for 2-3 minutes until they turn pink and begin to curl.

Flip and cook the other side for another 2-3 minutes until cooked through.

I like to avoid overcrowding the pan here—if your skillet is small, cook the shrimp in two batches so they sear properly rather than steam.

Transfer the cooked shrimp to a clean plate.

Step 5: Plate and Finish with Garlic Butter

• 1 ribeye
• cooked shrimp from Step 4
• cooked asparagus from Step 3
• garlic butter mixture from Step 1

Slice the rested ribeye against the grain into your desired thickness.

Arrange the sliced steak, cooked shrimp from Step 4, and asparagus from Step 3 on serving plates.

Spoon or dollop the garlic butter mixture from Step 1 generously over the shrimp and steak, allowing it to melt slightly from the residual heat.

Serve immediately while everything is warm and the butter is still glossy.

Mouthwatering Garlic Butter Shrimp and Steak

Delicious Mouthwatering Garlic Butter Shrimp and Steak recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 2 servings

Calories: 1250

Ingredients Method

Ingredients

  

For the steak

• 1 ribeye (at least 1.5-inches thick)
• 1/2 tbsp olive oil
• 1.5 tbsp unsalted butter
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper

For the shrimp

• 16 large shrimp (peeled and deveined, tails on)
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice

For the garlic butter

• 4 tbsp butter
• 4 garlic cloves (freshly minced)
• 2.5 tbsp fresh parsley (finely chopped)
• 1/8 teaspoon red pepper flakes

For the asparagus

• 12 to 15 asparagus spears (trimmed)
• 2 tbsp butter
• 1 tbsp extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

1. Combine 4 tablespoons butter, 4 minced garlic cloves, 2.5 tablespoons fresh parsley, 1/8 teaspoon red pepper flakes, and 1/2 teaspoon lemon juice in a small bowl, stirring until well mixed. Set aside at room temperature. Pat the ribeye completely dry with paper towels and season generously on both sides with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly cracked black pepper. Peel and devein the 16 large shrimp if not already done, keeping tails on, then season lightly with 1/2 teaspoon salt. Trim the asparagus spears.
2. Heat 1/2 tablespoon olive oil in a large skillet over high heat until it just begins to smoke. Place the seasoned ribeye in the pan and sear for 3-5 minutes on the first side without moving it—this creates a golden crust. Flip and cook for 3-5 minutes on the second side until the internal temperature reaches medium-rare (about 130-135°F). Transfer to a plate and top with 1.5 tablespoons unsalted butter, allowing it to melt over the steak as it rests for 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy.
3. While the steak rests, melt 2 tablespoons butter with 1 tablespoon extra virgin olive oil in a separate large skillet over medium heat. Add the trimmed asparagus spears, stirring to coat evenly. Add 4 tablespoons water and 1/2 teaspoon salt, then cover and cook for about 5 minutes until the asparagus is tender-crisp and the water has mostly evaporated. Season with 1/4 teaspoon black pepper and transfer to a serving plate.
4. In another large skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Once foaming, add the seasoned shrimp from Step 1 in a single layer and cook for 2-3 minutes until they turn pink and begin to curl. Flip and cook the other side for another 2-3 minutes until cooked through. I like to avoid overcrowding the pan here—if your skillet is small, cook the shrimp in two batches so they sear properly rather than steam. Transfer the cooked shrimp to a clean plate.
5. Slice the rested ribeye against the grain into your desired thickness. Arrange the sliced steak, cooked shrimp from Step 4, and asparagus from Step 3 on serving plates. Spoon or dollop the garlic butter mixture from Step 1 generously over the shrimp and steak, allowing it to melt slightly from the residual heat. Serve immediately while everything is warm and the butter is still glossy.