There is something inherently celebratory about a Surf & Turf feast. It is the undisputed heavyweight champion of the dinner table, combining the rugged, savory depth of a perfectly seared steak with the delicate, buttery sweetness of fresh shrimp. Whether you are celebrating an anniversary, a promotion, or just the fact that it’s Friday night, this recipe is designed to bring that high-end steakhouse experience right into your own kitchen.

Many home cooks feel intimidated by the idea of timing two different proteins at once, but I’m here to tell you that with a little preparation and the right technique, you can achieve a “chef-kiss” result every single time. We aren’t just cooking food here; we are mastering the art of the Maillard reaction and the delicate balance of garlic-infused fats.

Why I Love This Recipe

What makes this specific Surf & Turf stand out is the butter-basting technique. By bathing the ribeye in a pool of foaming butter, smashed garlic, and fresh thyme, we create a crust that is second to none. Then, we use that same flavor profile to quickly sauté large, succulent shrimp.

It’s efficient, it’s decadent, and it uses a single heavy skillet to get the job done. Plus, it’s a versatile meal. While this is a protein-heavy powerhouse, you can easily start the evening with a baked brie appetizer to set a sophisticated tone for the night.

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Ingredients (Serves 2)

For the Steak

• 2 Ribeye or Strip Steaks: (250–300 g / 9–10 oz each, approx. 1–1.5 inches thick)
• Salt and Freshly Ground Black Pepper: Don’t be shy with the seasoning!
• 1 tbsp Neutral Oil: Canola or avocado oil works best for high-heat searing.
• 2 tbsp Unsalted Butter: For that iconic baste.
• 2 Garlic Cloves: Smashed but left whole.
• 2 Sprigs Fresh Thyme or Rosemary: To infuse the butter.

For the Shrimp

• 225 g (8 oz) Large Shrimp: Peeled and deveined (tail-on looks best for presentation).
• 1 tbsp Butter
• 1 tbsp Olive Oil
• 2 Garlic Cloves: Minced finely.
• 1 tbsp Fresh Lemon Juice: To cut through the richness.
• 1 tbsp Chopped Parsley: For a pop of color and freshness.
• Salt & Pepper: To taste.

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Swaps and Notes

• The Steak: Ribeye is my go-to for its marbling and flavor, but a Filet Mignon works beautifully if you prefer a leaner, more tender cut.
• The Shrimp: If you can find jumbo prawns, use them! Just adjust the cook time by an extra minute.
• Dairy-Free: You can swap the butter for a high-quality vegan butter substitute or simply use more olive oil and a touch of smoked paprika for depth.
• Herb Variations: If you don’t have fresh thyme, a pinch of dried oregano in the shrimp butter can provide a nice Mediterranean flair.

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Step-by-Step Instructions

1. Temper and Season

The biggest mistake people make is taking a steak straight from the fridge to the pan. Pat your steaks completely dry with paper towels. This is crucial for a good sear. Season generously with kosher salt and pepper, then let them sit at room temperature for 30–40 minutes. This ensures the center isn’t cold when the outside is done.

2. The High-Heat Sear

Place a heavy cast-iron skillet over high heat. You want to see the oil shimmering and just starting to smoke. Place the steaks in the pan (lay them away from you to avoid oil splatters). Sear for 2–3 minutes per side without moving them. You are looking for a deep, mahogany-colored crust.

3. The Butter Baste

Lower the heat to medium. Toss in the 2 tablespoons of butter, smashed garlic, and herbs. As the butter foams, tilt the pan so the fat pools at the bottom. Use a large spoon to continuously pour that hot, flavored butter over the steaks for another 1–2 minutes.

Pro Tip: Use a meat thermometer!

• Rare: 120–125°F (49–52°C)
• Medium-Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

4. The Rest

Remove the steaks and place them on a warm plate. Tent loosely with foil. Resting for 5–10 minutes allows the juices to redistribute. If you cut it too soon, all that flavor runs out onto the cutting board.

5. Sauté the Shrimp

Wipe the excess steak fat from the pan if it looks too dark, but keep the brown bits! Add olive oil and butter over medium heat. Add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Add the minced garlic in the last 30 seconds so it doesn’t burn. Finish with lemon juice and parsley.

6. Assembly

Slice the steak against the grain. Arrange the shrimp over or alongside the steak and pour that glorious lemon-garlic butter from the pan over everything.

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Tips for Success

• Surface Moisture: If the steak is wet, it will steam instead of sear. Dry it like your dinner depends on it.
• Don’t Overcrowd: If your pan isn’t big enough for two steaks, cook them one at a time. Overcrowding drops the pan temperature and ruins the crust.
• Shrimp Timing: Shrimp cook incredibly fast. As soon as they form a “C” shape and lose their translucency, pull them off the heat. An “O” shape means they are overcooked and rubbery.

Serving Suggestions and Pairings

To round out this decadent meal, I recommend serving with:

• Garlic Mashed Potatoes or a crispy roasted potato.
• Sautéed Asparagus or Broccolini with a squeeze of lemon.
• Drinks: A classic margarita provides a sharp, citrusy contrast to the rich ribeye. If you prefer beer, a hearty appetizer like beer cheese dip with pretzels is a great way to kick off the meal.

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Nutritional Information (Per Serving)

• Calories: 740 kcal
• Protein: 58g
• Fat: 52g
• Carbohydrates: 4g
• Fiber: 1g

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Storage and Leftover Tips

If you happen to have leftovers (a rare occurrence!), store the steak and shrimp in an airtight container for up to 2 days.

• To Reheat: I recommend slicing the steak thinly and searing it very briefly in a hot pan or using it cold in a steak salad.
• For Breakfast: Chop up the leftovers and fold them into a 3-ingredient egg wrap for the ultimate luxury breakfast.

More Recipes You Will Love

If you enjoyed this decadent dinner, you might also like these favorites from the ChefManiac kitchen:

• For dessert, try these pecan pie bars.
• Looking for more appetizers? This baked brie is a total crowd-pleaser.

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Final Thoughts

Surf & Turf doesn’t have to be a “special occasion only” meal. With these technical tips, you can bring a bit of luxury to your own kitchen any night of the week. Cooking is about confidence, so get that pan hot and don’t be afraid of the sizzle!

Did you try this recipe? I’d love to hear how your steak turned out! Leave a comment below, follow us on social media for more kitchen tips, and tag us in your photos. Happy cooking!