Description
A perfectly seared ribeye steak paired with succulent shrimp and elevated by a luscious garlic butter sauce.
Ingredients
Scale
- 1 beef ribeye steak
- 16 extra-large shrimp (deveined, tails on or off)
- 5 tablespoons unsalted butter (softened and divided)
- 3 cloves garlic (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons olive oil (divided)
- 12 spears asparagus (trimmed)
- Sea salt (to taste)
Instructions
- Prepare the shrimp: Ensure they are thawed at least 30 minutes prior to cooking.
- Make garlic butter: Combine 4 tablespoons of butter with garlic and parsley, mix well, cover, and refrigerate.
- Sear the steak: Heat a grill or cast-iron pan over high heat, grease lightly with oil, pat the steak dry, brush with oil, season with salt, and sear for 3-5 minutes on each side.
- Rest the steak: Transfer to a warm plate, spread with 1 tablespoon of garlic butter, cover, and let it rest for at least 5 minutes.
- Cook the asparagus: Melt 2 tablespoons of butter and 1 tablespoon of olive oil in the pan, add asparagus and water, cook for 5 minutes, then season with salt.
- Cook the shrimp: Increase heat to medium, melt remaining butter and oil, season shrimp, and cook for 2-3 minutes per side until pink and opaque.
- Serve: Slice steak against the grain, arrange with shrimp and asparagus on a platter, drizzle with pan juices and remaining garlic butter. Enjoy!
Notes
For a stunning presentation, arrange steak strips in a fan shape alongside the asparagus and shrimp. Pair with a salad or roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg