Description
A luxurious meal featuring tender ribeye steak and succulent shrimp infused with the bold flavors of garlic butter.
Ingredients
- 1 beef ribeye steak
- 16 extra-large shrimp (deveined, tails on or off)
- 5 tbsp unsalted butter (softened and divided)
- 3 cloves garlic (finely chopped)
- 2 tbsp fresh parsley (chopped)
- 3 tbsp olive oil (divided)
- 12 spears asparagus (trimmed)
- Sea salt (to taste)
Instructions
- Start by thawing the shrimp at least 30 minutes before cooking.
- Make the garlic butter by combining 4 tbsp of softened butter, the chopped garlic, and parsley in a bowl. Mix well, cover, and refrigerate until ready.
- Heat a large grill or cast-iron pan over high heat. Add a drizzle of olive oil to coat the bottom.
- Pat the ribeye steak dry with a paper towel. Brush each side lightly with ½ tbsp of olive oil, then season generously with salt.
- Sear the steak for 3-5 minutes on each side until it’s browned and reaches your desired doneness. Remove and place it on a plate. Spread 1 tbsp of garlic butter over the steak, cover with foil, and let it rest for at least 5 minutes.
- While the steak rests, wipe the pan clean and lower the heat to medium. Melt 2 tbsp of butter with 1 tbsp of olive oil. Add the asparagus and 4 tbsp of water; cook for 5 minutes, rotating often until they are succulent and bright.
- Season the asparagus with salt and set it aside on a serving platter.
- Return to the pan, increase the heat to medium, and add the remaining butter and olive oil. Season the shrimp with salt and add to the pan. Cook for 2-3 minutes on each side until pink and opaque.
- Remove the shrimp from the heat and plate them along with the steak (cut into thin strips against the grain) and asparagus. Drizzle the dish with any leftover garlic butter and those delicious pan juices.
Notes
To enhance flavors, serve with creamy mashed potatoes or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American