🔥 Surf & Turf Skillet Feast (Ribeye Steak & Garlic Butter Shrimp)

This restaurant-style surf and turf dish is made in one skillet and consists of juicy, buttery ribeye steaks paired with sizzling garlic shrimp and charred lemon.

🥩🍤 Full recipe: Surf & Turf Skillet Feast

Ingredients

For the ribeye chops:

2 bone-in ribeye chops

Salt and black pepper (to taste)

1 tablespoon olive oil

2 tbsp butter (plus extra for topping)

2 cloves of garlic, minced

1 tsp of chopped fresh thyme or rosemary

Fresh parsley for garnish

For the garlic butter shrimp:

1 lb (450 g) of large, peeled and deveined shrimp

1 tablespoon butter

1 tablespoon of olive oil

3 cloves of garlic, minced

1 tsp paprika

½ teaspoon chilli flakes (optional)

Salt and pepper to taste.

1 tablespoon of lemon juice

Chopped parsley for garnishing.

For serving:

1–2 lemon halves, charred in the skillet

🧑🍳 Instructions:

1. Prepare the ribeye chops.

Pat the steaks dry and season generously with salt and pepper on both sides.

Heat a large cast-iron skillet over a medium-high heat.

Add the olive oil, then place the ribeye chops in the skillet.

Sear for 4–5 minutes on each side until browned and marked with grill lines.

Add two tablespoons of butter, minced garlic and thyme or rosemary to the pan.

Tilt the skillet and baste the steaks with the melted herb butter for one minute.

Reduce the heat and cook to your desired level of doneness:

Medium-rare: 55°C / 130°F

Medium: 60°C / 140°F

Transfer the steaks to a plate and leave to rest for 5 minutes.

Add a small piece of butter on top of each steak to melt.

2. Make the garlic butter shrimp.

In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil.

Add the garlic and sauté for 20–30 seconds.

Add the shrimp, paprika, chilli flakes, salt and pepper.

Cook for 2–3 minutes, turning once, until the shrimp turn pink and golden.

Squeeze lemon juice over the shrimp and toss with parsley.

3. Char the lemons.

Add the lemon halves to the skillet, cut-side down, and cook for 1–2 minutes until golden.

Serve!

Arrange the ribeye chops on a plate with a generous pile of garlic butter shrimp. Garnish with fresh parsley and serve with the charred lemons.

ENJOY!