Prep Time: 25 minutes (plus 30 minutes marinating time)
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories per Serving: Approx. 720
Difficulty: Intermediate
Intensity: Medium-High (Requires multitasking at the grill/stovetop)
Ingredients
For the Steak & Marinade:
2 (8-10 oz / 225-280g) ribeye or New York strip steaks, about 1-inch thick
2 tablespoons olive oil
1 tablespoon soy sauce or Worcestershire sauce
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
½ teaspoon freshly cracked black pepper
Kosher salt, for seasoning
For the Garlic Butter Shrimp:
12-14 large raw shrimp (16/20 count), peeled and deveined, tails on or off
4 tablespoons (½ stick / 56g) unsalted butter, divided
4-5 large cloves garlic, minced
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons dry white wine (or chicken broth)
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste
For Serving (Optional):
Lemon wedges
Additional chopped parsley
Roasted potatoes, crusty bread, or a simple green salad
Equipment
Grill (charcoal, gas, or grill pan)
Tongs
Cast iron skillet or heavy sauté pan
Small bowl
Plate for resting steak
Instructions
Part 1: Marinate & Grill the Steak
1. Marinate the Steak:
In a small bowl, whisk together 2 tablespoons olive oil, soy sauce, Dijon mustard, minced garlic, rosemary, and black pepper. Place the steaks in a shallow dish or zip-top bag and pour the marinade over them, turning to coat evenly. Let marinate at room temperature for 30 minutes (or in the refrigerator for up to 4 hours). If refrigerated, let sit at room temperature for 20-30 minutes before grilling.
2. Prepare the Grill:
Preheat your grill to high heat (about 450-500°F / 230-260°C). For a two-zone fire if using charcoal, pile coals on one side. Clean and oil the grates thoroughly.
3. Grill the Steak:
Remove steaks from the marinade and pat very dry with paper towels—this is crucial for a good sear. Generously season both sides with kosher salt. Place steaks on the hottest part of the grill. Cook for 4-5 minutes per side for medium-rare (135°F / 57°C internal temperature), or until your desired doneness is reached, using the chart below. Use tongs to flip only once.
Steak Doneness Guide (for 1-inch thick steaks):
Rare: 4 minutes per side (125°F / 52°C)
Medium-Rare: 5 minutes per side (135°F / 57°C) Recommended
Medium: 6 minutes per side (145°F / 63°C)
Medium-Well: 7+ minutes per side (150°F+ / 66°C+)
4. Rest the Steak:
Transfer the grilled steaks to a clean plate, tent loosely with foil, and let them rest for at least 10 minutes. This allows the juices to redistribute, ensuring a juicy bite.
Part 2: Sauté the Garlic Butter Shrimp
5. Cook the Shrimp:
While the steak rests, prepare the shrimp. Pat them completely dry and season lightly with salt and pepper. In your cast iron skillet or sauté pan, melt 2 tablespoons of butter over medium-high heat. Once hot and foaming, add the shrimp in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcrowd. Remove shrimp to a plate and set aside.
6. Make the Garlic Butter Sauce:
Reduce heat to medium-low. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 60-90 seconds until fragrant but not browned. Carefully pour in the white wine (or broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes to reduce slightly.
7. Combine and Finish:
Return the cooked shrimp to the pan, tossing to coat in the glorious garlic butter sauce. Turn off the heat and stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
To Serve:
Place a rested steak on each plate. Spoon the garlic butter shrimp and sauce generously over the top of each steak. Garnish with extra parsley and a lemon wedge. Serve immediately with your chosen sides.
Chef’s Notes & Tips
Steak Selection: Ribeye offers fantastic marbling and flavor, while strip steak is leaner with a robust beefy taste. Bring your steak to room temperature before grilling for even cooking.
Don’t Skip the Rest: Resting the steak is non-negotiable for maximum juiciness.
Shrimp Size: Using large shrimp prevents them from overcooking while you build the sauce.
Butter Warning: Watch the garlic carefully during step 6. Burnt garlic turns bitter. Keeping the heat medium-low is key.
Make it a Compound Butter: For an even easier version, you can make a garlic-herb compound butter ahead of time. Simply mix softened butter with minced garlic, parsley, lemon zest, salt, and pepper. Roll into a log in parchment paper, chill, and slice a pat onto the hot steak and shrimp just before serving.
Nutrition Information (Per Serving)
Please note: Nutrition is an estimate based on the listed ingredients and excludes optional sides.
Calories: 720 kcal
Total Fat: 55g
Saturated Fat: 25g
Cholesterol: 325mg
Sodium: 850mg
Total Carbohydrates: 4g
Dietary Fiber: 0.5g
Sugars: 0.5g
Protein: 52g