Steak & Shrimp Recipe

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels.

Season steak

Rub both sides of the steak with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Drizzle 1 tablespoon olive oil and rub to coat evenly.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. The pan should be smoking slightly when ready.

Sear steak

Add the steak to the dry hot pan (a little oil on the steak prevents sticking). Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time ±2 minutes for desired doneness.

Baste and finish

During the last 1–2 minutes of cooking, reduce heat to medium-low, add 1 tbsp butter, the crushed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly to baste and build flavor.

Rest steak

Transfer steak to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute before slicing.

Season shrimp

In a bowl, toss 12 shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp paprika, 1 tbsp lemon juice, 1 tbsp olive oil, and 1 tsp minced garlic. Let sit 5–10 minutes while steak rests or pan heats.

Cook shrimp

Wipe the skillet lightly if there are burnt bits from the steak, then heat over medium-high with a drizzle of oil if needed. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink, opaque, and curled. Avoid overcooking to keep shrimp tender.

Finish and garnish

Squeeze a little extra lemon if desired and sprinkle 1 tsp chopped parsley over the cooked shrimp. Remove from pan and keep warm alongside the rested steak.

Deglaze pan

After removing shrimp, keep skillet over medium heat. Add 2 tbsp white wine (or 2 tbsp stock) and scrape up browned bits from the bottom with a wooden spoon. Let the liquid reduce by half, about 1–2 minutes.

Add stock and finish

Add 1/4 cup beef or chicken stock and simmer 1–2 minutes until slightly reduced. Whisk in 1 tbsp cold cubed butter a little at a time to emulsify the sauce. Stir in 1 tsp lemon juice and season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Serve sauce

Spoon the warm pan sauce over sliced steak and alongside shrimp, or serve on the side.