Steak Or Shrimp Recipe

Bring steak to room temperature

Remove steak from the refrigerator 30–45 minutes before cooking so it cooks evenly. Pat dry with paper towels—dry surface yields better sear.

Season

Season both sides of the steak evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Press seasonings gently so they adhere.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear steak

Place steak in the hot skillet and do not move for 3–4 minutes to develop a crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal 125–130°F / 52–54°C). Adjust time ±2 minutes per side for desired doneness.

Baste with butter and aromatics

During the last 1–2 minutes of cooking, add 1 tablespoon butter, smashed garlic cloves, and the herb sprig to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly for 30–60 seconds to build flavor.

Rest steak

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute. If desired, squeeze half a lemon over the steak before serving.

Slice and serve

Slice steak against the grain into 1/4-inch slices and plate with optional salad or sides. Spoon any resting juices over the slices.

Prep shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and minced garlic to coat.

Heat pan

Warm a skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter; heat until butter is melted and foaming but not burned.

Cook shrimp

Add shrimp in a single layer and cook without moving for 1.5–2 minutes until the underside turns pink and begins to char slightly. Flip and cook another 1–1.5 minutes until opaque and just cooked through (total 3–3.5 minutes).

Finish with lemon & parsley

Remove pan from heat, add 1 tablespoon lemon juice and 1 tablespoon chopped parsley, toss shrimp to coat, and transfer to a warm plate. Taste and adjust salt if needed.

Quick salad

Toss 3 cups mixed salad greens with 1 tablespoon olive oil, 1 teaspoon red wine vinegar (or lemon), and salt and pepper to taste. Serve alongside steak or shrimp.