Sirloin Steak & Shrimp Recipe

Bring to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder; press the seasonings into the meat.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking (about 2 minutes).

Sear steaks

When the pan is very hot, add the steaks. Sear undisturbed for 3–4 minutes to develop a deep brown crust. Flip and add 2 tablespoons butter, the crushed garlic cloves, and the thyme or rosemary sprigs to the pan.

Baste & finish

Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics for 2–4 minutes while the second side cooks. Cook to desired doneness (internal temps: 125°F rare, 135°F medium-rare, 145°F medium). For 1" thick sirloin, plan on about 3–5 minutes per side for medium-rare depending on pan heat.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes so juices redistribute. While resting, finish the shrimp and garlic butter sauce.

Season shrimp

Pat shrimp dry. Toss with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1 tablespoon lemon juice, and 1 tablespoon olive oil to coat evenly.

Cook shrimp

After removing the steaks from the pan (there will be fond and seasoned butter/aromatics), increase heat to medium-high. Add the seasoned shrimp in a single layer (do not overcrowd). Sear 1.5–2 minutes per side until opaque and just cooked through. Shrimp cooking time is quick—watch for pink color and firm curl.

Keep warm

Remove shrimp to a warm plate. If necessary, wipe the pan and deglaze in the next step for the garlic butter sauce.

Make sauce

In the same skillet over medium heat, add 3 tablespoons butter. When butter melts, add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Add 1 tablespoon lemon juice, 2 tablespoons finely chopped parsley, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine and warm through.

Combine shrimp & sauce

Return the cooked shrimp to the skillet and toss briefly (30 seconds) to coat in the garlic butter. Spoon sauce over the rested steaks or arrange shrimp atop steaks as desired.

Serve

Slice steaks against the grain if serving sliced. Spoon any remaining pan sauce over steak and shrimp. Garnish with lemon wedges and chopped chives or parsley. Serve immediately.

Timing: Start steaks first so they can rest while you finish shrimp and sauce. Ensure the pan is hot for a good sear. Adjust salt to taste. All ingredients listed in the ingredients sections are used in these steps.