Steak Shrimp Recipe

Bring steak to room temperature

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

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

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add 1 tbs olive oil and swirl to coat.

Place the steak in the hot pan and 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 (adjust time ±1–2 minutes for desired doneness).

During the last 2 minutes of cooking, reduce heat to medium, add 1 tbs unsalted butter, 2 thyme sprigs, and 2 crushed garlic cloves to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (basting) for 1–2 minutes to build flavor.

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Reserve the pan and any browned bits for the shrimp step.

While the steak rests, pat the shrimp dry with paper towels. In a bowl toss shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp paprika, 1 tbs olive oil, and 1 tbs lemon juice so they are evenly coated.

Return the skillet used for the steak to medium heat. If there's not at least 1 teaspoon of fond/butter left, add 1 tbs butter and let melt until foamy.

Add the seasoned shrimp in a single layer to the hot pan. Cook without moving for 1 1/2 minutes, then flip and cook the other side 1–1 1/2 minutes until shrimp are opaque and just cooked through (total 3 minutes).

During the last 30 seconds, spoon pan juices over the shrimp and add 1 tbs chopped parsley. Remove from heat immediately to avoid overcooking.

If desired, slice the rested steak thinly against the grain into strips. Plate steak slices and top with the cooked shrimp, or plate whole steak with shrimp alongside.

Taste and adjust seasoning if needed. Squeeze lemon wedges over the shrimp and steak as desired and sprinkle extra chopped parsley for color.

Serve immediately while hot. Leftovers: cool, refrigerate in an airtight container up to 2 days; reheat gently to avoid toughening the steak and rubbery shrimp.