Rib – Eye Steak & Shrimp Scampi Recipe

Bring steaks to temperature

Remove rib-eye steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides of each steak evenly with 1 tsp Kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Drizzle about 1 tablespoon olive oil over each steak and rub to coat.

Preheat a heavy skillet or cast-iron pan over high heat until smoking slightly (about 5 minutes). Add 1 tablespoon olive oil and swirl to coat.

Sear steaks: place steaks in hot pan and do not move for 3–4 minutes to form a crust. Flip and sear second side 3–4 minutes for medium-rare (internal temperature 125–130°F / 51–54°C). Adjust time ±2 minutes for desired doneness. Remove steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes.

While steaks rest, pat shrimp dry and toss with remaining 1 tablespoon olive oil and a pinch of salt and pepper.

In the same skillet used for steak over medium-high heat, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque. Transfer shrimp to a plate and reserve pan juices for the scampi sauce.

Lower heat to medium. In the steak pan with any browned fond and about 1 tablespoon of fat remaining, add 2 tablespoons olive oil and 6 tablespoons butter. Once butter melts and begins to foam, add sliced garlic and minced shallot.

Sauté garlic and shallot gently 1–2 minutes until fragrant and the garlic is golden (do not burn).

Add 1 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by about half, 3–4 minutes.

Stir in 3 tablespoons fresh lemon juice and 1 teaspoon red pepper flakes. Reduce heat to low and whisk in remaining butter pieces a few tablespoons at a time to create a glossy sauce.

Return cooked shrimp to the pan and warm through for 1 minute, coating them in the sauce. Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper as needed.

Stir in 1/2 cup of the chopped parsley and 4 tablespoons grated Parmesan, if using. Keep sauce warm but do not boil once butter is emulsified.

Slice rested rib-eye steaks against the grain into 1/4–1/2 inch slices. Fan slices on warmed plates.

Spoon shrimp scampi and plenty of sauce over and around the steak slices so each portion gets shrimp and sauce.

Garnish with remaining chopped parsley (about 1/2 cup), chopped chives or extra parsley (2 tablespoons), and lemon wedges. Serve immediately.