Description
Juicy seared steak topped with tender shrimp in a rich garlic–Parmesan cream sauce. A 25-minute surf & turf that feels restaurant-worthy at home.
Ingredients
2 ribeye or filet mignon steaks (1-inch thick)
1 tbsp olive oil
Salt & black pepper, to taste
8 large shrimp, peeled & deveined
2 tbsp butter, divided
3 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan
1 tsp Dijon mustard
1 tsp fresh lemon juice
Fresh parsley, chopped (garnish)
Instructions
1. Pat steaks dry; season with salt and pepper. Heat skillet with olive oil over medium-high.
2. Sear steaks 2–3 min per side (130–135°F / 54–57°C for medium-rare). Rest 5 minutes.
3. Add 1 tbsp butter; sauté garlic 30 seconds until fragrant.
4. Add shrimp; cook 1–2 min per side until pink and opaque. Remove.
5. Add remaining butter, heavy cream, Parmesan, Dijon, lemon juice; simmer 2–3 min until slightly thickened.
6. Return shrimp and steaks; spoon sauce over; garnish with parsley and serve.
Notes
For lighter sauce, swap half the cream for milk. Do not boil after adding dairy to prevent splitting. Serve with roasted asparagus or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: ≈640
- Fat: ≈48 g
- Carbohydrates: ≈4 g
- Protein: ≈49 g