Ingredients:

  • 2 (8-10 oz) Ribeye Steaks, about 1.5 inches thick (225-285g)
  • 2 tablespoons Olive Oil (30ml)
  • 1 tablespoon Butter, unsalted (15g)
  • 1 sprig Fresh Rosemary
  • 2 cloves Garlic, crushed
  • Salt and freshly ground Black Pepper, to taste
  • 1 pound Large Shrimp, peeled and deveined (450g)
  • 2 tablespoons Butter, unsalted (30g)
  • 4 cloves Garlic, minced
  • 1/4 cup Dry White Wine (60ml)
  • 2 tablespoons Fresh Parsley, chopped
  • 1/4 teaspoon Red Pepper Flakes
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Pat steaks dry with paper towels and season generously with salt and pepper. Let steaks rest at room temperature for at least 30 minutes.
  2. Pat shrimp dry with paper towels. Season lightly with salt and pepper. Prepare the garlic butter sauce ingredients.
  3. Heat oil in a cast-iron skillet over high heat until smoking hot. Sear steaks for 2-3 minutes per side, creating a nice crust.
  4. Reduce heat to medium. Add butter, rosemary, and crushed garlic to the skillet. Tilt the pan and continuously baste the steaks with the melted butter mixture for another 2-4 minutes, depending on desired doneness.
  5. Remove steaks from the skillet and let rest for at least 10 minutes before slicing.
  6. In the same skillet (wipe it out first!), melt butter over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant (about 30 seconds). Add white wine (or chicken broth) and simmer for 1 minute. Add shrimp and cook for 2-3 minutes per side, until pink and opaque.
  7. Slice the steaks against the grain. Arrange sliced steak and garlic butter shrimp on plates. Garnish with fresh parsley (optional). Serve immediately.