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You won’t believe how easy this skillet garlic butter steak and shrimp is. It’s pan-seared to juicy perfection and smothered in rich, garlicky herb butter. One pan, loads of flavor, and done in under 30 minutes? Yes please!
A Reader’s Review
“HOLY. MOLY. This recipe is KILLER! Absolutely knocked it out of the park!”
Why You’ll Crave This Dinner Duo
- Weeknight Steakhouse Vibes: Big flavor, no reservations needed! This dish brings fancy-dinner energy with minimal effort.
- One Skillet Wonder: Steak and shrimp cooked together in one pan means less cleanup and more flavor.
- Garlic Butter Goals: That rich, herby garlic butter coats everything for a drool-worthy finish.
- Perfect Pairing: Savory steak + sweet shrimp = the ultimate surf-and-turf dream team.
Garlic Butter Steak and Shrimp Ingredients
- Garlic Cloves: No fresh garlic? You can use ½ tsp jarred minced garlic, ⅛ tsp garlic powder, or ½ tsp garlic salt—just reduce added salt if using garlic salt.
- Fresh Herbs: Using fresh thyme, rosemary, and oregano will yield the most delicious flavor!
- Shrimp Tails: Leave them on for a prettier presentation, or remove them for easier eating.
How to Make Garlic Butter Steak and Shrimp
Grab your skillet! It’s time to turn up the heat and cook something unforgettable! Pair it with some boursin mashed potatoes and a wedge salad and BAM, restaurant quality without the price!
- Prep the Steak and Make the Garlic Butter: Remove the steaks from the refrigerator. Pat the steaks dry and season both sides with salt and pepper. Let them sit at room temperature for 20–30 minutes. Meanwhile, mix the softened butter with garlic, herbs, salt, and pepper to make the compound butter, then set aside.
- Cook the Steaks: Heat a large, heavy-bottomed cast iron skillet over high heat. Add olive oil and butter, then add the steaks. Cook on each side for 3 minutes, or until the outside has formed a nice browned crust. Reduce heat to medium-high and cook the steaks to the desired doneness. Mine took about 8 minutes total. Remove the steaks to a plate to rest while you cook the shrimp.
- Cook the Shrimp: Reduce the heat to medium. Make sure your shrimp is defrosted and patted dry. Then add the shrimp and garlic to the same skillet and cook for about 2-3 minutes, just until the shrimp turns opaque. (It happens fast!)
- Finish and Serve: Turn off the heat, add the steaks back to the skillet, and then top the shrimp and steaks with the compound butter. Serve immediately.
Alyssa’s Pro Tip
Quick-Thaw Tip: Forgot to defrost? Place sealed frozen shrimp in a bowl under cold running water for about an hour!
Make Ahead and Storing Tips
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 20–30 second bursts or in a skillet over medium heat for 1–2 minutes.
Make the compound butter ahead of time—store it in the fridge for up to a week, or freeze it (wrapped well) for up to 3 months. I like to make a big batch so I always have some on hand. No need to thaw—just slice off what you need!
Cooking Temperatures for Steak
It’s important that you know how to cook a steak so that you get it cooked just how you and your guests like. Here is a temperature guide that you can follow.
- Rare: Temperature: 115°F; Remove when it reaches 110°F
- Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F
- Medium: Temperature: 135°F; Remove when it reaches 130°F
- Medium-Well: Temperature: 140°F; Remove when it reaches 135°F
- Well Done: Temperature: 150°F; Remove when it reaches 145°F
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Skillet Garlic Butter Steak and Shrimp
Equipment
- 1 14-inch heavy-bottomed skillet, preferably cast iron
Ingredients
- 2 lean New York Steak strip steaks or steak of choice
- salt to taste
- ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound large shrimp peeled and deveined
- 1 tablespoon minced garlic about 3 cloves
Garlic Compound Butter
- ¼ cup softened salted butter
- 1 tablespoon minced garlic about 3 cloves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
- salt to taste
- ground black pepper to taste
Instructions
- Remove 2 lean New York Steak strip steaks from the refrigerator and pat them very dry with paper towels. Season both sides liberally with salt and ground black pepper, then let them sit at room temperature for 20-30 minutes.
- Meanwhile, prepare the garlic compound butter by combining ¼ cup softened salted butter, 1 tablespoon minced garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh oregano, salt, and ground black pepper to taste. Set aside until needed.
- Heat a large, heavy-bottomed skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter, then add the steaks. Cook on each side for 3 minutes, or until the outside has formed a nice crust. browned. Reduce heat to medium-high and cook the steaks to the desired doneness. Mine took about 8 minutes total. Remove the steaks to a plate to rest while you cook the shrimp.
- Reduce the heat to medium. Add 1 pound large shrimp and 1 tablespoon minced garlicand cook for about 2-3 minutes, until the shrimp has turned opaque. Turn off the heat, add the steaks back to the skillet, then top the shrimp and steaks with the compound butter and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Steak Recipes to Try
There is a steak for every occasion! There are so many fantastic steak recipes on the site. Be sure to try my steak and potatoes, steak bites or this perfect flank steak! Here are a few more ideas!
10 for 10 a great meal with little prep time.
This was fantastic! My husband loved it.
I’m not sure if I missed something, or the seasoning just isn’t my preference, but I couldn’t even finish 2 bites of this recipe. I’m not writing this to critique the person who came up with this, just giving a warning that if you don’t like a strong herbal taste, I wouldn’t waste my time making this. However, again, I could’ve just missed something within this recipe.
Could this go over rice?? And for the butter sauce do the measurement double or triple if im making it like a gravy to go over the entire meal
Yes, that would be delicious!
I’m in awe on how good this turned out! If I could give this 10 stars I would. I did it a little different but sooo yummy
HOLY. MOLY. This recipe is KILLER! Absolutely knocked it out of the park!
GOOD RECIPES WEBSITE I LOVE IT WELL DONE.
I TRY LAST NIGHT MY KIDS SAY YUMMY.
Thank you so much!
I made this tonight, and it was amazing!!! My daughter, who is my toughest critic, ate every last piece of this meal. At the end of her eating, all I heard was “that was good”. I also made the side dish of Parmesan roasted potatoes, that was suggested as a side dish. This might be the best meal I’ve ever made!!! Thank you.
Hello!!
Thanks for the kind words. I love it when a meal is loved by all. Keep up the good work in cooking! Thanks for following along.
Question: How to make garlic butter compound?
This recipe looks awesome!!!
Garlic Butter Compound:
1/4 cup softened butter
3 garlic cloves, minced
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon oregano, chopped