Ingredients
2 (8-10 oz) filet mignon or ribeye steaks
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp garlic powder
1 tsp paprika (optional)
2 tbsp unsalted butter
2 sprigs of fresh thyme (optional)
For the Shrimp:
12 large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
Salt and pepper to taste
1 tbsp butter
1 tbsp fresh parsley, chopped
Juice of 1/2 lemon
Optional Garnish:
Additional parsley for garnish
Instructions
1. Prepare the Steak:
Pat steaks dry with paper towels and let them sit at room temperature for 30 minutes before cooking.
Rub both sides of the steaks with olive oil, then season generously with salt, pepper, garlic powder, and paprika.
2. Cook the Steak:
Heat a cast-iron skillet over medium-high heat until hot.
Add 1 tbsp of butter to the skillet, followed by the steaks. Sear for 3-4 minutes per side for medium-rare (or adjust time for desired doneness). Add the remaining butter and thyme during the last minute of cooking, basting the steaks with melted butter.
Remove steaks from the skillet, cover loosely with foil, and let rest for 5-7 minutes.
3. Prepare the Shrimp:
While the steak rests, toss shrimp in a bowl with olive oil, minced garlic, paprika, cayenne pepper, salt, and pepper.
Heat a separate skillet over medium heat. Add the butter and marinated shrimp.
Cook for 2-3 minutes per side until the shrimp are pink and slightly charred. Squeeze lemon juice over the shrimp and sprinkle with fresh parsley.
4. Assemble:
Plate the steak first, slicing it if desired.
Top with the cooked shrimp and drizzle any pan juices from the shrimp over the steak for extra flavor.
Tips:
Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
For extra flair, serve with a garlic butter sauce drizzled over both steak and shrimp.
Enjoy this Ina Garten Family 🥩🍤
