Ingredients:
For the Steak:
2 ribeye or filet mignon steaks
Salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme or rosemary
For the Seafood:
8 large shrimp or 2 lobster tails
2 tbsp unsalted butter
2 cloves garlic, minced
1/2 tsp paprika
Juice of 1/2 lemon
Salt and pepper to taste
Optional Sides:
Mashed potatoes, roasted vegetables, or a green salad
Instructions:
Prepare the Steak:
Season steaks generously with salt and pepper on both sides.
Heat olive oil in a skillet over high heat. Sear steaks for 2-3 minutes per side for a medium-rare finish, adjusting time for desired doneness.
Reduce heat to medium-low, add butter, garlic, and thyme/rosemary. Spoon the melted butter over the steaks as they cook for another 1-2 minutes.
Remove steaks from skillet and rest for 5 minutes.
Cook the Seafood:
If using shrimp: Clean, devein, and season with salt, pepper, and paprika.
If using lobster tails: Cut tails lengthwise to expose the meat, season lightly with salt and paprika.
In a separate skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
Cook shrimp for 2-3 minutes per side or lobster tails for 4-5 minutes, basting with the garlic butter until fully cooked. Squeeze lemon juice over the seafood.
Assemble and Serve:
Plate the steak and seafood together. Garnish with fresh herbs and lemon wedges if desired.
Serve with your choice of sides and enjoy!
