Surf and Turf with Creamy Garlic Sauce
This surf and turf dinner pairs perfectly seared steak with tender shrimp, all finished with a rich and velvety creamy garlic sauce. It’s a restaurant-style meal that’s elegant, comforting, and easy enough to make at home.
Equipment
- heavy skillet or cast iron pan
- saucepan
- tongs
- meat thermometer (optional)
- cutting board and knife
Ingredients
- 2 ribeye or strip steaks (about 1-inch thick)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp butter (for basting)
- 1/2 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 lemon, juiced
- 1 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/2 tsp Italian seasoning
- salt and black pepper, to taste
Instructions
- Pat the steaks dry and season both sides with salt, black pepper, and smoked paprika. Let rest at room temperature for about 15 minutes.
- Heat olive oil in a heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare. Add butter during the last minute and baste. Remove and rest under foil.
- Lower heat to medium and add more olive oil if needed. Cook shrimp in a single layer, seasoning with salt, garlic powder, and pepper. Cook 1–2 minutes per side until opaque. Finish with lemon juice.
- In a saucepan, melt butter over medium heat. Add garlic and sauté briefly. Stir in heavy cream, Parmesan, and Italian seasoning. Simmer 3–5 minutes until thickened. Season to taste.
- Slice steak if desired and plate with shrimp. Spoon creamy garlic sauce over the top and garnish as desired before serving.
Notes
Let steaks rest before slicing to retain juices. Use freshly grated Parmesan for the smoothest sauce, and avoid overcooking shrimp as they become rubbery quickly.