Garlic butter Ribeye steak & shrimp
PREPARATION TIME :
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Servings: 2 servings
1 beef entrecote
16 extra large deveined shrimp with or without tails
5 tablespoons unsalted butter softened and divided
3 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
3 tablespoons olive oil divided
12 asparagus tips, trimmed
sea salt to taste
At least 30 minutes before cooking, make sure the shrimp are thawed. before cooking
Prepare the garlic butter by mixing 4 tablespoons of the butter, garlic, and chopped parsley in a bowl. Cover and refrigerate until ready to serve.
Heat a large griddle or cast iron skillet over high heat. Lightly grease the pan with oil. Pat the steaks dry with a paper towel. Lightly brush each side with ½ tablespoon of oil and season generously with salt.
Sear steak for 3 to 5 minutes on each side, until browned and cooked to desired doneness, as measured with an instant-read or ovenproof thermometer. Transfer steak to a hot plate. Spread 1 tablespoon of butter over the steak. Cover with foil and let rest for at least 5 minutes while you prepare the rest.
While the steaks are resting, clean out the skillet and melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-low heat. Add the asparagus and 4 tablespoons of water. Fry the cut asparagus for 5 minutes, turning every minute. (Be careful not to burn the garlic, if the heat is too high turn it down to low.) With salt. Place on a serving platter.
Season shrimp with salt on both sides. Wipe out the same skillet, bring the skillet to medium-high heat, melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add shrimp and cook for 2-3 minutes, flip and cook for another 2-3 minutes. (Depending on the size and thickness of your shrimp).
Note: They should be pink in color while they should be white and opaque on the inside.
Place the shrimp on a serving plate. Cut the steak into thin strips against the grain, arrange on plates with the prawns and asparagus. Drizzle with remaining pan juices and melted garlic herb butter.
Before cooking. At least 30 minutes before cooking, make sure the shrimp are thawed. before cooking
If rib eye steak isn’t for you, you can also substitute another cut, strip, sirloin, T-bone, eye steak, scotch steak, or porterhouse steak.
Cooking the shrimp with or without the tail is fine. If using frozen shrimp, make sure they are completely thawed first, then pat dry with a paper towel before cooking.
Calories: 729 kcal | Carbohydrates: 2g | Protein: 33g | Fat: 66g | Saturated Fat: 28g | Trans fat: 1g | Cholesterol: 265mg | Sodium: 439mg | Potassium: 402mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1274 IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 4mg