Ingredients
Scale
- 2 (8-ounce) ribeye steaks
- 1 pound large shrimp, peeled and deveined
- 1 1/2 pounds baby potatoes, halved
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Place the halved potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and rosemary. Toss to coat and roast for 25-30 minutes until golden and tender.
- While the potatoes cook, heat a large skillet over medium-high heat. Season the steaks with salt and pepper. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet.
- Once the butter is melted and the pan is hot, add the steaks. Sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest on a plate.
- In the same skillet, melt another tablespoon of butter. Add the shrimp and minced garlic, cooking for about 3-4 minutes until the shrimp are pink and opaque.
- Return the steaks to the skillet briefly, just to warm through, and add the remaining butter, allowing it to melt and coat the shrimp and steaks.
- Serve the steaks and shrimp alongside the roasted garlic butter potatoes. Garnish with fresh parsley and a squeeze of lemon juice for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International