Quick Steak Shrimp Skillet
This recipe is a perfect weeknight meal that’s ready in under 30 minutes!
Ingredients:
- 2 ribeye steaks (or your preferred cut), about 1 inch thick
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup chopped fresh parsley, for garnish
Cooking Guide:
- Prep the Steak: Take the steaks out of the refrigerator 20 minutes before cooking to bring them to room temperature. Pat them dry with paper towels. Season generously with salt and pepper.
- Cook the Steak: Heat a large cast-iron skillet over medium-high heat. Add the olive oil and let it shimmer. Carefully place the steaks in the pan and cook for 3-4 minutes per side for medium-rare, or desired doneness. Transfer the steaks to a plate and tent with foil to keep warm.
- Cook the Shrimp: Reduce the heat to medium. Add the butter to the pan and let it melt. Add the garlic and thyme and cook for 30 seconds, stirring constantly, until fragrant. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, as they will become tough.
- Assemble and Serve: Plate the steaks and spoon the shrimp and pan drippings over the top. Garnish with fresh parsley, if desired.
Tips:
- For thicker steaks: Increase the cooking time by 1-2 minutes per side for desired doneness.
- Don’t overcrowd the pan: Cook the shrimp in batches if necessary to avoid overcrowding the pan, which can lead to them steaming instead of searing.
- Spice it up! Add a pinch of red pepper flakes to the garlic and thyme for a bit of heat.
- Sides: This dish pairs well with mashed potatoes, roasted vegetables, or rice.
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