Ingredients:
For the Ribeye Steak:
2 ribeye steaks (about 1 inch thick)
Salt and black pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons unsalted butter
Fresh rosemary or thyme sprigs (optional, for garnish)
For the Shrimp:
1 lb large shrimp, peeled and deveined
Salt and black pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
For the Ribeye Steak:
Preheat and Season:
Preheat your oven to 400°F (200°C).
Season the ribeye steaks with salt and black pepper on both sides.
Sear the Steaks:
In an oven-safe skillet, heat olive oil over high heat.
Sear the steaks for 2-3 minutes on each side until nicely browned.
Garlic Butter:
Add minced garlic and butter to the skillet.
Baste the steaks with the melted garlic butter for about 1-2 minutes.
Finish in the Oven:
Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare or longer according to your desired doneness.
Rest and Garnish:
Remove the steaks from the oven and let them rest for a few minutes.
Garnish with fresh rosemary or thyme sprigs if desired.
For the Shrimp:
Season the Shrimp:
Season the shrimp with salt and black pepper.
Sauté the Shrimp:
In a separate skillet, heat olive oil over medium-high heat.
Add minced garlic and sauté for about 30 seconds.
Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
Finish with Butter:
Add butter to the shrimp, allowing it to melt and coat the shrimp.
Garnish and Serve:
Garnish the shrimp with chopped fresh parsley.
Serve the Garlic Butter Ribeye Steak alongside the shrimp.
Squeeze lemon wedges over the steak and shrimp before serving.