Steak & Shrimp with Cowboy Butter

 

 

 

 

 

 

 

 

Ingredients

2 ribeye steaks (or your preferred cut)

8 large shrimp, peeled and deveined

2 tbsp olive oil

Salt and pepper, to taste

1 tbsp butter, for cooking the shrimp

For the Cowboy Butter:

1/2 cup unsalted butter, softened

2 cloves garlic, minced

1 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional for extra heat)

1 tbsp lemon juice

Salt and pepper, to taste

 

Directions

1. Prepare the Cowboy Butter:

In a small bowl, mix the softened butter with garlic, parsley, chives, smoked paprika, cayenne pepper (optional), lemon juice, salt, and pepper.

Stir until well combined, and set aside to allow the flavors to meld.

2. Cook the Steak:

Heat olive oil in a large skillet over medium-high heat.

Season the steaks generously with salt and pepper.

Cook the steaks for about 4-5 minutes per side (for medium-rare, adjust based on your desired doneness). Once done, let the steaks rest for 5 minutes.

3. Cook the Shrimp:

In the same skillet, add 1 tbsp butter.

Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until they turn pink and are opaque.

4. Serve:

Plate the steaks and top each with a generous dollop of the cowboy butter.

Serve the shrimp alongside the steak, and drizzle any remaining cowboy butter over them.

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Storage Information

Store leftover steak and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

Serve with a side of roasted vegetables, mashed potatoes, or a fresh green salad.

Variations

Swap the ribeye for a different steak cut like filet mignon or sirloin.

Add extra heat to the cowboy butter with more cayenne or red pepper flakes.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 2