Blackened Steak and Shrimp Skillet Recipe
This Blackened Steak and Shrimp Scampi recipe combines a succulent ribeye steak seasoned with bold blackening spices and perfectly cooked shrimp sautéed in a garlic butter lemon sauce. Ready in under 30 minutes, it delivers a restaurant-quality surf and turf meal that’s perfect for a special dinner or weekend treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Steak
- 1 lb (about 450 g) Ribeye Steak
- 2 tablespoons Blackening Seasoning
- Salt and Pepper, to taste
- 1 tablespoon Olive Oil
Shrimp Scampi
- 1 lb (about 450 g) Shrimp, peeled and deveined
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 4 tablespoons Butter (divided)
- 1 Lemon, juiced (plus extra wedges for serving)
- 1/4 cup Fresh Parsley, chopped
- Salt and Pepper, to taste
Instructions
- Season the Ribeye Steak: Pat the ribeye steak dry with paper towels. Season both sides generously with blackening seasoning, salt, and pepper. Allow the steak to sit at room temperature for 15-20 minutes to absorb the flavors and cook more evenly.
- Prepare the Shrimp: Peel and devein the shrimp if not already done. Lightly season the shrimp with salt and pepper and set aside.
- Cook the Ribeye Steak: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the ribeye and cook for 4-5 minutes on each side to achieve medium-rare doneness. Remove steak from the skillet and let it rest for 5-10 minutes to retain juices.
- Sauté Garlic for Scampi: In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Sauté the minced garlic for about 30 seconds until fragrant, taking care not to burn it.
- Cook the Shrimp: Add the seasoned shrimp to the skillet, cooking for 2-3 minutes until they turn pink and opaque. Squeeze fresh lemon juice over the shrimp and stir in the remaining 2 tablespoons of butter along with the chopped parsley. Mix well to coat the shrimp in the garlic butter lemon sauce.
- Serve: Slice the rested ribeye steak against the grain. Plate it alongside the garlic butter shrimp, spooning any remaining sauce over the top. Garnish with lemon wedges and fresh parsley for a bright, fresh finish.
Notes
- Letting the steak rest after cooking helps keep it tender and juicy.
- Make sure your skillet is hot before adding the steak to get a nice sear.
- You can adjust the blackening seasoning amount to your preferred spice level.
- Serve with crusty bread or a side salad to complete the meal.
- For well-done steak, cook an additional 2-3 minutes per side.
