Eight ingredients and thirty minutes, in one large skillet.
Steak and shrimp are equal partners here, and they're cooked one after the other because they need very different times. They only meet in the garlic butter at the end.
Why This Recipe Works
- Patting both proteins dry is what lets them brown instead of steaming.
- High heat and a single layer give the steak bites a dark crust.
- Resting the steak while the shrimp cook keeps its juices in.
- Cooking the shrimp in butter over slightly lower heat keeps them tender.
- Adding the garlic last stops it burning in the hot pan.
Ingredient Notes
- Sirloin steak in 1 1/4-inch cubes
- A pound and a quarter. Cubes this size brown on the outside while reaching 145°F in the centre.
- Large shrimp, peeled and deveined
- A pound. An equal partner to the steak, not a garnish.
- Butter and minced garlic
- Four tablespoons, divided, and four cloves. One tablespoon cooks the shrimp; the rest makes the garlic butter.
How to Make It
Steak and shrimp patted dry and seasoned
Pat steak and shrimp dry and season with salt and pepper.
Steak seared over high heat to 145°F, rested
Heat oil in a large skillet over high heat. Sear steak bites in a single layer until browned and the centers reach at least 145°F; transfer to a plate and rest 3 minutes.
Shrimp cooked in butter until pearly-white and opaque
Lower heat slightly, add 1 tbsp butter, and cook shrimp 1 to 2 minutes per side until pearly-white and opaque; transfer to the steak plate.
Remaining butter and garlic cooked thirty seconds
Lower heat to medium, add remaining butter and garlic, and cook 30 seconds.
Both returned, tossed in the garlic butter, parsley over
Return steak and shrimp, toss briefly in the garlic butter, and finish with parsley.
Two Proteins, Two Standards, One Pan
This is a surf-and-turf garlic butter steak bites, so the shrimp here are a full partner, not a garnish. That brings two different doneness standards into one pan, which is why the order below matters.
Before the heat
1 1/4 lb SIRLOIN in 1 1/4-INCH CUBES, 1 lb LARGE SHRIMP, 1 tsp FINE SALT, 1/2 tsp BLACK PEPPER
Both PATTED DRY and seasoned. Dry surfaces brown; wet ones steam and turn grey.
High heat - the steak
1 tbsp NEUTRAL OIL
The steak bites SEARED IN A SINGLE LAYER UNTIL BROWNED AND THE CENTERS REACH AT LEAST 145°F, then RESTED 3 MINUTES on a plate. The first safety standard: WHOLE-CUT STEAK BITES TO AT LEAST 145°F AND REST 3 MINUTES.
Heat lowered slightly - the shrimp
1 tbsp of the 4 tbsp UNSALTED BUTTER
The shrimp COOKED 1 TO 2 MINUTES PER SIDE UNTIL PEARLY-WHITE AND OPAQUE, then moved to the steak plate. That is the second safety standard. A little lower heat and butter keep them tender.
Medium - 30 seconds
The remaining 3 tbsp BUTTER and 4 MINCED GARLIC CLOVES
Garlic last, when the pan has come down from searing heat, so it turns fragrant rather than burnt.
To finish
The steak and shrimp back in, 2 tbsp CHOPPED PARSLEY
TOSSED BRIEFLY IN THE GARLIC BUTTER - briefly, so neither overcooks. No starch or vegetable goes on the platter.
Success Tips
- Get the pan properly hot before the steak goes in, and don't crowd it.
- Take the shrimp off as soon as they turn opaque — they toughen quickly.
- Toss everything in the garlic butter only briefly, just to coat.
Serving Ideas
Four servings of seared steak bites with dark crusts and large shrimp together in a glossy garlic-butter pan sauce, scattered with chopped parsley.
Frequently Asked Questions
Why not cook the steak and shrimp together?
They need very different times. Steak bites need a hard sear to 145°F; shrimp are done in a minute or two a side. Cooked together, one would be under or over.
How do I know each is done?
Steak bites should reach at least 145°F in the centre and rest 3 minutes. Shrimp are done when they're pearly-white and opaque.
What should I serve it with?
The recipe is served on its own — steak, shrimp and garlic butter, with no starch or vegetable on the platter.
