Last week I came home later than I meant to. Shoes still on, fridge door open, just staring. There was a pack of shrimp on the top shelf and a thin New York strip I’d forgotten about. Honestly, I almost ordered takeout. But then I thought… I can do one pan. One pan I can handle.

That’s how this garlic butter steak and shrimp came together. Nothing fancy. Just butter, garlic, and a little patience while the pan gets hot. I had rice cooking in the background, and by the time it finished, dinner was basically done. Which felt like a small win.

Why I Keep Coming Back to This

Here’s the thing. This meal looks like you tried harder than you did.

It cooks fast. Like, blink-and-it’s-done fast.

It’s all in one skillet, which matters more on weeknights than I like to admit.

The garlic butter does most of the heavy lifting.

And steak with shrimp just feels right. Every time.

It’s bold, a little buttery, a little messy, and honestly very forgiving if you’re not measuring things exactly.

What You’ll Need 

For the shrimp:

Jumbo shrimp, peeled and deveined (I usually leave the tails on, mostly out of habit)

Paprika

Complete seasoning

Black pepper

Italian seasoning

Salt

A small pinch of sezon

For the steak:

New York strip (thin slices work best here, trust me)

Olive oil

Salt

Black pepper

Italian seasoning

Complete seasoning

For the garlic butter:

1 stick unsalted butter, softened (or half-melted because you forgot to take it out)

Fresh garlic, chopped pretty fine

Fresh thyme, chopped

Fresh parsley, chopped

Tools (Use What You Have)

A large skillet or cast iron pan

A mixing bowl

Tongs

A small bowl for the butter

A spoon or spatula

If your pan has scratches and history, you’re doing it right.

Let’s Cook

Start with the shrimp. Toss them into a bowl and season with paprika, complete seasoning, black pepper, Italian seasoning, salt, and that little pinch of sazon. Mix it around with your hands or a spoon. Set it aside and don’t overthink it.

Now the steak. Rub a little olive oil on both sides so the seasoning actually sticks. Sprinkle on salt, pepper, Italian seasoning, and complete seasoning. Both sides matter here. Rub it in and let it sit while your pan heats up.

For the garlic butter, grab a small bowl and mash together the softened butter, garlic, thyme, and parsley. It should look kind of uneven and messy. That’s fine. Better, actually.

Heat your skillet over medium-high heat. Add about a teaspoon of the garlic butter and let it melt. Once it starts smelling really good like, you notice it add the shrimp and lay the steak right next to them. You want an immediate sizzle. If you don’t hear it, the pan wasn’t hot enough. Been there.

Because the steak is thin, it only needs about a minute per side. Don’t walk away. Flip everything, then spoon some of that garlic butter over the top. This is the part where it starts looking legit.

Add the rest of the garlic butter and let everything finish cooking. The shrimp should be pink and juicy, not stiff. The steak should still feel tender when you press it.

A Few Things I’ve Learned the Hard Way

Thin steak cooks fast. Faster than you think.

If the garlic starts browning too quickly, turn the heat down a bit. Burnt garlic ruins the mood.

Let the steak rest for a minute before serving. It helps. I used to skip this. I don’t anymore.

If You Want to Change It Up

No New York strip? Ribeye or sirloin works.

A squeeze of lemon at the end is nice if you like a little brightness.

No thyme? Rosemary works. Even dried herbs in a pinch.

If you like heat, chili flakes are a good idea. I don’t always add them, but sometimes I really do.

How I Usually Serve It

Most nights, this goes over rice or next to mashed potatoes so nothing gets wasted especially that butter. A simple veggie or salad helps balance things out. And if there’s bread nearby… yeah. You know what to do.

Leftovers (If There Are Any)

Store everything in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a small bit of butter. Microwave works too, just go slow so the steak doesn’t turn chewy.

A Few Questions About Garlic Butter Steak and Shrimp

Can I use frozen shrimp?

Yes. Just thaw them completely and pat them dry first.

What if my steak is thick?

Lower the heat a bit and give it more time per side so it cooks evenly.

Can I make the garlic butter ahead?

Definitely. It keeps in the fridge for a few days and is great on vegetables or bread.

Is it spicy?

Not really. It’s more flavorful than hot unless you decide otherwise.

That’s it. It’s one of those dinners that feels comforting without being heavy, and impressive without trying too hard. I make it when I’m tired, hungry, and not in the mood for dishes. And honestly, that’s usually when it tastes the best.