Juicy seared ribeye paired with garlicky butter shrimp and roasted asparagus; rich, buttery, and savory with bright lemon and fresh parsley to finish.
One-Skillet Steak and Garlic-Butter Shrimp for a Weeknight Special
A fast, elegant low‑carb dinner: deep‑seared ribeye, garlicky butter shrimp, and roasted asparagus finished with lemon and parsley.
This tray dinner solves the eternal weeknight dilemma—how to make something feel special without a ton of fuss. A hot cast‑iron skillet gives the ribeye a restaurant‑worthy crust in minutes, then the same pan becomes the stage for garlic‑butter shrimp and asparagus roasted at high heat. It’s the kind of meal that looks like you spent hours, but mostly asks for a hot pan, a stick of butter, and a few good ingredients.
The garlic butter is the glue here: minced garlic and parsley with lemon zest and juice, smoked paprika for a whisper of smoke, and a pinch of red pepper flakes for lift. Make that first and keep it handy—half goes under the steak before it hits the oven and the rest gets tossed with shrimp and asparagus so everything picks up that glossy, savory finish. Sear the ribeye 2–3 minutes a side to build a deep brown crust, then finish in the oven alongside the shrimp and spears so the timing lines up and the shrimp stay tender.
Flavor and texture are all in the contrast: a buttery, caramelized crust on the beef, sweet pop of shrimp sharpened by lemon, and asparagus with charred tips and a slight snap. Fresh parsley sprinkled at the end brightens every bite and the lemon keeps the richness from feeling heavy. Smoked paprika and kosher salt do the heavy lifting of seasoning while the garlic butter ties it together into something indulgent but low in carbs.
Practical tips: pat the steak and shrimp dry for the best sear, rest the steak before slicing to keep the juices, and feel free to make the garlic butter a day ahead—it actually melds flavors nicely. Use a large oven‑safe skillet so everything roasts evenly; when it comes out, slice the ribeye against the grain and spoon any leftover butter and pan juices over the plate. Perfect for a cozy dinner for four or an impressive, simple meal when guests arrive.
Ingredients
How to Make Steak Garlic Butter Shrimp Tray
- Preheat the oven to 425°F (220°C). Rinse asparagus and trim the woody ends; pat the ribeye and shrimp dry with paper towels.
- Make the garlic butter: mince the garlic and parsley, zest and juice the lemon, then stir together in a bowl with the butter, smoked paprika and red pepper flakes; set aside.
- Season the ribeye on both sides with 1 tsp kosher salt and 1/2 tsp black pepper; reserve the remaining salt and pepper for the shrimp and asparagus.
- Heat a large oven-safe skillet (or cast-iron) over high heat until very hot, add 1 tbsp olive oil and sear the ribeye 2–3 minutes per side until a deep brown crust forms.
- Transfer the seared ribeye to a rimmed sheet pan. Toss the asparagus and shrimp with the remaining 1 tbsp olive oil, the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper, then arrange them in a single layer around the steak on the sheet pan.
- Dot the shrimp and asparagus with about two-thirds of the garlic butter (reserve the rest for finishing). Slide the sheet pan into the oven and roast 6–9 minutes, until shrimp are opaque and pink and asparagus is tender-crisp; check the steak with an instant-read thermometer and roast longer if needed (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Remove the tray from the oven. Transfer the steak to a cutting board and tent with foil to rest for 5–7 minutes (resting brings juices back into the meat). Toss the shrimp and asparagus with the reserved garlic butter so it melts over them.
- Slice the steak against the grain into 1/4–1/2-inch slices, plate with shrimp and asparagus, spoon any pan juices and extra garlic butter over everything, and finish with a squeeze of the reserved lemon juice and a sprinkle of chopped parsley.
Recipe Card
Steak Garlic Butter Shrimp Tray
Juicy seared ribeye paired with garlicky butter shrimp and roasted asparagus; rich, buttery, and savory with bright lemon and fresh parsley to finish.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Rinse asparagus and trim the woody ends; pat the ribeye and shrimp dry with paper towels.
- Make the garlic butter: mince the garlic and parsley, zest and juice the lemon, then stir together in a bowl with the butter, smoked paprika and red pepper flakes; set aside.
- Season the ribeye on both sides with 1 tsp kosher salt and 1/2 tsp black pepper; reserve the remaining salt and pepper for the shrimp and asparagus.
- Heat a large oven-safe skillet (or cast-iron) over high heat until very hot, add 1 tbsp olive oil and sear the ribeye 2–3 minutes per side until a deep brown crust forms.
- Transfer the seared ribeye to a rimmed sheet pan. Toss the asparagus and shrimp with the remaining 1 tbsp olive oil, the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper, then arrange them in a single layer around the steak on the sheet pan.
- Dot the shrimp and asparagus with about two-thirds of the garlic butter (reserve the rest for finishing). Slide the sheet pan into the oven and roast 6–9 minutes, until shrimp are opaque and pink and asparagus is tender-crisp; check the steak with an instant-read thermometer and roast longer if needed (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Remove the tray from the oven. Transfer the steak to a cutting board and tent with foil to rest for 5–7 minutes (resting brings juices back into the meat). Toss the shrimp and asparagus with the reserved garlic butter so it melts over them.
- Slice the steak against the grain into 1/4–1/2-inch slices, plate with shrimp and asparagus, spoon any pan juices and extra garlic butter over everything, and finish with a squeeze of the reserved lemon juice and a sprinkle of chopped parsley.
Nutrition
- Carbohydrates
- 5
- Saturated Fat
- 25
- Sodium
- 1350
- Fiber
- 2
- Unsaturated Fat
- 37
- Protein
- 68
- Fat
- 62
- Cholesterol
- 375
- Trans Fat
- 0.6
- Calories
- 820
- Sugar
- 2