The Ultimate Surf & Turf: Juicy Ribeye with Blackened Shrimp
When you’re ready to level up dinner, nothing hits like a good surf and turf. This combo of bone-in ribeye steak and blackened shrimp is rich, buttery, and packed with bold flavor from start to finish. It’s the kind of meal that feels luxurious but is still totally doable in your own kitchen.
The ribeye is seared and basted with butter, garlic, and rosemary, locking in that juicy, tender bite, while the shrimp brings the heat with a blackened seasoning kick. Paired with mashed potatoes and spinach, this dish delivers that steakhouse experience at home—no reservations needed.
Ingredients
For the Ribeye Steak:
- 2 bone-in ribeye steaks
- Kinder’s Buttery Steakhouse seasoning
- McCormick Montreal steak seasoning
- Olive oil
- Fresh rosemary sprigs
- Garlic cloves
- Butter
For the Blackened Shrimp:
- Colossal shrimp
- Butter
- Chef Paul Blackened Redfish seasoning
- Fresh parsley
For Serving:
- Yellow mashed potatoes
- Spinach
Step-by-Step Instructions
1. Season the Steaks
- Season the ribeye steaks generously with Kinder’s Buttery Steakhouse seasoning and Montreal steak seasoning.
- Drizzle with olive oil and rub everything in well before topping with rosemary.
2. Sear the Ribeye
- Heat olive oil in a skillet.
- Sear the steak on both sides until a rich crust forms, locking in that juicy flavor.
3. Baste with Butter & Aromatics
- Add butter, garlic, and rosemary to the skillet.
- Continuously baste the steak with the melted butter to enhance flavor and tenderness.
4. Cook the Blackened Shrimp
- In a separate pan, melt butter and add blackened seasoning.
- Cook the shrimp until fully done, flipping as needed and coating them in that flavorful butter.
5. Plate & Serve
- Serve the ribeye alongside the shrimp with mashed potatoes and spinach.
- Slice into the steak to reveal the perfect doneness.
Pro Tips:
- Let your steak come to room temperature before cooking for even doneness
- Use a spoon to continuously baste for maximum flavor
- Don’t overcook the shrimp—they cook fast and should stay juicy and tender
- Always let the steak rest before slicing
About the Creator
This recipe is by The Working House Mom, a creator known for sharing elevated home-cooked meals that are both comforting and full of bold flavor. Her recipes focus on bringing restaurant-quality dishes into everyday kitchens with simple, approachable techniques.
The Working House Mom | @theworkinghousemom