Bold, Buttery, and Perfectly Seared
This Bone-In Ribeye & Blackened Shrimp is the ultimate surf-and-turf comfort meal, bringing steakhouse flavor straight to your kitchen. A thick bone-in ribeye is seasoned generously, pan-seared, and basted with butter, garlic, and fresh rosemary until rich and deeply flavorful.
Alongside the steak, colossal shrimp are blackened in seasoned butter, creating a smoky, spicy contrast to the buttery steak. Served with creamy mashed potatoes and sautéed spinach, this dish delivers a perfect balance of rich protein, bold seasoning, and classic comfort sides.
Ingredients
For the Ribeye Steak
- 1 bone-in ribeye steak
- 1 tsp Kinder’s Buttery Steakhouse Seasoning
- 1 tsp McCormick Montreal Steak Seasoning
- 1 tbsp olive oil
- 2 rosemary sprigs
- 2 garlic cloves
- 2 tbsp butter
For the Blackened Shrimp
- 6–8 colossal shrimp, cleaned and deveined
- 2 tbsp butter
- 1 tsp Chef Paul Blackened Redfish Seasoning
- 1 tbsp fresh parsley, chopped
For Serving
- Yellow mashed potatoes
- Sautéed spinach
Step-by-Step Instructions
1. Season the Ribeye
- Season the bone-in ribeye generously with Kinder’s Buttery Steakhouse Seasoning and McCormick Montreal Steak Seasoning.
- Drizzle with olive oil and rub the seasoning evenly across the steak.
- Place rosemary sprigs on top.
2. Sear the Steak
- Heat olive oil in a hot skillet over medium-high heat.
- Place the ribeye in the pan and sear until a golden crust forms, then flip to sear the other side.
3. Butter Baste the Steak
- Add butter, garlic cloves, and rosemary to the pan.
- Tilt the pan slightly and baste the steak continuously with the melted butter for extra flavor.
- Remove the steak from the pan and let it rest.
4. Cook the Blackened Shrimp
- In a separate pan, melt butter and add Chef Paul Blackened Redfish seasoning.
- Add the colossal shrimp and cook until blackened, flipping to cook both sides.
5. Finish the Shrimp
- Cook the shrimp until they are fully blackened and slightly crispy on the edges.
- Garnish with fresh parsley.
6. Plate and Serve
- Slice the rested ribeye to show the doneness.
- Serve alongside the blackened shrimp, yellow mashed potatoes, and sautéed spinach.
Pro Tips and Serving Suggestions
- Let the ribeye come to room temperature before cooking for an even sear.
- Rest the steak for 5–10 minutes before slicing to keep it juicy.
- Use cast iron cookware for the best steakhouse-style crust.
- If you want extra richness, finish the steak with compound butter.
- Pair this meal with roasted vegetables or a fresh salad for balance.
About the Creator
This recipe is by the creator behind @theworkinghousemom. She shares comforting home-cooked meals, hearty family dinners, and flavorful recipes that bring big taste to everyday cooking.
The Working House Mom | @theworkinghousemom