Pan-Seared Steak with Garlic Shrimp & Creamy Pepper Sauce

Servings: 2
Prep time: 15 minutes
Cook time: 20 minutes

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Ingredients

For the Steak

• 2 beef steaks (ribeye or filet mignon, about 200–250 g each)

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 2 cloves garlic, smashed

• 2 sprigs fresh thyme or rosemary

For the Garlic Shrimp

• 200 g large shrimp, peeled and deveined

• Salt and black pepper, to taste

• 1/2 teaspoon paprika (optional)

• 1 tablespoon butter

• 1 clove garlic, minced

For the Creamy Pepper Sauce

• 1 tablespoon butter

• 1 small shallot, finely minced

• 1/2 cup beef stock

• 1/2 cup heavy cream

• 1 teaspoon Dijon mustard (optional but recommended)

• 1/2–1 teaspoon freshly cracked black pepper

• Salt, to taste

Garnish

• Fresh parsley, finely chopped

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Instructions

1. Prepare the Steak

Remove the steaks from the refrigerator 20–30 minutes before cooking. Pat them completely dry with paper towels. Season generously on both sides with salt and black pepper.

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2. Sear the Steak

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add olive oil.

Once the oil is hot and shimmering, place the steaks in the pan. Sear for 3–4 minutes per side without moving them, until a deep golden-brown crust forms.

Add butter, garlic, and herbs to the pan. Tilt the pan slightly and baste the steaks continuously with the melted butter for 1–2 minutes.

Remove steaks from the pan and let them rest, loosely covered, for at least 5 minutes.

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3. Cook the Garlic Shrimp

In the same pan (wipe excess fat if needed), melt 1 tablespoon butter over medium heat. Add minced garlic and cook for about 20 seconds until fragrant.

Add shrimp, season with salt, pepper, and paprika. Cook for 1–2 minutes per side until pink, opaque, and lightly caramelized. Remove and set aside.

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4. Make the Creamy Pepper Sauce

Lower heat to medium. Add butter and shallots to the pan. Sauté for 1–2 minutes until soft and translucent.

Pour in beef stock, scraping up all the browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.

Add heavy cream, Dijon mustard, and cracked black pepper. Stir well and simmer gently until the sauce thickens, about 3–5 minutes. Taste and adjust salt if needed.

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5. Assemble & Serve

Place the rested steak on a plate. Spoon the creamy pepper sauce generously over the steak.

Top with garlic shrimp and sprinkle with fresh parsley. Serve immediately.

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Serving Suggestions

• Mashed potatoes or roasted baby potatoes

• Steamed asparagus or green beans

• Crusty bread to soak up the sauce

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Pro Tips

• Do not overcrowd the pan when searing steak or shrimp.

• Letting the steak rest is essential for juicy meat.

• For extra richness, finish the sauce with a small knob of cold butter.