π½οΈ Instructions π½οΈ
For the Ribeye Steaks:
1οΈβ£ Remove ribeye steaks from the fridge and let them sit for 30 minutes to reach room temperature. Pat dry with paper towels.
2οΈβ£ Season both sides of the steaks generously with salt and pepper π§.
3οΈβ£ Heat 1 tablespoon of olive oil π’οΈ in a hot cast-iron skillet over medium-high heat.
4οΈβ£ Sear the steaks for 4-5 minutes per side until golden brown. For medium-rare, the internal temperature should reach 130Β°F (54Β°C).
5οΈβ£ In the last minute of cooking, add 1 tablespoon of butter π§ and rosemary or thyme π±. Spoon the melted butter over the steaks for extra flavor.
6οΈβ£ Remove steaks from the skillet and let them rest.
For the Shrimp:
1οΈβ£ In a bowl, mix paprika, garlic powder, salt, and pepper πΆοΈ. Toss the shrimp π€ in the seasoning mix.
2οΈβ£ In the same skillet, heat the remaining olive oil π’οΈ over medium heat.
3οΈβ£ SautΓ© minced garlic π§ for 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes per side, until they turn pink.
4οΈβ£ Stir in the last tablespoon of butter π§, creating a garlic butter sauce to coat the shrimp.
Serve:
Plate the ribeye steaks alongside the buttery shrimp. Garnish with chopped parsley πΏ and serve with lemon wedges π for a zesty touch.
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