๐ฝ๏ธ Instructions ๐ฝ๏ธ
For the Ribeye Steaks:
1๏ธโฃ Remove ribeye steaks from the fridge and let them sit for 30 minutes to reach room temperature. Pat dry with paper towels.
2๏ธโฃ Season both sides of the steaks generously with salt and pepper ๐ง.
3๏ธโฃ Heat 1 tablespoon of olive oil ๐ข๏ธ in a hot cast-iron skillet over medium-high heat.
4๏ธโฃ Sear the steaks for 4-5 minutes per side until golden brown. For medium-rare, the internal temperature should reach 130ยฐF (54ยฐC).
5๏ธโฃ In the last minute of cooking, add 1 tablespoon of butter ๐ง and rosemary or thyme ๐ฑ. Spoon the melted butter over the steaks for extra flavor.
6๏ธโฃ Remove steaks from the skillet and let them rest.
For the Shrimp:
1๏ธโฃ In a bowl, mix paprika, garlic powder, salt, and pepper ๐ถ๏ธ. Toss the shrimp ๐ค in the seasoning mix.
2๏ธโฃ In the same skillet, heat the remaining olive oil ๐ข๏ธ over medium heat.
3๏ธโฃ Sautรฉ minced garlic ๐ง for 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes per side, until they turn pink.
4๏ธโฃ Stir in the last tablespoon of butter ๐ง, creating a garlic butter sauce to coat the shrimp.
Serve:
Plate the ribeye steaks alongside the buttery shrimp. Garnish with chopped parsley ๐ฟ and serve with lemon wedges ๐ for a zesty touch.
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