Ribeye Steak with Cajun Butter Shrimp and Creamy Garlic Sauce: The Ultimate Surf and Turf Delight

1. Prepare the Ribeye Steaks:
   • Pat the ribeye steaks dry with paper towels to ensure a good sear. Rub both sides with olive oil, and season generously with salt, pepper, and garlic powder. For extra flavor, sprinkle fresh thyme or rosemary on top of the steaks.
   • Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side (for medium-rare), or cook to your desired doneness. Let the steaks rest for 5 minutes before serving to retain juices.
2. Cook the Cajun Butter Shrimp:
   • While the steaks are resting, heat a tablespoon of butter and a tablespoon of olive oil in a skillet over medium-high heat.
   • Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Sprinkle the Cajun seasoning, paprika, garlic powder, and cayenne (if using) over the shrimp, stirring to coat them evenly.
   • Squeeze lemon juice over the shrimp and garnish with fresh parsley. Remove from heat and set aside.
3. Make the Creamy Garlic Sauce:
   • In the same pan you used for the shrimp, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
   • Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
   • Once the sauce has thickened to your liking, remove from heat.
4. Assemble the Dish:
   • Place each ribeye steak on a plate. Top with a generous serving of Cajun butter shrimp.
   • Drizzle the creamy garlic sauce over the steak and shrimp, and garnish with additional fresh parsley.

Serving and Storage Tips:

• Serving: This dish is a full meal on its own, but it pairs wonderfully with a side of roasted vegetables, mashed potatoes, or a crisp green salad.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm the steak and shrimp in a skillet over medium heat, adding a splash of cream if the sauce needs thinning.
• Freezing: This dish can be frozen, but the texture of the shrimp may change upon thawing. It’s best to store the components separately and reheat as needed.

Variations:

• For a spicier kick: Add more cayenne pepper or a splash of hot sauce to the creamy garlic sauce for an extra layer of heat.
• Switch up the steak: If ribeye is too rich for your taste, use a sirloin or filet mignon for a leaner cut.
• Herb-flavored butter: Enhance the Cajun butter shrimp by mixing fresh herbs like thyme, oregano, or dill into the butter for a different flavor profile.

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