Garlic butter Ribeye steak & shrimp

INSTRUCTIONS :

At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
Make the garlic butter by mixing 4 tablespoons of butter, garlic, and chopped parsley together in a bowl. Cover and refrigerate until ready to use.

Heat a large grill pan or cast iron pan over high heat. Lightly grease the pan with oil. Pat steaks dry with a paper towel. Brush each side lightly with ½ tbsp of oil and generously season with salt.
Sear the steak for 3-5 minutes on each side until browned and cooked to desired doneness as measured with an instant-read or oven-proof thermometer. Transfer the steak to a warm plate. Spread 1 tablespoon of butter all over the steak. Tent it with foil and let it rest for at least 5 minutes while you prep the rest.

While steaks are resting, wipe down the pan and melt 2 tablespoons of butter with 1 tablespoon of olive oil on medium-low heat. Add asparagus and 4 tablespoons of water. Cook the trimmed asparagus for 5 minutes, rotating every minute. (Careful not to burn the garlic, if heat is too high, lower to low). Season with salt. Remove to serving platter.
Season shrimp with salt on both sides. Wipe down the same pan, bring the pan to medium heat, melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add shrimp and cook for 2-3 minutes, flip and cook for another 2-3 minutes. (Depending on the size and thickness of your shrimp).
Note: They should be pink in color while white and opaque on the inside.Add the shrimp to a serving plate. Cut the steak into thin strips against the grain, add to the serving platter along with shrimp and asparagus. Drizzle with the leftover pan juices and melted herbed garlic butter.

Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
If Ribeye Steak isn’t for you, feel free to replace it with a different cut, Strip, Sirloin, T-bone, Eye fillet, Scotch fillet, or Porterhouse steaks.
Cooking the shrimp with the tail on or off is fine. If using frozen shrimp, make sure it has completely thawed first and then patted dry with a paper towel before cooking.

Ingredients:

Instructions:

Preheat your oven to 400°F (205°C).
Season the ribeye steak, chicken breasts, and shrimp with salt and pepper.
In a large skillet over medium-high heat, heat the olive oil and butter until melted.
Add the garlic to the skillet and cook until fragrant, about 1 minute.
Add the ribeye steak and cook for about 4 minutes on each side until browned.
Add the chicken breasts to the skillet and cook for about 5 minutes on each side until browned.
Add the shrimp to the skillet and cook for about 2-3 minutes on each side until pink and cooked through.
Remove the skillet from the heat and sprinkle the shredded cheese on top of the steak, chicken, and shrimp.
Place the skillet in the preheated oven and bake for about 5-7 minutes until the cheese is melted and bubbly.
Remove the skillet from the oven and let it cool for a few minutes.
Serve the ribeye steak, chicken, and shrimp with the melted cheese on top and enjoy!

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