Season the ribeye steaks generously with salt and pepper on both sides. Let the steaks rest at room temperature for about 10-15 minutes before cooking to ensure even cooking.
Cook the Steaks:
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the steaks and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness. Remove the steaks from the pan and let them rest on a plate, covered loosely with foil.
Prepare the Shrimp:
In the same skillet, add another tablespoon of olive oil if necessary, and sauté the shrimp over medium heat for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set them aside.
Make the Garlic Glaze:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the soy sauce, honey, Worcestershire sauce, lemon juice, and red pepper flakes (if using). Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken slightly and become glossy.
Combine the Steak and Shrimp:
Return the steak and shrimp to the skillet, tossing them gently to coat with the garlic glaze. Cook for an additional minute to warm everything through and allow the flavors to meld together.
Serve:
Transfer the steak and shrimp to a serving platter, drizzle the remaining garlic glaze over the top, and garnish with freshly chopped parsley. Serve immediately with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp salad.
Serving and Storage Tips:
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