Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides with salt and pepper.
Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the steaks and sear for 3–4 minutes per side for medium-rare (adjust time for preferred doneness).
Add butter and thyme (if using) to the skillet, basting the steaks with the melted butter for extra flavor.
Remove steaks from the skillet, cover loosely with foil, and let rest for 5–10 minutes.
2. Make the Shrimp Scampi:
In the same skillet, melt butter with olive oil over medium heat.
Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Stir in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the skillet. Let simmer for 2–3 minutes.
Add the shrimp, seasoning with salt and pepper. Cook for 2–3 minutes per side, or until pink and opaque.
Sprinkle chopped parsley over the shrimp and sauce.
3. Assemble and Serve:
Plate the steaks alongside the shrimp and drizzle the scampi sauce over both. Garnish with extra parsley and serve immediately.
Serving and Storage Tips
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