Ingredients:

  • 4 ribeye steaks, 1.5 inches thick (approx. 12 oz / 340g each)
  • 2 tbsp neutral oil (grapeseed or avocado oil)
  • 4 tbsp unsalted butter (for basting)
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary or thyme
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter (for potatoes)
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp lemon juice and zest

Instructions:

  1. Remove steaks from the refrigerator 30–45 minutes before cooking to reach room temperature. Pat extremely dry with paper towels and season generously with salt.
  2. Boil the cubed Yukon Gold potatoes in salted water until fork-tender. Drain and mash with 4 tbsp butter and 1/2 cup heavy cream until smooth.
  3. Heat a heavy-bottomed cast iron skillet over high heat until smoking. Add neutral oil.
  4. Place steaks in the pan and sear for 3–4 minutes without moving them until a deep golden-brown crust forms.
  5. Flip the steaks. Add 4 tbsp butter, smashed garlic, and herb sprigs to the pan. Tilt the skillet and spoon the foaming butter over the steaks continuously for 2–3 minutes.
  6. Use an instant-read thermometer to remove steaks at 130°F (54°C) for medium-rare. Transfer to a warm plate, pour pan juices over them, and rest for 10 minutes.
  7. In the same pan or a separate skillet, sauté the shrimp with lemon juice and zest for 3–5 minutes until pink and opaque.
  8. Slice the steak against the grain and serve alongside the mashed potatoes and shrimp scampi.