Start by making a simple but flavorful garlic butter. Combine 4 tablespoons of softened butter, garlic, and fresh parsley in a small bowl. Mix until smooth and set aside in the fridge. This butter is the key to the dish’s rich and indulgent flavor.

Pat the ribeye steak dry with a paper towel to ensure a perfect sear. Heat a cast iron skillet over high heat until very hot. Brush the steak with olive oil and sprinkle generously with sea salt. Sear the steak for 3–5 minutes on each side, depending on your preferred doneness. A meat thermometer can help here (145°F for medium-rare, 160°F for medium). Once done, move the steak to a plate, spread 1 tbsp garlic butter on top, and cover with foil.

Using the same skillet, lower the heat and add more olive oil with a touch of garlic butter. Place the trimmed asparagus into the pan and sauté for about 5 minutes, gently tossing until tender but still slightly crisp. Remove the asparagus to your serving platter.

Bring the skillet back to medium heat and melt the remaining butter with a splash of olive oil. Season your shrimp with a pinch of salt, then arrange them in the pan. Cook for 2 minutes on each side, or until the shrimp are pink and opaque. Be sure to scrape up any browned bits for extra flavor!

Slice the rested ribeye steak into thin, even strips against the grain. Assemble the steak, shrimp, and asparagus on a large serving plate. Finish with a generous drizzle of melted garlic butter and all those flavorful pan juices. Voila!