Thaw the Shrimp: Begin by thawing the shrimp 30 minutes prior to cooking. Place your deveined shrimp in a bowl of cold water to expedite the process, ensuring they are fully thawed and patted dry afterwards.

Make the Garlic Butter: Mix 4 tablespoons of softened unsalted butter with the finely chopped garlic and fresh parsley in a small bowl. Stir thoroughly until well combined, then refrigerate this flavorful garlic butter mixture until it’s time to drizzle it over your completed dish.

Preheat the Cooking Equipment: Preheat a grill or cast iron skillet over high heat for about 5 minutes, lightly greasing it with olive oil to prevent sticking.

Prepare the Ribeye Steak: Pat the ribeye steak dry with paper towels. Brush both sides with olive oil and season well with sea salt.

Sear the Steak: Place the seasoned ribeye steak in the hot skillet and sear it for 3-5 minutes on each side until it reaches your desired doneness.

Rest the Steak: Once cooked, spread 1 tablespoon of garlic butter over the top, cover loosely with foil, and let it rest for at least 5 minutes.

Sauté the Asparagus: In the same pan, reduce heat to medium-low, add 2 tablespoons of butter and 1 tablespoon of olive oil. Sauté asparagus for about 5 minutes.

Season and Transfer Asparagus: After sautéing, season the asparagus with sea salt and remove from skillet.

Cook the Shrimp: Wipe down the skillet and heat remaining butter and olive oil. Add shrimp, cooking for about 2-3 minutes per side until they turn pink.

Slice and Serve: Slice the rested ribeye steak against the grain, combine with the sautéed asparagus and shrimp, and drizzle remaining garlic butter over the top. Serve immediately.