Prep the steak: Pat the steak dry with paper towels. Rub lightly with olive oil. Season generously with salt and pepper on both sides. Let it sit at room temperature for 20–30 minutes while you prep everything else. This helps with even cooking.

Make the shrimp butter: In a small bowl, mix melted butter, garlic, paprika, lemon zest (about 1/2 teaspoon), a squeeze of lemon juice, parsley, a pinch of salt, and pepper. Toss the shrimp in this mixture and set aside.

Preheat the air fryer: Set to 400°F (200°C) for 5 minutes. A hot basket helps the steak sear and brown.

Cook the steak first: Place the steak in the air fryer basket. Air fry at 400°F for 8–12 minutes total, flipping halfway. The exact time depends on thickness and doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. Use an instant-read thermometer for accuracy.

Rest the steak: Transfer the steak to a plate and tent loosely with foil for 5–10 minutes. Resting keeps the juices in the meat.

Cook the shrimp: While the steak rests, add the shrimp to the air fryer basket in a single layer. Spoon any leftover butter mix over the top. Air fry at 390–400°F for 4–6 minutes, shaking once. Shrimp are done when they’re pink, opaque, and slightly curled.

Finish and serve: Slice the steak against the grain or serve whole. Top with a pat of compound butter if you like. Plate with the garlicky shrimp, extra parsley, and lemon wedges. Add a quick side like roasted asparagus, air fryer potatoes, or a crisp salad.