Prep the steak: Pat steaks dry with paper towels. Rub with olive oil, then season both sides with salt, pepper, garlic powder, and smoked paprika. Let them sit at room temperature for 10–15 minutes while you prep the shrimp. This helps ensure even cooking.

Prep the shrimp: In a bowl, toss shrimp with olive oil, minced garlic, salt, pepper, red pepper flakes (if using), lemon juice, and zest. Set aside. Shrimp cook fast, so you’ll add them after the steak starts.

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

Cook the steak first: Place the steaks in a single layer in the air fryer basket. Air fry at 400°F for 8–12 minutes total, flipping halfway, depending on thickness and desired doneness. Aim for about 130°F for medium-rare, 140°F for medium. Use an instant-read thermometer for accuracy.

Rest the steak: Transfer steaks to a plate and top each with a small pat of butter. Tent loosely with foil and let rest 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 (work in batches if needed). Air fry at 400°F for 4–6 minutes, shaking the basket once. Shrimp are done when pink, opaque, and slightly firm.

Combine and finish: Slice steak against the grain. Place on a platter with the shrimp. Spoon any resting juices over the steak. Sprinkle parsley on the shrimp and serve with lemon wedges.

Optional sides: While the steak cooks, quickly steam asparagus or toss mixed greens with olive oil, lemon, salt, and pepper. Keep it simple to let the surf-and-turf shine.