Pat the ribeye steak strips dry with paper towels and season with salt, black pepper, and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the steak strips to the skillet in a single layer and cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the shrimp. Cook the shrimp for 2 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside with the steak.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Return the cooked steak and shrimp to the skillet. Toss to coat in the garlic butter sauce and cook together for 1-2 minutes to combine flavors.
Remove the skillet from heat and stir in the fresh parsley, thyme, and lemon juice.
Serve immediately, spooning the garlic butter sauce over the steak and shrimp.