A cowboy ribeye and giant shrimp combo makes for a perfect dinner for 2. Enjoy it from the comforts of your own home with my simple recipe. This steakhouse surf and turf dish has a perfectly medium rare steak, grilled shrimp and homemade compound herb butter that adds richness and flavor.
How to grill the perfect medium rare steak.
For this recipe I went with a cowboy ribeye steak. The difference between this cut and a regular ribeye is the attached short bone. The bone adds additional flavor and is a great presentation showpiece.
Keep the seasoning simple. I mixed ground black pepper, salt, garlic and onion powders. Cover all sides of the steak with the mixed rub and pat it in.
Heat up the grill to 250 degrees and set in up for dual zone heat. This means there should be an indirect cooking set up as well as direct for the final sear.
First, place the cowboy ribeye on the indirect side for approximately 1 hour or until it reaches 120 internal.
Then, increase the temperature of the grill to high heat at 500 degrees and sear the steak 2 minutes per side. To achieve the perfect medium rare, the final internal temperature should be around 128 degrees.
Finally, set aside the steak to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.
How to grill the perfect giant shrimp.
For those getting the whole shrimp, make sure to devein each one. To do so, cut down the top of the crustacean and remove the thin dirty vein. Do not remove the shell.
Toss in olive oil and season with cajun seasoning before hitting the grill.
Preheat the grill for 400 degrees and set for direct heat. Place the shrimp directly on the grill grates and flip after 1.5 minutes.
How to make homemade compound herb butter.
Compound butter is a great way to elevate any dish adding richness and a punch of flavor. The best part, if you don’t use it all up, store it in the fridge for next time.
I strongly recommend going with a higher quality butter, because of it’s higher butter fat content adding more flavor.
In a mixing bowl, add 1 stick of room temperature butter, chopped parsley, rosemary and sage. Next add in grated fresh garlic, salt and crushed red peppers. Mix all the ingredients together until the butter is completely mashed and blended in evenly with the herbs.
Place the butter mixture onto plastic wrap, wrap it and roll it tightly forming a log shape. Next, place it into the refrigerator allowing it to firm up making it easier to slice.
Once the homemade herb butter has hardened, place a few slices on the steak as well as melt a little and pour it over the grilled shrimp. Enjoy this homemade steakhouse surf and turf!
Printer friendly recipe and video below:
Steakhouse Surf and Turf
Ingredients
Steak Ingredients
- 2 Cowboy ribeye steaks
- 2 tbsp Ground black pepper
- 2 tbsp Salt
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
Shrimp Ingredients
- 1 lbs Giant shrimp
- 1 tbsp Cajun seasoning
- 2 tsp Olive oil
Compound Herb Butter Ingredients
- 1 stick Unsalted butter
- 2 tbsp Parsley
- 2 tbsp Rosemary
- 2 tbsp Sage
- 1/2 tbsp Salt
- 1/2 tbsp Crushed red peppers
- 3 Garlic cloves
Instructions
Grill The Perfect Steak
- In a bowl, mix together ground black pepper, salt, garlic and onion powders. Cover all sides of the steak and pat it in.
- Heat up the grill to 250 degrees and set in up for dual zone heat. This means there should be an indirect cooking set up as well as direct for the final sear.
- First place the cowboy ribeye on the indirect side for approximately 1 hour or until it reaches 120 internal.
- Next , increase the temperature of the grill to high heat at 500 degrees and sear the steak 2 minutes per side. Final internal temperature should be around 128 degrees.
- Finally, allow the steak to rest for 10 minutes.
Grill The Perfect Shrimp
- Devein shrimp by cutting down the top of the crustacean and removing the thin dirty vein. Do not remove the shell.
- Toss in olive oil and season with cajun seasoning.
- Preheat the grill for 400 degrees and set for direct heat. Place the shrimp directly on the grill grates and flip after 1.5 minutes.
How To Make The Homemade Compound Herb Butter
- In a mixing bowl, add 1 stick of room temperature butter, chopped parsley, rosemary and sage. Next add in freshly grated garlic, salt and crushed red peppers. Mix all the ingredients together until the butter is completely mashed and blended in evenly with the herbs.
- Place the butter mixture onto plastic wrap, wrap it and roll it tightly forming a log shape. Next, place it into the refrigerator allowing it to firm up making it easier to slice.
- One the homemade herb butter has hardened, place a few slices on the steak as well as melt a little and pour it over the grilled shrimp
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