The greatest steak dish is grilled steak and shrimp with garlic butter. Surf and turf in your house!
A delicious steak supper that is really simple to prepare and tastes like it came from a restaurant! In less than 15 minutes, the Garlic Butter Grilled Steak & Shrimp meal is ready to serve. Simple to prepare and PERFECT for the grill or inside grilling with a grill pan!
tips for perfect grilled steak
- At least 15 minutes before you want to start cooking, prepare the grill. To avoid sticking while turning steaks, start with clean grill plates.
- Prepare your grill or barbeque by heating it up. For an excellent sear and crisp edges, cook food at least to 450°F (230°C). By gently and carefully waving your palm 6 inches over the grill plates, you may locate the hot spots.
- Use a folded paper towel soaked in oil to gently oil the grill plates while using tongs.
- Pat steaks dry with paper towels to produce the best possible sear. Let steaks remain at room temperature for 15 minutes. Add salt, pepper, and any additional seasonings you choose, such as paprika, chili powder, cumin, garlic powder, etc.
- Use a set of tongs to flip the meat instead of a barbeque fork to prevent the meat’s vital fluids from being released. To give them enough time to develop that gorgeous crust, merely flip once while cooking. When they can be lifted from the grill without difficulty, they are prepared.
- The BEST part of this dish is to slather it with garlic butter. You may grill your steaks while also brushing them with wonderful, melted garlic butter to add flavor. You’ll use half of it here and reserve the remainder for your shrimp.
- Rest – Before slicing, let steaks rest for at least 5 minutes to allow the juices to settle before serving.
- Grill your shrimp while the steaks are resting, dousing them with the leftover butter. Be prepared
how can you tell if grilled steak is done?
- Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare — 140°F (60°C) internal temperature
- Medium-rare steaks. Steaks with a soft and springy feel will be medium rare — 145°F (63°) internal temperature
- Medium steaks. Steaks with a springy feel will be medium (bounce back up fast) — 160°F (70°) internal temperature
- Well done steaks. Firm steaks are well done — 170°F (76°) internal temperature
I recommend removing steaks off the grill when they are around 5° below desired doneness as they continue cooking while resting!
how to grill shrimp?
- 6 tablespoons unsalted butter, divided
- 4 cloves garlic, (or 1 tablespoon minced garlic)
- 1 tablespoon fresh parsley,chopped
- 1 tablespoon olive oil
- 4 New York Steak strip steaks(Porterhouse steaks)
- Salt and pepper
- 8 ounces (250 g) shrimpdeveined, tails on or off
- Mix together butter, garlic and fresh chopped parsley. Refrigerate until ready to use.
- Heat a large grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.
- Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spread half of the butter all over of steaks. Transfer steaks to a warm plate and let rest for 5 minutes.
- While steaks are resting, melt remaining butter. Season shrimp with salt and pepper.
- Reduce heat to medium and grill your shrimp for 5-6 minutes, depending not the size and thickness of your shrimp. Flip each one halfway through cook time and continue cooking until they turn nice and pink in colour while white and opaque on the inside.
- Toss remaining butter through shrimp and serve with steak!
For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.
Tail on or off shrimp are fine. If grilling frozen shrimp, thaw first and pat dry with paper towel before grilling.
Calories: 543kcal | Carbohydrates: 1g | Protein: 64g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 325mg | Sodium: 572mg | Potassium: 873mg | Vitamin A: 610IU | Vitamin C: 4.6mg | Calcium: 145mg | Iron: 5mg