This Grilled Steak & Shrimp with Garlic Butter recipe is a dream come true for meat lovers—perfect for making the most of the May Bank Holiday. Juicy ribeye steaks and succulent shrimp are pan-seared in a rich, homemade garlic herb butter for a meal that feels like a celebration.
PREP TIME : 30 MINUTES
COOK TIME : 1 HOUR
SERVINGS : 4 PEOPLE
STEAK:
- 3 Ribeye Steaks
- 1.5 tsp Kosher Salt
- 1.5 tsp Black Pepper
- 1.5 tsp Garlic Powder
- 2 tbsp Clarified Butter
- 1 tbsp Canola Oil
SHRIMP:
- 6-8 Colossal Shrimp deveined
- 80ml White Wine
- 1 tbsp Hot Sauce
GARLIC HERB BUTTER:
- 8 oz Softened Butter
- 1.5 tbsp Minced Garlic
- 1.5 tbsp Chopped Parsley
- 1 medium Lemon juiced
- 1 tsp Kosher Salt
Garlic Butter Preparation
- Combine all garlic butter ingredients in a bowl and mix thoroughly.
- Lay out 12–18 inches of plastic wrap or non-stick wax paper.
- Place the butter mixture on one side of the wrap and roll into a log shape.
- Refrigerate for at least 1 hour to firm up.
Steak Preparation
- Coat ribeye steaks with oil, then season with salt, pepper, and garlic powder.
- Place in the fridge for 40 minutes to dry brine.
- Remove steaks from the fridge 15 minutes before grilling to bring to room temperature.
Grilling the Steaks
- Preheat your grill to medium-high heat (about 375°F) for direct cooking.
- Place a cast iron skillet on the grill 2 minutes before cooking and add clarified butter.
- Slice the garlic butter log into ½-inch medallions.
- Add steaks to the skillet and sear for about 2–2.5 minutes per side, or until internal temperature reaches 120°F.
- After flipping, top each steak with a medallion of garlic butter to melt.
- Once cooked, remove steaks from the heat and let rest for 10 minutes.
Cooking the Shrimp
- Remove excess grease from the skillet.
- Return skillet to the grill at a slightly lower heat (around 325°F).
- Deglaze with white wine, then add hot sauce and remaining garlic butter.
- Once butter is melted, add shrimp and cook for 1.5 minutes per side.
- Remove shrimp from heat and allow to rest briefly.
Serve & Enjoy
- Slice the rested steaks and plate with the garlic butter shrimp.
- Serve hot and enjoy your May Bank Holiday feast!
