A quick and UNBELIEVABLY good surf and turf recipe, combining steak and shrimp - this is how it's done! One of the best ways to make a delicious meal for you and/or your loved one on a budget.
Let's get this party started! First up, get those ribeye steaks out of the packaging and use a paper towel to pat any excess moisture off. Now grab your steak rub and give them a good coating on all sides. We used one layer of Cow Cover Hot, followed by a layer of Texas beef. But you can use anything you like.
Next up, put the fresh shrimp in a large enough bowl (if you opt to use frozen shrimp, let it thaw first). Pour in some grapeseed oil, and toss until fully coated. Now add some of the Lemon Twist rub (a.k.a. Lemon SPG), and toss again.
Now skewer the shrimp on some flat skewers - make sure to check for any shell that escaped the peeling.
Let both the ribeyes and the shrimp sit at room temperature for 10 minutes, and get your grill going.
Once the pit is ready, throw the steaks over indirect heat. Cook until core temp hits 100ºF (38ºC), then move them directly over the hot coals. Sear to a core temp of 127ºF (53ºC).
Once the steaks are done, pull them off the heat, and wrap them in aluminum foil until the shrimp is also done cooking.
Time to get the shrimp on there! But first, slice your limes & lemons in half, and give them a light char directly over the hot coals. This will not only make your plate look like a fancy steakhouse dish, it will actually make the juices a little sweeter too!
Now place that skewered shrimp over direct heat too - watch out, this goes fast! Once one side is good, flip, and baste with the molten butter for some extra goodness. Cook until nice and pink.
Ready? Unwrap the steak, slice, and serve alongside the shrimp and charred lemon chunks.
Catch you in the next recipe!
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