Combining the best of both land and sea in this Ribeye Steak Surf and Turf recipe! With its juicy steak and succulent shrimp, it is sure to impress even the toughest of crowds!
Start by preheating your cooker to medium-high heat. Let a cast iron skillet come up to temp with it as well.
While that's happening, take the ribeye steaks and rub all sides generously with the Double Pepper Coarse Cow Cover. Let them rest for 10 to 15 minutes at room temperature to sweat through the seasoning.
Rinse the shrimp under cold water. Ensure they are fully dry by patting them with paper towels if necessary. Skewer the shrimp and coat them evenly with the Kosmos Q Lab Seafood and Lemon Twist rub. For an extra burst of flavor, you can squeeze the juice from one fresh lemon over the shrimp.
Once the grill is hot, throw the ribeye steaks on the grates and cook each side for 2-3 minutes. To achieve that perfect medium-rare steak, aim for an internal temperature of about 130°F (54°C). If you prefer your steak more done, add 1-2 minutes per side. After cooking, remove the steaks from the heat and let them rest for 5 to 10 minutes. While resting, top each steak with a slice of Kerrygold butter to melt in the flavors.
While your steaks are resting, place the shrimp skewers on the grill. Cook them for 2-3 minutes on each side until they are fully cooked, aiming for an internal temperature of 145°F (63°C).
The only thing that's left is to prepare the garlic butter sauce. Melt the butter in the cast iron skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, making sure not to brown the garlic. Then pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
Season the sauce with SPG and Double Pepper Cow Cover to taste. If you're opting for the richer version, now is the time to add grated Parmesan cheese and finely chopped herbs like rosemary or thyme. Continue to simmer the sauce for about 5-10 minutes, or until it has thickened to your preference, stirring occasionally to prevent sticking.
Once the sauce is ready, it's time to plate up. Arrange the ribeye steaks and shrimp on your serving plates, then generously pour the garlic butter sauce over both. Garnish with freshly chopped chives if you like, and serve immediately.
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