Grilled Ribeye & Garlic Shrimp Surf 'n' Turf

How to Make Grilled Ribeye & Garlic Shrimp Surf 'n' Turf

1. 1

   Step 1: Make the lemon-herb chimichurri

   Hand-chop the parsley finely and place in a bowl. Add 1/3 cup olive oil, zest and juice of one lemon, 3 minced garlic cloves, 1 1/2 tsp kosher salt, and 1/4 tsp crushed red pepper flakes; whisk to combine. Taste and adjust with more lemon or salt if desired; set aside at room temperature so flavors meld.

   For this step

   • 1/3 cupExtra-virgin olive oil
   • 1 cupFresh flat-leaf parsley, packed and finely chopped
   • 2 eachLemons (zest + juice; reserve 1 lemon for wedges)
   • 1 1/2 tspKosher salt
   • 1/4 tspCrushed red pepper flakes
   
2. 2

   Step 2: Season steaks and marinate shrimp

   Pat the ribeyes dry and brush lightly with a teaspoon of olive oil each, then season both sides generously with kosher salt and the black pepper. In a bowl, toss shrimp with a tablespoon olive oil, the remaining minced garlic, smoked paprika, a squeeze of lemon, and a small pinch of salt; let shrimp sit while you preheat the grill (10–15 minutes).

   For this step

   • 4 steakRibeye steaks (10–12 oz each), room temperature
   • 1 lbLarge shrimp, peeled & deveined (16–20 count), tails on or off
   • 1 tspFreshly ground black pepper
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Preheat and oil the grill

   Preheat your gas or charcoal grill to high heat (450–500°F / 230–260°C) and oil the grates to prevent sticking. For crosshatch marks and even cooking, make sure grates are clean and very hot before placing steaks on them.
4. 4

   Step 4: Grill the ribeyes

   Sear the steaks directly over high heat for 4–6 minutes per side for medium-rare (internal 130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. Move thicker cuts to a cooler part of the grill if they’re charring too fast; once cooked to your liking, transfer to a cutting board and tent loosely with foil to rest for 5–10 minutes.
   
5. 5

   Step 5: Grill the garlic shrimp

   While steaks rest, thread shrimp onto skewers or place in a grill basket and cook over direct high heat 1.5–2 minutes per side until opaque and slightly charred. Avoid overcooking; shrimp finish quickly.
   
6. 6

   Step 6: Finish and serve

   Slice steaks against the grain and divide among plates. Toss the grilled shrimp with a few tablespoons of the chimichurri, spoon more chimichurri over the sliced steaks, and serve with lemon wedges. Enjoy immediately — the chimichurri brightens the rich steak while the garlic shrimp add a smoky, briny contrast.
   

1. Hand-chop the parsley finely and place in a bowl. Add 1/3 cup olive oil, zest and juice of one lemon, 3 minced garlic cloves, 1 1/2 tsp kosher salt, and 1/4 tsp crushed red pepper flakes; whisk to combine. Taste and adjust with more lemon or salt if desired; set aside at room temperature so flavors meld.
2. Pat the ribeyes dry and brush lightly with a teaspoon of olive oil each, then season both sides generously with kosher salt and the black pepper. In a bowl, toss shrimp with a tablespoon olive oil, the remaining minced garlic, smoked paprika, a squeeze of lemon, and a small pinch of salt; let shrimp sit while you preheat the grill (10–15 minutes).
3. Preheat your gas or charcoal grill to high heat (450–500°F / 230–260°C) and oil the grates to prevent sticking. For crosshatch marks and even cooking, make sure grates are clean and very hot before placing steaks on them.
4. Sear the steaks directly over high heat for 4–6 minutes per side for medium-rare (internal 130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. Move thicker cuts to a cooler part of the grill if they’re charring too fast; once cooked to your liking, transfer to a cutting board and tent loosely with foil to rest for 5–10 minutes.
5. While steaks rest, thread shrimp onto skewers or place in a grill basket and cook over direct high heat 1.5–2 minutes per side until opaque and slightly charred. Avoid overcooking; shrimp finish quickly.
6. Slice steaks against the grain and divide among plates. Toss the grilled shrimp with a few tablespoons of the chimichurri, spoon more chimichurri over the sliced steaks, and serve with lemon wedges. Enjoy immediately — the chimichurri brightens the rich steak while the garlic shrimp add a smoky, briny contrast.