surf n turf recipe - Date Night Dinner on a Blackstone Griddle

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and more affordable than ribeye.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

shrimp

🥗Healthier: scallops

💰Cheaper: chicken breast

Chicken is more budget-friendly than shrimp.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often more accessible and last longer.

Preheat the Blackstone griddle on high heat.

Season the prime rib eye steaks with kosher salt, black pepper, and gq rub, ensuring an even coating.

Place the seasoned steaks on the hot griddle and listen for the sizzle, indicating a good sear.

Cook the steaks for 1.5 minutes on one side, then flip them over.

Continue flipping the steaks every 1.5 minutes to ensure even cooking and maintain a medium rare doneness.

Cover the steaks with a lid to help them cook evenly.

Remove the shells from the large shrimp, leaving the tails intact, and devein them.

Cook the steaks until they reach an internal temperature of 125 degrees Fahrenheit, anticipating a carryover cook to 130 degrees.

Prepare a compound butter by mixing softened salted butter with minced garlic and fresh parsley.

Once the steaks are cooked, place them in a pan to capture the juices and add the compound butter to melt over them.

Reduce the heat on the griddle to low after removing the steaks.

Add the shrimp to the pan on low heat to avoid overcooking them.

Add the compound butter to the shrimp and turn them to coat in the garlic and butter mixture.

Cook the shrimp until they turn pink, indicating they are done, which takes about 5-7 minutes.

Add sage and thyme to the shrimp for additional flavor, allowing them to sweat in the garlic butter.

After the shrimp are cooked, let the steaks rest for 15 minutes to allow the juices to redistribute.

Serve the steaks with the melted garlic butter and juices poured over them, finishing with a squeeze of citrus for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens