Grilled Cowboy Steak Recipe Recipe For Shrimp

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GARLIC BUTTER SKILLET STEAK AND SHRIMP



Garlic Butter Skillet Steak and Shrimp image

Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You won't have to go out to get good surf & turf when you can make it at home!

Provided by Marzia

Categories     30 Minute Meals

Time 20m

Number Of Ingredients 11

2 large New York strip steaks (0r 4 small)
8 ounces shrimp, peeled and deveined
salt and pepper
olive oil
1-2 tablespoons cold butter
2 whole cloves of garlic
4 tablespoons softened butter
1 tablespoon garlic, pressed or minced
2 teaspoons chopped thyme (or rosemary, or tarragon)
1 tablespoon chopped flat leaf parsley
a big pinch of maldon sea salt + coarse black pepper

Steps:

  • MAKE THE BUTTER: Combine the butter, garlic, chopped parsley, and chopped thyme with a generous pinch of salt and pepper in a small bowl. Cover and refrigerate until you're ready to use it.
  • PREP THE STEAKS: Make sure to remove the steaks from the refrigerator at least 20 minutes before cooking. Pat down the steaks with a paper towel, brush with just a little bit of olive oil on both sides and generously season your steaks with salt and pepper on both sides, really rub it in and make sure it sticks.
  • COOK: Heat a large cast iron skillet over high heat. Add 1 tablespoon of butter along with roughly 1 tablespoon of olive oil and allow the oil to heat through. Add the steaks to the pan along with the two whole cloves of garlic and cook the steaks for roughly 3-7 minutes on each side depending on the thickness of the steak and your preference of doneness. Check the temperature using a meat thermometer and when it reaches your desired doneness, remove the steaks to a plate and let rest for 5-7 minutes.
  • SHRIMP: If you have a ton of grease leftover from the steak, discard most of it, leaving just 1 tablespoon to cook the shrimp in. While the steak is resting, add the remaining tablespoon of butter to the pan (if you didn't have much oil left) over medium heat and add the shrimp. Move them around and season them with salt and pepper. Cook just long enough for them to curl up into a 'c' shape, about 1 - 1½ minutes.
  • SERVE: when ready to serve, top the shrimp and steak with a generous dollop of the prepared garlic butter and serve warm with your favorite sides!

GRILLED TEXAS SPICY SHRIMP RECIPE | TRAEGER GRILLS



Grilled Texas Spicy Shrimp Recipe | Traeger Grills image

Onion, garlic, and jalapenos are sautéed and then mixed with Traeger's Texas Spicy BBQ before being mixed with grilled shrimp.

Provided by Traeger Kitchen

Categories     Seafood

Number Of Ingredients 10

Olive oil
onion, finely diced
garlic, minced
1/2-1 jalapeño, seeded and minced
Traeger Texas Spicy BBQ Sauce
fresh cilantro, chopped
jumbo shrimp, peeled and deveined
olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
  • Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, garlic, and jalapeño and sauté until softened, 5-7 minutes. Stir in the Traeger Texas Spicy BBQ Sauce. Remove the pot from the heat and cover to keep warm.
  • Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Transfer to a large bowl and gently toss with 2 tablespoons of olive oil until well-coated, then season generously with salt and pepper.
  • Arrange the shrimp directly on the grill grates or in a grill basket. Close the lid and cook, flipping once, until the shrimp is firm, opaque and cooked through, 2-3 minutes per side.
  • Transfer the grilled shrimp to the sauce. Add the cilantro and stir gently to coat. Serve immediately. Enjoy!

COWBOY BUTTER SHRIMP AND GRITS



Cowboy Butter Shrimp and Grits image

The delectable combo of butter, garlic, lemon and parsley known as cowboy butter makes everything better -- even shrimp and grits.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 cup quick-cooking grits
Kosher salt
3 cloves garlic, crushed and peeled
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup chopped fresh Italian parsley, plus more for garnish
1 lemon, zested and cut into wedges
Kosher salt
Hot sauce, for seasoning
2 slices bacon, chopped
1 1/2 pounds large shrimp, peeled and deveined
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon Worcestershire sauce

Steps:

  • For the grits: Bring 4 cups water to boil in a medium saucepan. Whisk in the grits and 1 teaspoon salt. Simmer until the grits are thickened, 5 to 7 minutes. Cover and keep warm.
  • For the shrimp: Meanwhile, pulse the garlic in a mini food processor until chopped. Add the butter, parsley and lemon zest and season to taste with salt and hot sauce. Process until smooth, then scrape into a small bowl. Remove 2 tablespoons of the "cowboy butter" to a small microwave-safe bowl and microwave to melt it; set aside.
  • Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to paper towels to drain. Add the shrimp to the skillet and sprinkle with salt. Cook until no longer pink, about 3 minutes, then remove to a plate. Add 3 tablespoons cowboy butter to the skillet. When the butter is melted, add the onion and cook until it begins to soften, about 3 minutes. Sprinkle with the flour and stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream and Worcestershire until smooth. Adjust the heat to a simmer over medium-low heat and cook until thickened and the onion is tender, about 5 minutes. Add the cooked shrimp and toss to heat through and coat in the sauce, 1 to 2 minutes. Season with hot sauce and salt to taste and squeeze in juice from 1 lemon wedge.
  • Stir the remaining 3 tablespoons cowboy butter into the hot grits until melted. Spoon the grits into shallow bowls. Top with the shrimp and sauce, then drizzle with the melted cowboy butter. Garnish with the cooked bacon and chopped parsley. Serve with the lemon wedges on the side.

GARLIC BUTTER GRILLED STEAK & SHRIMP



Garlic Butter Grilled Steak & Shrimp image

Grilled Steak & Shrimp (SURF AND TURF) slathered in garlic butter makes for the BEST steak recipe! A gourmet steak dinner that tastes like something out of a restaurant, ready and on the table in less than 15 minutes.

Provided by Karina

Categories     Dinner

Time 25m

Number Of Ingredients 7

6 tablespoons unsalted butter, (divided)
4 cloves garlic, ((or 1 tablespoon minced garlic))
1 tablespoon fresh parsley, (chopped)
1 tablespoon olive oil
4 New York Steak strip steaks ((Porterhouse steaks))
Salt and pepper
8 ounces (250 g) shrimp (deveined, tails on or off)

Steps:

  • Mix together butter, garlic and fresh chopped parsley. Refrigerate until ready to use.
  • Heat a large grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.
  • Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spread half of the butter all over of steaks. Transfer steaks to a warm plate and let rest for 5 minutes.
  • While steaks are resting, melt remaining butter. Season shrimp with salt and pepper.
  • Reduce heat to medium and grill your shrimp for 5-6 minutes, depending not the size and thickness of your shrimp. Flip each one halfway through cook time and continue cooking until they turn nice and pink in colour while white and opaque on the inside.
  • Toss remaining butter through shrimp and serve with steak!

Nutrition Facts : Calories 543 kcal, Carbohydrate 1 g, Protein 64 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 325 mg, Sodium 572 mg, ServingSize 1 serving

GRILLED COWBOY STEAK



Grilled Cowboy Steak image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 2-pound bone-in rib-eye steak, about 2 1/2 inches thick, frenched
Coarse salt
Freshly ground black pepper
Safflower oil or other neutral-tasting oil

Steps:

  • Let steak rest at room temperature about 1 hour. Preheat oven to 425 degrees. Heat a grill pan to medium-high. (For cooking steak entirely on a gas grill, see step 3.)
  • Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat, and place on grill pan. Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest 10 minutes before slicing and serving.
  • Alternately, if using a gas grill: Let steak rest at room temperature about 1 hour. Pat steak dry with paper towels. Heat grill to medium-high. When grill is hot, scrub with grill brush and sweep lightly with oil. Season both sides of steak generously with salt and pepper, cover exposed bone with foil to prevent browning, and place on grill. Cover, and grill over direct heat about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Move to indirect heat and continue cooking 6 to 7 minutes more per side, flipping once, for medium-rare (125 degrees on an instant-read thermometer). Remove from grill and let rest 10 minutes before slicing and serving.

GRILLED COWBOY RIB EYE WITH WATERCRESS SALAD



Grilled Cowboy Rib Eye with Watercress Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 8h55m

Yield 2 servings

Number Of Ingredients 12

One 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick
Kosher salt and freshly cracked pepper
Kosher salt and freshly cracked pepper
1 teaspoon Dijon mustard
1/2 teaspoon finely minced shallots
1/2 teaspoon sherry vinegar
3 cups watercress
10 fresh tarragon leaves
1 red radish, thinly sliced
Extra-virgin olive oil, for drizzling
High-quality aged balsamic vinegar, for drizzling
Flaky sea salt, such as Maldon, for finishing

Steps:

  • The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight.
  • One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. It is important to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process.
  • Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.
  • Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices.
  • Place the salad on a plate with the steak. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.

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