Ribeye Cap Surf & Turf

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This easy-to-follow Ribeye Cap surf & turf recipe can be made any day of the week and will please everyone.

Prep Time15

Cook Time15

Course: Main Course

Cuisine: American

Keyword: grilling recipes, grillin with dad recipes, grilling with dad recipes., ribeye cap surf & turf, ribeye, steak, shrimp, surf and turf, ribeye, grilled steak, grilled ribeye, grilled shrimp

Servings: People

Author: Maciek Zurawski

Ingredients

4 Ribeye caps
12 Jumbo shrimp
1 stick Unsalted butter
2.5 tbsp Dad's all purpose rub
2 tbsp Dad's steak seasoning
2 tbsp Minced garlic
1 tbsp Freshly chopped parsley
1 tsp Crushed red pepper flakes

Instructions

Unroll the ribeye cap and remove any silver skin pieces.
Season the strips with Dad's Steak seasoning and roll the back up. Tie with butchers twine.
Season the outside of the steak with Dad's All Purpose rub and set aside.
Devein and remove shell from shrimp. Lightly season with Dad's All Purpose rub.
Preheat the grill to 400 degrees and set for dual zone cooking.
First, place the ribeye cap steaks on the direct side. Grill for about 2 minutes per side to get a nice crust. Move to the indirect side and cook until the internal temperature of of the steaks reach 125-130 degrees.
Remove from the grill and rest for 10 minutes.
In a small cast iron sauce pan, add a stick of butter, a lot of garlic, crushed red pepper flakes and 1/2 tbsp of Dad's SteakSeasoning.
Place the seasoned jumbo shrimp directly on the grates over direct heat and grill one minute per side.

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