Rib Eye Steaks and Shrimp

 
 

















 

The perfect surf and turf dinner for Valentine's Day!  Succulent shrimp seasoned with Old Bay seasoning and a thick, juicy, tender steak that melts in your mouth.  Nothing says summer like grilled steak and shrimp.

Rib Eye Steaks and Shrimp

2-4 rib well marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
garlic powder
olive oil 
1 pound of unpeeled large raw shrimp
2 lemons sliced in half

Remove the steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes. This is important if you want them to cook evenly with no cold spots.
 




















 

 

Heat a gas or charcoal grill to high (about 500 degrees). It is important to preheat your grill for at least 10-15 minutes to reach that temperature. Add some vegetable oil to a thickly folded paper towel or old dish towel and using tongs, oil the hot grill by rubbing the oil saturated towel across grill grates.

 

 

Meanwhile, Place steaks on a large platter and drizzle them with a little olive oil. Then generously season all sides with salt and pepper and garlic powder.
 
Brush shrimp with olive oil and generously season with Old Bay Seasoning.  Do not peel shrimp.... they are best grilled with shell on.  Set aside until steaks are finished

 

When the grill is ready, place the steaks on the grates and cover the grill. Cook, undisturbed, for about 4-5 minutes. Flip steaks over, cover the grill and cook for another 4-5 minutes for medium rare.
Remove steaks from grill and transfer to platter. Tent with aluminum foil.  Allow steaks to rest for at least 10 minutes.  

Grill shrimp for 2 minutes on each side, until shells are pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.  Serve with steak and side dish.

 








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