This easy-to-follow Ribeye Cap surf & turf recipe can be made any day of the week and will please everyone. The key here is to cook the steaks first, and while they are resting, cook the shrimp.
Why ribeye cap? Well, it’s actually a great premium cut of meat with all the flavors and fattiness of a ribeye and tenderness of a tenderloin.
Step 1: Prep the ribeye cap
A ribeye cap is the outer muscle of a ribeye. Usually comes in rolled up pieces at the grocery store or butcher. I highly recommend unrolling the steak and removing any silver skin pieces. If cooked with the silver skin, the meat will be tough and unpleasant to eat.
An advantage of having these steak strips is seasoning the inside before rolling it back up for additional flavor. For this recipe, I used Dad’s Steak Seasoning. It’s the perfect beef rub with buttery, rosemary and garlic notes.
Roll the strips back up and tie with butchers twine. Season the outside with Dad’s All Purpose rub for an extra layer of flavor. The seasoning adds the salt and peppery notes needed to finish this cook.
Set the seasoned ribeye caps aside and let the meat sweat allowing the seasoning to penetrate.
Next, clean and devein the jumbo shrimp. Remove the shell but leave on the tail piece. Lightly season with Dad’s All Purpose rub. The extra spice will complement the shrimp and steaks nicely.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Grill the Ribeye Cap Surf & Turf
For this recipe, I used my weber kettle grill. The charcoal adds a great taste to the food that you cannot get on a gas grill. That said, use any grill or stove top.
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. Next, move to the indirect side to get the meat to the desired temperature. For a medium rare, pull the steaks off the grill at an internal temperature of 120 degrees. Rest for 10 minutes.
While the steaks rest, start making the garlic butter. In a small cast iron sauce pan, add a stick of butter, a lot of garlic, crushed red pepper flakes and a dash of Dad’s Steak Seasoning. Let the butter melt and mix with the spice and herbs.
Recipe Tip
- For a more zesty or tangy sauce, make a delicious chimichurri sauce instead of the butter.
Finally, it’s time to grill the shrimp. Do these last as they take the least amount of time. Place the seasoned jumbo shrimp directly on the grates over direct heat and grill one minute per side. That is all it takes. They cook very fast.
Before serving, pour the delicously savory garlic butter over the grilled ribeye cap surf & turf, sprinkle a little bit of parsley for a bite of freshness and enjoy!
Frequently Asked Questions:
What cut of steak should I use? Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
At what temperature should I remove the steak? The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
Can I make this in the oven stove top? All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
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Ribeye Cap Surf & Turf
This easy-to-follow Ribeye Cap surf & turf recipe can be made any day of the week and will please everyone.
Course Main Course
Cuisine American
Keyword ribeye cap surf & turf, ribeye, steak, shrimp, surf and turf, ribeye, grilled steak, grilled ribeye, grilled shrimp
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Servings 4 People
- 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
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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