Chili Butter Steak and Shrimp
Going for a classic OTFC recipe today with this Chili Butter Steak and Shrimp. It’s the best of surf and turf all in one skillet. The star of this show is really the chili butter and I used it on both the steak and shrimp! That butter along with the spicy citrus flavoring from my new Red FYR Hot Sauce really took this dish to the next level. All you need is 30 minutes of prep time and 30 minutes of cook time to serve up to four people! It’s a great way to make your guests feel special. Table of Contents Why You’ll Love Chili Butter Steak and ShrimpChili Butter Steak and Shrimp IngredientsHow to Make Chili Butter Steak and ShrimpMake Your Chili ButterPrep Your SteaksCook Your SteaksCook the ShrimpMore on Surf and TurfTips and TricksHow to Store Leftovers & ReheatWhat to Serve with Chili Butter Steak and ShrimpRecipe FAQ’s Flavor X Fire & FOOD X FireChili Butter Steak and Shrimp Recipe Why You’ll Love Chili Butter Steak and Shrimp Chili Butter Steak and Shrimp Ingredients How to Make Chili Butter Steak and Shrimp Make Your Chili ButterPrep Your SteaksCook Your SteaksCook the Shrimp Make Your Chili Butter Prep Your Steaks Cook Your Steaks Cook the Shrimp More on Surf and Turf Tips and Tricks How to Store Leftovers & Reheat What to Serve with Chili Butter Steak and Shrimp Recipe FAQ’s Flavor X Fire & FOOD X Fire Chili Butter Steak and Shrimp Recipe Why You’ll Love Chili Butter Steak and Shrimp Surf and turf meals provide a deliciously unique flavor. In this recipe, the bite of heat from the chilli flakes in the chili butter complements the meaty flavor of the steak and the seafood goodness of the shrimp, so it’s definitely bringing a ton of flavor. Overall, this is a very straightforward and classic recipe your entire family will love. Chili Butter Steak and Shrimp Ingredients First, you’ll make your homemade chili butter. To do this grab some unsalted butter, red chili flakes, minced garlic cloves, chopped chives, and kosher salt. Remember, this chili butter is really what brings the entire recipe to the next level! We’re doing a simple seasoning on the ribeye steaks so that it doesn’t compete with the chili butter. All you’ll need is some kosher salt, black pepper and garlic powder. We’ll also use a bit of oil, but only to help bind the seasoning to the steak. Lastly, you’ll cook your shrimp with some white wine, FYR Red Hot Sauce, and homemade chili butter– this combo packs a lot of flavor! How to Make Chili Butter Steak and Shrimp Make Your Chili Butter Begin this tasty recipe by adding all the ingredients for the chili butter to a small bowl and mixing together. You’ll need softened butter for this so that it’s mixable, so keep that in mind before starting this recipe. Grab plastic wrap or some non-stick wax paper at 1-1.5ft in length. Place butter mixture on one side of the paper, then carefully roll it into a “log” shape. Then take the spicy butter and set it in the fridge for 1 hour to set. Prep Your Steaks Next, lather your ribeye steaks with oil and then season them with the salt, pepper and garlic powder. Set to the side. Preheat your grill to high heat temperature (around 400F) for direct cooking. Then add a cast iron skillet to the grill 2 minutes before cooking so that it can preheat. While letting the cast iron preheat, you should also make sure to pull your chili butter out of the fridge and slice into ½“ medallions. This way it’ll be ready to go once you start cooking the steaks. Cook Your Steaks Toss a bit of clarified butter into the skillet and let it melt. Add your steaks to the skillet and cook until 120F internal (around 2-2.5 minutes per side). After you have flipped the steaks, top each steak with 1 medallion of the chili butter and let it melt. When the steaks are done cooking, pull them off and let them rest for 10 minutes. Pull your skillet off the heat and discard any excess grease from cooking the steaks. Cook the Shrimp Add the skillet back on to the grill at a slightly lower temperature (around 325F). Then, deglaze the skillet with white wine in preparation for our shrimp. Add some hot sauce next, along with the rest of the chili butter. Once the butter has fully melted, add your shrimp into the skillet and let cook for 1.5 minutes per side. When done, pull off and let shrimp rest at room temperature. Garnish with some fresh herbs on the top or spicy chili peppers on the side, if desired. Slice into your steaks and serve with your shrimp. Enjoy! More on Surf and Turf Tips and Tricks For the best results, it’s a good idea to start making your homemade butter far in advance. It needs to set for at least an hour, or it will be too soft to slice into medallions. Keep in mind, the white wine and FYR Red Hot Sauce are key to deglazing your skillet and also adding a depth of flavor for the shrimp in this dish. How to Store Leftovers & Reheat If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Then reheat slowly in a skillet for maximum flavor. What to Serve with Chili Butter Steak and Shrimp The sharpness of the chili butter works best with foods that offset the spicy food. So, to balance out this hearty meal, add some sweet corn, roasted sweet potato, green beans, and citrusy cocktails with lime juice or lemon juice. Recipe FAQ’s What Does Surf and Turf Contain? Surf and Turf recipes usually have a steak paired with some sort of seafood dish. The seafood could be lobster, shrimp, crab, scallops, or any other sort of shellfish. What is the Best Way to Season Shrimp? This recipe utilizes white wine, FYR Red Hot Sauce, and homemade chili butter. If you don’t have all of these ingredients or want to try for a different type of flavor, you can use salt and pepper, citrus juices, garlic, and other fresh herbs to season to your taste. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 3 Ribeye Steaks▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ Canola Oil as needed ▢ 3 Ribeye Steaks ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ Canola Oil as needed Shrimp: ▢ 1 lbs Shrimp▢ 2 tbsp White Wine▢ 1 tbsp FYR Red Hot Sauce▢ Chili Butter ▢ 1 lbs Shrimp ▢ 2 tbsp White Wine ▢ 1 tbsp FYR Red Hot Sauce ▢ Chili Butter Chili Butter: ▢ 8 oz Unsalted Butter▢ 1 tbsp Red Chili Flakes▢ 1 tbsp Minced Garlic▢ 1 tbsp Fried Onions▢ 1.5 tsp Chopped Chives▢ Kosher Salt to taste ▢ 8 oz Unsalted Butter ▢ 1 tbsp Red Chili Flakes ▢ 1 tbsp Minced Garlic ▢ 1 tbsp Fried Onions ▢ 1.5 tsp Chopped Chives ▢ Kosher Salt to taste Begin by adding all the ingredients for the chili butter to a bowl and mixing together. Grab plastic wrap or some non-stick wax paper at 1-1.5ft in length. Place all the mixed butter on one side of the paper, then carefully roll it into a “log” shape. Place the butter in the fridge for 1 hour to set.Next, lather your ribeye steaks with oil and season with the salt, pepper and garlic powder. Set to the side.Preheat your grill to high heat temperature (around 400F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking along with the clarified butter. Make sure to also pull your butter out of the fridge and slice into ½“ medallions.Add your steaks to the skillet and cook until 120F internal (around 2-2.5 minutes per side). After you have flipped the steaks, top each steak with 1 medallion of the Garlic Butter and let it melt. When the steaks are done cooking, pull them off and let them rest for 10 minutes.Pull your skillet off the heat and discard any excess grease from cooking the steaks. Add the skillet back on to the grill at a slightly lower temperature (around 325F), and deglaze the skillet with white wine. Add some hot sauce next, along with the rest of the garlic butter. Once the butter has fully melted, add your shrimp into the skillet and let cook for 1.5 minutes per side. When done, pull off and let shrimp rest.Slice into your steaks and serve with your shrimp. Enjoy! Begin by adding all the ingredients for the chili butter to a bowl and mixing together. Begin by adding all the ingredients for the chili butter to a bowl and mixing together. Grab plastic wrap or some non-stick wax paper at 1-1.5ft in length. Place all the mixed butter on one side of the paper, then carefully roll it into a “log” shape. Grab plastic wrap or some non-stick wax paper at 1-1.5ft in length. Place all the mixed butter on one side of the paper, then carefully roll it into a “log” shape. Place the butter in the fridge for 1 hour to set. Place the butter in the fridge for 1 hour to set. Next, lather your ribeye steaks with oil and season with the salt, pepper and garlic powder. Set to the side. Next, lather your ribeye steaks with oil and season with the salt, pepper and garlic powder. Set to the side. Preheat your grill to high heat temperature (around 400F) for direct cooking. Preheat your grill to high heat temperature (around 400F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking along with the clarified butter. Add a cast iron skillet to the grill 2 minutes before cooking along with the clarified butter. Make sure to also pull your butter out of the fridge and slice into ½“ medallions. Make sure to also pull your butter out of the fridge and slice into ½“ medallions. Add your steaks to the skillet and cook until 120F internal (around 2-2.5 minutes per side). Add your steaks to the skillet and cook until 120F internal (around 2-2.5 minutes per side). After you have flipped the steaks, top each steak with 1 medallion of the Garlic Butter and let it melt. After you have flipped the steaks, top each steak with 1 medallion of the Garlic Butter and let it melt. When the steaks are done cooking, pull them off and let them rest for 10 minutes. When the steaks are done cooking, pull them off and let them rest for 10 minutes. Pull your skillet off the heat and discard any excess grease from cooking the steaks. Pull your skillet off the heat and discard any excess grease from cooking the steaks. Add the skillet back on to the grill at a slightly lower temperature (around 325F), and deglaze the skillet with white wine. Add the skillet back on to the grill at a slightly lower temperature (around 325F), and deglaze the skillet with white wine. Add some hot sauce next, along with the rest of the garlic butter. Add some hot sauce next, along with the rest of the garlic butter. Once the butter has fully melted, add your shrimp into the skillet and let cook for 1.5 minutes per side. Once the butter has fully melted, add your shrimp into the skillet and let cook for 1.5 minutes per side. When done, pull off and let shrimp rest. When done, pull off and let shrimp rest. Slice into your steaks and serve with your shrimp. Enjoy! Slice into your steaks and serve with your shrimp. Enjoy! Serving: 4g | Calories: 887kcal | Carbohydrates: 5g | Protein: 58g | Fat: 71g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 408mg | Sodium: 2102mg | Potassium: 870mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2065IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!