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 Shrimp
- Chili Butter Steak and Shrimp Ingredients
- How to Make Chili Butter Steak and 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
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.
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.
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Chili Butter Steak and Shrimp
Ingredients
Steak:
- 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
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
Instructions
- 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!
Looks incredible! I need to give this a try ASAP.