Begin by adding all the ingredients for the BLK Garlic 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 2 hours to set.
Next, slather your ribeye steak with BLK Hot sauce as a binder and season with the salt, pepper and garlic powder. Set to the side until ready to cook.
Preheat your grill to medium high heat temperature (around 375F) for direct cooking.
Add your steaks to the grill and cook until 120F internal (around 10-15 minutes per side).
When the steaks are done cooking, pull them off, top with a large medallion of the BLK Garlic Butter and let them rest for 10 minutes.
Next, add a skillet to the grill at a slightly lower temperature (around 325F), and add 2-3 medallions of the BLK 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!