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!