Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin. Lather your steaks with oil and season with my Cowboy Butter Rub. Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.

In a bowl, mix together all the ingredients for the Cowboy Butter and set to the side.

Preheat your grill to medium high heat temperature (around 375F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal. Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull off and let rest for 10 minutes.

Add the skillet to the grill at a slightly lower temperature (around 325F) along with canola oil. Add my Cowboy Butter Rub to the shrimp and mix together. Add the shrimp to the skillet and cook the shrimp for 2-3 minutes until they develop into a nice “C” shape and change from opaque to white. When done, pull off and let shrimp rest.

Slice into your steaks and serve with your shrimp on top. Garnish with more butter on top and enjoy!