Description
Surf N Turf with Cowboy Butter is a flavor-packed feast featuring seared ribeye steak and smoky Cajun shrimp topped with zesty, garlicky cowboy butter. This quick and easy recipe delivers steakhouse-quality results in under 30 minutes—perfect for special dinners or weeknight splurges. That cowboy butter? It’s rich, herby, lemony, and downright addictive. A total game-changer. Serve with roasted veggies or grilled bread and prepare to impress!
Ingredients
For the Ribeye Steak
2 boneless ribeye steaks
Kosher salt
Freshly cracked black pepper
1 tablespoon olive oil or avocado oil
For the Cajun Grilled Shrimp
1 pound large raw shrimp, peeled and deveined (tails on)
1 tablespoon olive oil
1 teaspoon Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon garlic powder
Juice of ½ lemon
For the Cowboy Butter
½ cup (1 stick) unsalted butter, melted
2 garlic cloves, finely grated
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives or scallions, chopped
1 teaspoon Dijon mustard
½ teaspoon crushed red pepper flakes (or to taste)
¼ teaspoon kosher salt
¼ teaspoon black pepper
Instructions
Make the Cowboy Butter:
In a bowl, whisk together melted butter, garlic, lemon juice and zest, Dijon mustard, parsley, chives, red pepper flakes, salt, and pepper. Taste and adjust seasoning. Keep warm.Prepare the Shrimp:
In a medium bowl, toss shrimp with olive oil, Cajun seasoning, smoked paprika, garlic powder, and lemon juice. Thread onto skewers or prep for skillet.Grill or Sear the Shrimp:
Cook over medium-high heat for 2–3 minutes per side, until opaque and lightly charred. Remove from heat and brush with warm cowboy butter.Cook the Steaks:
Pat steaks dry and season generously with salt and pepper. Heat grill or skillet to high. Add oil and sear steaks for 3–5 minutes per side. Let rest 5 minutes, then slice against the grain.Assemble and Serve:
Plate sliced steak and shrimp. Drizzle with remaining cowboy butter and garnish with extra herbs or lemon wedges. Serve hot!
Notes
Let steaks come to room temperature before cooking for the best sear.
Cowboy butter can be made ahead and gently reheated before serving.
Use a thermometer for perfect steak doneness: 130–135°F for medium-rare.
Leftovers? Try them in tacos or over rice with extra cowboy butter.
Swap ribeye for filet, NY strip, or even chicken thighs—anything grilled loves this butter!
Want more bold flavor ideas? Try my Spicy Crawfish Ramen Cups or this crowd-favorite Burrito Quesadilla Loaf.