Chile Butter Ribeyes with Shrimp is an elegant surf-and-turf perfect for celebrations and backyard grilling. Tender, juicy ribeye steaks and jumbo shrimp are coated in a savory green chile butter flavored with garlic and onion, delivering a restaurant-quality meal at home. This recipe comes together quickly and is ideal for entertaining.
Surf and turf makes a great centerpiece for gatherings and special occasions. With simple prep and bold flavor, this grilled Chile Butter Ribeyes with Shrimp recipe is a crowd-pleaser every time.
Ingredients For Chile Butter Ribeyes with Shrimp:
- Ribeye steaks (4)
- Jumbo shrimp, 1 pound (16–20 count), peeled and deveined
- Salted butter, softened (¾ cup)
- Green chile powder (about 3 teaspoons)
- Granulated garlic (about 3 teaspoons)
- Onion powder (about 3 teaspoons)
- Kosher salt (1 ½ teaspoons)
- Black pepper (1 ½ teaspoons)
- Fresh parsley for garnish (optional)
About the Green Chile Powder
- Green chile powder adds a savory, slightly smoky chile flavor without overwhelming heat. Use your favorite brand or a local option; it pairs beautifully with beef and seafood.
How to Grill Chile Butter Ribeyes with Shrimp
- Remove steaks from the refrigerator and let them come to room temperature while you prepare the shrimp and butter.
- Peel and devein the shrimp, keeping them chilled until ready to grill.
- In a bowl, combine softened salted butter with green chile powder, granulated garlic, onion powder, kosher salt and black pepper. Mix until smooth and fully blended.
- Pat the steaks dry with paper towels and place on a baking sheet.
- Spread about 2–3 teaspoons of the chile butter over the top side of each steak.
- Toss the peeled shrimp with roughly 2 tablespoons of the chile butter and keep chilled until the grill is ready.
- Preheat your grill to a medium range, about 350°–400°F (175°–205°C).
- Cook the steaks butter-side up over indirect heat with the grill lid closed for about 5 minutes.
- Flip the steaks, spread additional butter on the new top side, and continue grilling.
- Place the shrimp on the grill in a single layer (use a grill pan if the grates are wide) and cook with the lid closed for about 5 minutes. Remove shrimp briefly, toss with another tablespoon of butter, then return to the grill to finish.
- Use a digital thermometer to check steak doneness and remove steaks when they reach your target temperature (see internal temperatures below). Cook shrimp until it reaches 145°F.
- Remove steaks and shrimp from the grill and let them rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Internal Temperatures for Ribeye Steaks
- Rare: 130°F
- Medium Rare: 140°F
- Medium: 155°F
Grill Facts for This Recipe
- Typical Grill: Ceramic kamado, kettle, or gas grill works well
- Heat Source: Hardwood lump charcoal or briquettes for added smoke, or gas if preferred
- Optional Wood: Hickory or oak for a mild smoky flavor
- Grill Temperature: 350°–400°F
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, slice the steak before reheating. Reheat in a skillet with a little olive oil over medium heat, stirring until warmed through. Shrimp can be reheated briefly in a pan or enjoyed cold in salads.
Serving Suggestions
Serve these Chile Butter Ribeyes and shrimp with grilled corn on the cob, grilled garlic bread or roasted vegetables for a complete, festive meal.
Nutrition & Yield
Serves: 4 | Total time: about 40 minutes (prep 15 min, cook 15 min, rest 10 min). Approximate calories per serving: 688 kcal. Protein, fat, and sodium values will vary depending on exact portion sizes and specific ingredients used.
Notes
- Use a reliable digital thermometer to ensure accurate doneness for both steak and shrimp.
- If your steaks are thicker or thinner than average, adjust cook time and monitor internal temperature closely.
- Leftovers: store up to 3 days in the refrigerator.
Add Chile Butter Ribeyes with Shrimp to your next cookout menu for a memorable celebration meal—perfect for Father’s Day, birthdays, or any special occasion.