This Grilled Ribeye Steak with a creamy cajun shrimp sauce will elevate your next surf n turf night! Grilled steak is solid by itself for dinner, adding the shrimp is elevated but when you add the cajun sauce that the steaks and shrimp gets smothered in is life-changing!
There is no reason to go to a high-dollar steak house for a good meal. With a little planning and the proper ingredients, you can have the fancy steak dinner experience at home.
HOW TO GRILL THE BEST STEAK
For this particular cook, the ribeye steak is perfect. It is rich in flavor and all of the inner fat that renders down creates the ultimate tender and juicy steak.
One of the best ways to unlock these flavors and tenderness is by doing a reverse sear. This is where the steak is placed in a smoker for a low and slow smoke session, I like to add hickory wood chunks for this. Once the steaks are smoked at a low temperature until an internal temperature of 118 degrees F they get seared for 60-90 seconds per side until they are medium rare to finish. Let’s go through the stages for the best results.
- Season the steaks with salt, pepper and garlic powder and let sit for 20-30 minutes. During this time, fire up the smoker and set the temperature to 250 degrees F with hickory wood chunks.
- Add the steaks and let them smoke until they hit an internal temperature of 118 degrees F. This will take about 30-40 minutes, depending on the thickness of the steaks. Remove the steaks once they hit that desired temperature. Place them on a wire rack with a baking sheet underneath.
- During this time, set the grill up for direct searing and sear the steaks for 60-90 seconds per side. I like to grill the steaks to 125 degrees F internally and then remove for the final resting. Cover with aluminum foil and let them rest for 8-10 minutes.
SIMPLE CREAMY CAJUN SHRIMP SAUCE
This is the step that takes your meal from good to excellent. The shrimp doesn’t take long to make and the sauce is very simple and easy.
Once the steaks are removed from the grill add a cast iron skillet over the coals and let heat up for about 5-6 minutes. At this point add one tablespoon of avocado oil and one tablespoon of unsalted butter. Add the shrimp and grill them for 60-90 seconds per side. This is quick and easy so don’t leave them alone, be on the site because nothing is worse than overcooked shrimp.
Remove the shrimp and place them in a bowl and cover with aluminum foil. In the same skillet Add a bit more butter with some garlic and let cook for a minute or two. Now add beef broth and let it cook for a few more minutes before adding heavy cream. Let the mixture simmer for a few minutes and then add in dijon mustard and cajun seasoning, stir and cook for a few minutes. Add some parmesan cheese and stir it in for a few minutes and then finish with lemon juice and a splash of sriracha. Stir for a few more minutes.
Stir and let the sauce thicken to your preference and be sure to have it on low heat and add the shrimp back into the sauce. Toss the shrimp in the sauce for a bit to coat it, cut the heat and let it sit for a few minutes.
At this time, get the steaks and slice them against the grain and plate. When the steaks are platted, top them with the creamy cajun shrimp sauce with parsley to garnish.
Time to feast, I hope you have a fantastic meal!
Below is a printable recipe card!
Grilled Ribeye Steak with a Creamy Cajun Shrimp Sauce
- 2 Ribeye steaks
- Salt, pepper and garlic for seasoning
- Avocado oil
Creamy Cajun Shrimp Sauce
- 1 lb Shrimp deviend
- 4 cloves Minced garlic
- Salt, pepper and garlic for seasoning
- 2 tbsp Cajun seasoning
- 3 tbsp Unsalted butter
- 1 cup Heavy cream
- ½ cup Parmesan cheese
- ¼ cup Beef broth
- 3 tbsp Dijon Mustard
- 1 Lemon juiced
- 1 tbsp Sriracha
- Start off by preparing the steaks and seasoning them with salt, pepper and garlic powder. Let them sit at room temperature for 20-30 minutes and fire up the smoker to 250 degrees F with hickory wood chunks.
- When the temperature hits 250 degrees F add the steaks for smoking. Smoke for about 30-40 minutes. The steaks need to reach 118 degrees F internally before removing for searing.
- While the steaks are smoking, season the shrimp with salt, pepper, smoked paprika and garlic powder, now set them to the side.
- Remove the steaks and set the smoker for searing over direct heat. Once the coals are ready for searing, add the steaks and sear for 60-90 seconds, until they are a medium rare. Remove the steaks and place on a wire rack with a baking sheet underneath and cover with aluminum foil.
- Place a cast iron skillet over the direct coals and add a tablespoon or two of avocado oil with a few tablespoons of unsalted. Add the shrimp and sear for 60 seconds and then flip the shrimp, once the shrimp are flipped start to butter baste them for another minute or two. Remove the shrimp and place them in a bowl.
- In the skillet, add minced garlic and cook for a few mins. Add beef broth, stir for a few minutes, add heavy cream, stir for a few minutes, add dijon mustard and stir in for a few minutes, add parmesan cheese, stir for a few minutes, add lemon juice and sriracha and stir for a few more minutes. Cut the temp off and toss the shrimp back in and stir for a few minutes.
- Slice the steaks and plate, top them off with a hefty amount of the creamy cajun shrimp sauce.
- Enjoy with family and friends!
Smoking a steak is one of the most elegant ways to prepare this classic dish. The slow cooking process combined with the smoky flavor gives the steak a rich, juicy, and tender texture that is sure to please. Pairing it with a creamy shrimp sauce adds another layer of flavor and complexity, creating an elegant and satisfying meal. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to impress. Remember to be patient–the smoking process takes time, but your patience will be rewarded with an incredible meal!
The creamy shrimp sauce is the perfect complement to the smoky steak, adding a burst of fresh and rich flavor with every bite. The sauce is made with a simple combination of shrimp, cream, and seasonings, creating a velvety texture that complements the steak perfectly. Whether you choose to serve the steak with the sauce on top or on the side or mixed together as part of a delicious dish, this recipe is sure to be a hit! So why not give it a try tonight?
DID YOU ENJOY THIS STEAK WITH A CREAMY SHRIMP SAUCE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe
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