Surf and Turf with Garlic Herb Ghee Compound (Picanha & Shrimp)

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories per serving: ~720 kcal

Why You’ll Love This Recipe

This Surf and Turf recipe is all about balance—rich, juicy Picanha steak with a beautiful seared crust paired with smoky, grilled shrimp, all finished with a homemade garlic herb ghee compound butter that melts into every bite. Whether you’re cooking for a special occasion, hosting a backyard BBQ, or just want to try something bold and flavorful, this recipe delivers serious steakhouse quality at home.

How do you reverse sear Picanha steak?

The reverse sear method starts by cooking your steak over indirect heat until it’s almost done, then finishing it over high heat to develop that iconic crust. It’s one of the best ways to cook thick cuts like Picanha, giving you a perfect medium-rare center and a crisp, flavorful exterior. If you’ve never tried this technique before, don’t worry—we’ll walk you through each step.

How do you grill shrimp without overcooking it?

Shrimp cook quickly, and they’re easy to overdo. The key is to use high heat and keep a close eye on the grill. Once the shrimp turn pink, opaque, and have slight char marks, they’re done. We recommend using jumbo shrimp for this recipe so you get a nice bite and they don’t dry out on the grill.

What makes garlic herb ghee so good on grilled meat?

Ghee is clarified butter, meaning the milk solids have been removed, which gives it a higher smoke point and a rich, nutty flavor. When you mix in garlic and fresh herbs, it becomes a compound butter that melts beautifully over warm meat and seafood. It adds flavor and moisture, and it’s especially good with grilled dishes like steak and shrimp.

Ingredients

For the Picanha (Coulotte Steak)

2 lbs Picanha steak (fat cap scored)
Kosher salt
Fresh cracked black pepper
1 tsp garlic powder
1 tsp smoked paprika
Optional: a dash of cayenne for a kick

For the Shrimp

1 lb jumbo shrimp, peeled and deveined
1 tsp hot sauce
1 tsp Tony’s Cajun seasoning
1/2 tsp garlic powder

Garlic Herb Ghee Compound Butter

1/2 cup ghee, room temperature
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
1 tbsp minced garlic
1 tsp lemon juice
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Step 1: Make the Garlic Herb Ghee Compound

In a bowl, combine the softened ghee with chopped parsley, rosemary, minced garlic, lemon juice, salt, and pepper. Mix thoroughly until the herbs and garlic are evenly distributed. Scoop the mixture onto a piece of parchment paper, roll it into a log shape, and twist the ends. Chill in the refrigerator for at least 30 minutes so it can firm up and slice cleanly.

Step 2: Season the Picanha

Pat the Picanha steak dry with paper towels to help the seasoning stick and promote a good sear. Use a sharp knife to score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Season the entire steak liberally with salt, pepper, garlic powder, smoked paprika, and a touch of cayenne if you like heat. Let the steak rest at room temperature for 15–20 minutes while you prep the shrimp.

Step 3: Prep the Shrimp

In a medium bowl, toss the peeled and deveined shrimp with hot sauce, Cajun seasoning, and garlic powder until well coated. You can thread them onto skewers to make grilling easier, especially if your grill grates are wide. Set the shrimp aside while the steak cooks.

Step 4: Grill the Picanha (Reverse Sear Method)

Set up your grill for two-zone cooking—one side with indirect heat and the other with direct high heat. Place the Picanha on the cooler side of the grill, fat side up. Close the lid and cook until the internal temperature reaches about 115–120°F, which should take around 20 minutes depending on thickness. Move the steak to the hot side of the grill, fat side down, and sear for 1–2 minutes per side until it develops a nice crust and reaches 130°F for medium-rare. Let the steak rest for 10 minutes before slicing.

Step 5: Grill the Shrimp

While the steak is resting, place the shrimp directly over high heat. Grill for about 2–3 minutes per side, flipping once, until they’re pink, slightly charred, and just cooked through. Remove them from the grill right away to avoid overcooking.

Step 6: Plate and Finish

Slice the Picanha against the grain into thin, juicy strips. Arrange the steak and shrimp on a platter or individual plates, then top each serving with a thick slice of the garlic herb ghee compound butter. The heat from the meat will melt the butter, creating a rich and flavorful finish.

Below is a printable recipe card!

Surf and turf plated with garlic butter on top

Surf and Turf with Garlic Herb Ghee Compound

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Ingredients Method

Ingredients

For the Picanha (Coulotte Steak):

2 lbs Picanha steak fat cap scored
Kosher salt
Fresh cracked black pepper
1 tsp garlic powder
1 tsp smoked paprika
Optional: a dash of cayenne

For the Shrimp:

1 lb jumbo shrimp peeled and deveined
1 tsp hot sauce
1 tsp Tony’s Cajun seasoning
1/2 tsp garlic powder

Garlic Herb Ghee Compound Butter:

1/2 cup ghee room temperature
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
1 tbsp minced garlic
1 tsp lemon juice
1/2 tsp sea salt
1/4 tsp black pepper

Method

Step 1: Make the Garlic Herb Ghee Compound

In a bowl, mix together the softened ghee, parsley, rosemary, garlic, lemon juice, salt, and pepper. Stir well until combined. Spoon the mixture onto parchment paper and roll into a log. Chill in the fridge for at least 30 minutes until firm.

Step 2: Season the Picanha

Pat the steak dry using paper towels. Score the fat cap in a crosshatch pattern. Season both sides generously with salt, pepper, garlic powder, smoked paprika, and cayenne if using. Let it sit at room temp while preparing the shrimp.

Step 3: Prep the Shrimp

In a bowl, toss shrimp with hot sauce, Cajun seasoning, and garlic powder. If desired, thread onto skewers to make grilling easier.

Step 4: Grill the Picanha (Reverse Sear Method)

Set up your grill for two-zone cooking—one side for indirect heat, one for direct. Grill the steak on indirect heat (fat side up) until it reaches an internal temp of 115–120°F, about 20 minutes. Then move it to direct heat, fat side down, and sear for 1–2 minutes per side until it reaches 130°F for medium-rare. Remove and let it rest for 10 minutes.

Step 5: Grill the Shrimp

Grill the shrimp over direct heat for about 2–3 minutes per side until pink, opaque, and lightly charred. Squeeze with lemon juice if desired.

Step 6: Plate and Finish

Slice the picanha steak against the grain. Plate with shrimp, then top with slices of the chilled Garlic Herb Ghee Compound Butter. Let it melt over the hot meat and serve immediately.

Pro Tips

Use a meat thermometer to avoid overcooking the Picanha.
Chill the compound butter long enough to slice neatly.
Ghee is great for grilling because it won’t burn as easily as regular butter.

Nutrition (per serving)

Calories: 720
Protein: 58g
Fat: 48g
Carbs: 3g
Sugar: 1g

Pairing Ideas

Grilled asparagus
Garlic mashed potatoes
Charred corn on the cob
Fresh lemonade or herbal iced tea

Final Thoughts

This Surf and Turf recipe with garlic herb ghee compound is a fantastic way to elevate your next cookout. Whether you’re new to grilling or a seasoned pro, this recipe gives you bold flavor, great texture, and a balanced plate of juicy steak and smoky shrimp. It’s simple enough for a weeknight dinner but impressive enough to serve guests. Make it once and you’ll want to keep it on repeat all summer long.

Looking for more grilled recipes like this? Explore our full recipe index for more steak ideas, shrimp recipes, and grilling techniques that will take your BBQ game to the next level.

See all my recipes at the link below!