Honey Garlic Surf N Turf
This Honey Garlic Surf N Turf pairs smoky reverse-seared ribeye with juicy shrimp cooked in a sweet, savory, and slightly spicy honey garlic sauce.
Ingredients
- Thick and delicious ribeye steak (bone-in or boneless)
- ½ lb Large shrimp deveined
- Salt for seasoning on the steak
- Neutral oil for binder
Shrimp Dry Rub
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- ½ tsp Chili powder
- ½ tsp Garlic powder
- ½ tsp Black pepper
- 1 tbsp Cooking oil
Honey Garlic Garlic
- ½ cup Soy
- 2 tbsp Honey
- 2 tbsp Sweet chili sauce
- 1 tbsp Unsalted butter
- 1 tbsp Rice wine vinegar
- 2 tsp Sesame oil
- 1 tsp Red pepper flakes
- 2 cloves Minced garlic
Instructions
- Let the ribeye sit at room temperature for about 45 minutes. Lightly coat it with cooking oil and season generously with kosher salt.
- Preheat the smoker to 250°F. Add a few chunks of hickory wood.
- Place the steak on the smoker and cook until it reaches an internal temperature of 115°F.
- Remove the steak and place it on a wire rack. Prepare the grill for direct searing over hot coals.
- Add the shrimp to a bowl with the smoked paprika, chili powder, garlic powder, salt, black pepper, and cooking oil. Toss until evenly coated.
- Heat the grill to about 500–600°F. Place the steak directly over the hot coals and sear for 60–90 seconds per side.
- Transfer the steak back to the wire rack and let it rest for 8–10 minutes.
- Place a cast-iron skillet over the hot coals and heat it for 5–6 minutes.
- Add the soy sauce, honey, rice wine vinegar, sesame oil, sweet chili sauce, red pepper flakes, minced garlic, and butter to the skillet. Stir to combine.
- Add the shrimp and cook for 60–90 seconds. Flip and cook for another 60–90 seconds, tossing them in the honey garlic sauce before removing from the heat.
- Slice the rested ribeye and serve with the honey garlic shrimp.
Video
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