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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
  1. 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
  1. 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
  1. 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)
  1. 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
  1. 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
  1. 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.