1cupunsalted butterat room temperature - one stick
lemon zestfrom one lemon
2tablespoonslemon juice
2clovesgarlicpressed or finely minced
.25teaspoonsea salt
.25cupItalian parsleyfinely chopped
Steak
1.5poundsribeye steaksor NY Strip, Sirloin
1tablespoonolive oilplus more for the grill
1tablespoongarlic-pepper seasoning
Shrimp
1poundraw shrimp, largepeeled and deveined
1tablespoonolive oil
0.5tablespoongarlic-pepper seasoningmore or less based on your own tastes
Instructions
Garlic-Herb Butter
Mix the butter, garlic, lemon zest and juice, and the chopped parsley together in a small bowl. Refrigerate until ready to use.
Steaks
Heat the grill over high heat and brush the grates with olive oil. Brush steaks lightly with oil and sprinkle all sides generously with garlic-pepper seasoning.
Place steaks on the hot grill. Cook for 5 minutes, flip over and cook for an additional 5 minutes for medium-rare (thermometer should read 125 to 130 degrees). Transfer steaks to a plate, cover with foil, and allow to rest for 5 to 10 minutes. They will continue to cook while they rest and will get your to the perfect temperature of 130 to 135.
Shrimp
Slide the shrimp onto the skewers. Brush with olive oil, flip over to coat both sides and sprinkle with garlic pepper seasoning.
Reduce heat to medium and grill the shrimp for 2 to 3 minutes, flip and continue cooking for an additional 2 to 3 minutes until they turn pink. Amount of time needed to cook will depend on the size of your shrimp.
Place shrimp in a large bowl and toss with 3 tablespoons of garlic-lemon butter.
All grills cook differently, and thinner steaks will take less time to cook. Use your thermometer to gauge your actual cooking time.
I used a small scoop for the butter, nice and simple, but you can also roll in plastic wrap in the shape of a log, or place butter mixture into silicone mold shapes for a fancier presentation. Shown in this Grilled Steak post.
Allow steaks to come to room temperature before placing them on the grill.
If using a less tender cut of meat, you may want to marinate the meat over night: 2 tablespoons Canadian/Montreal seasoning + 2 tablespoons red wine vinegar + 4 tablespoons water + 4 tablespoons olive oil.