Chile Butter Ribeyes with Shrimp is an elegant surf-and-turf perfect for celebrations. Juicy ribeye steaks and jumbo shrimp are coated in a savory butter flavored with green chile, garlic, and onion, delivering restaurant-quality results cooked right on your backyard grill.
Ingredients For Chile Butter Ribeyes with Shrimp:
- Ribeye steaks (4)
- Jumbo shrimp, 1 pound (16–20 count)
- Salted butter, softened (¾ cup)
- Green chile powder (3 teaspoons)
- Granulated garlic (3 teaspoons)
- Onion powder (3 teaspoons)
- Kosher salt (1½ teaspoons)
- Black pepper (1½ teaspoons)
- Fresh parsley for garnish (optional)
About Green Chile Powder
Green chile powder adds a savory, slightly smoky chile flavor without overwhelming heat. Use your preferred brand—it works wonderfully in rubs for steaks, shrimp, and other grilled dishes.
How to Grill Chile Butter Ribeyes with Shrimp
- Remove steaks from the refrigerator and let them come to room temperature while you prepare the shrimp.
- Peel and devein the shrimp, then keep them chilled until ready to grill.
- In a bowl, combine the softened butter with green chile powder, granulated garlic, onion powder, kosher salt, and black pepper. Mix until smooth.
- Pat steaks dry with paper towels and place them on a baking sheet. Spread about 2–3 teaspoons of the chile butter on the top side of each steak.
- Add about 2 tablespoons of the chile butter to the shrimp and toss to coat. Keep shrimp chilled until the grill is ready.
- Prepare the grill to 350°–400° F and set up for indirect cooking.
- Place steaks on the grill butter side up over indirect heat, close the lid, and cook for about 5 minutes.
- Flip the steaks, spread additional butter on the top, and add the shrimp to the grill in a single layer (use a grill pan if your grates are wide). Close the lid and continue cooking for about 5 minutes.
- Remove the shrimp to a bowl, toss with another tablespoon of butter, then return them to the grill for a final sear.
- Use a digital thermometer to check the steaks and shrimp. Steak doneness will vary by thickness—pull steaks at your preferred internal temperature. Shrimp should reach 145° F.
- Remove steaks and shrimp from the grill and let them rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Internal Temperatures for Ribeye Steaks
- Rare: 130° F
- Medium Rare: 140° F
- Medium: 155° F
Grill Facts for This Recipe
- Grill example used: Big Green Egg Large
- Heat source: hardwood lump charcoal
- Recommended wood: hickory or oak
- Grill temperature: 350°–400° F
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, slice the steak before reheating. Heat slices in a skillet with a little olive oil over medium heat, stirring until warmed through.
Serving Suggestions
Serve the Chile Butter Ribeyes and shrimp with grilled sides such as corn on the cob and garlic bread to complete the meal. A simple salad or grilled vegetables also pair nicely.
Nutrition (per serving)
- Calories: 688 kcal
- Carbohydrates: 6 g
- Protein: 48 g
- Fat: 53 g
- Saturated Fat: 30 g
- Cholesterol: 397 mg
- Sodium: 1872 mg
Recipe Summary
Servings: 4 • Prep time: 15 minutes • Cook time: 15 minutes • Additional time: 10 minutes • Total time: 40 minutes
More Steak Recipes to Try
If you enjoy this surf-and-turf, try other grilled steak recipes such as grilled ribeyes with a brown sugar rub, duck fat ribeye steaks for special occasions, ribeyes with pomegranate steak sauce, garlic butter steaks with grilled asparagus, or garlic-and-onion ribeyes for an easy weeknight option.
Add Chile Butter Ribeyes with Shrimp to your next cookout menu; it’s a crowd-pleasing choice for Father’s Day, birthdays, or any special celebration.