Chili Butter Steak and Shrimp Recipe (In Description)

In this live-fire surf-and-turf masterclass, Derek Wolf demonstrates how to execute a high-impact steak and shrimp combination using a single cast-iron skillet on an outdoor grillGrillTo cook using direct radiant heat.. By structuring the cook into two distinct thermal phases, this technique ensures the ribeyes receive a hard, caramelised crust while the delicate shrimp are poached gently in a bright, emulsified butter sauce without overcooking.

Compound Butter and Thermal Management

The foundation of the dish lies in a structured compound butter containing garlic, red chili flakes, chives, and fried onions. Rolling this mixture into a tight cylinder and chilling it for an hour is essential; it allows for clean portioning into half-inch medallions that melt predictably over the hot beef. For the cook, the grillGrillTo cook using direct radiant heat. is set to direct high heat (around 400°F) with the cast-iron skillet preheated inside. The ribeyes are seasoned simply with salt, pepper, and garlic powder, then seared for two to two and a half minutes per side to target an internal temperature of 120°F. Placing the butter medallions onto the steaks immediately after the flip introduces a rich, seasoned basteBasteTo repeatedly coat food with fat, juices or another liquid while it cooks. that coats the meat as it finishes cooking.

Deglazing and Skillet Transition

The transition between cooking the beef and the seafood is where many chefs falter. After restingRestingAllowing cooked meat or another food to stand before serving so heat and juices can redistribute. the steaks for ten minutes, the skillet must be pulled from the direct heat, and any excess, heavy beef grease discarded to prevent the seafood from tasting greasy. The grillGrillTo cook using direct radiant heat. temperature is then lowered to a moderate 325°F. Returning the pan to the heat and immediately deglazing with white wine and hot sauce lifts the caramelised fondFondThe browned residue left in a pan after searing or roasting. left by the steaks. Whisking in the remaining chili butter creates a glossy, emulsified pan sauce. The shrimp are cooked directly in this liquid for just one and a half minutes per side, preserving their snap and preventing the rubbery texture associated with high-heat searing. This sequential approach showcases how careful heat regulation and pan management can turn simple ingredients into a cohesive, restaurant-quality dish over open coals.