**A Culinary Journey: Preparing Shrimp and Steak**

As we begin our culinary journey, we find ourselves at the market, looking for fresh ingredients to create a mouth-watering dish. The aroma of succulent shrimp wafts through the air, enticing us to try them in a new recipe. We're on the hunt for a nice color on the other side, and we're excited to flip them over, give them some love and affection, and then remove the shrimp, which is probably about 75-80 percent of the way done.

The next step in our culinary adventure is to prepare a sauce that will complement the flavors of the shrimp. We like to cook the shrimp first because it starts to release its natural flavor in the bottom of the skillet, which we'll use to flavor our sauce. The shrimp smells amazing on its own, and with a few seasonings, it's going to be incredible. We're using a slotted spoon to take those shrimp out and place them on a sheet pan or plate.

As we wait for the shrimp to cook, we're left with the flavorful goodness of the garlic butter sauce. The next ingredient that joins the party is one stick of butter, which we'll melt and then add diced shallots to create a rich and savory base. To take it to the next level, we're also going to grate one lemon, squeeze its zest for flavor without adding acidity, and add some lemon juice as well. We'll finish off this sauce with some capers for their briny flavor, a pinch of chicken bouillon powder to amplify the taste, some red pepper flakes for heat, parsley for fresh herb flavor, and a sprinkle of blue cheese crumbles to add depth.

Just when we think it's all about the shrimp, our chef surprises us by adding a little bourbon to deglaze the pan. The aroma is intoxicating, and we can't wait to taste the final product. We're talking about a garlic butter sauce that's going to elevate our dish to new heights. With a pinch of salt and pepper to balance out the flavors, we'll toss those shrimp in the sauce and let it finish cooking.

**The Steak: A Caveman-Style Seared Steak**

While our shrimp is basking in its flavorful sauce, our chef decides to sear off an impressive Tomahawk steak. The charcoal is hot, and with a few quick flips, we create a beautiful crust on the outside of the steak. This method is perfectly safe to do at home and imparts a unique flavor that's simply unmatched.

As we wait for the steak to cook, our chef reveals the secret to cooking with lump charcoal: it's all about creating an all-natural burn. The result is a super clean-burning charcoal that adds depth and complexity to our dish. We're cooking with a high heat, which sears in juices and creates a tender, pink center.

The final step in preparing our steak is to finish it off with a delicious chimichurri sauce. The tangy and herby flavors of the parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil complement the richness of the red meat perfectly. It's a match made in heaven.

**The Finishing Touches**

As we plate our dish, the aromas of the shrimp and steak combine to create an incredible culinary experience. We take a moment to appreciate the beautiful presentation of our chimichurri-topped steak and succulent shrimp. The flavors are balanced, and each component complements the others in perfect harmony.

Before we dig in, we encourage our readers to subscribe to the channel and hit that notification bell to stay up-to-date on all our culinary adventures. And now, it's time for a taste test! We take a bite of this mouth-watering dish, and the flavors explode in our mouths. It's a true masterpiece, and we can't wait to share more recipes like this with you.

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back as you can see we have a little bit of a change in scenery and that's because we're out here in my brand new outdoor kitchen who better to break in the outdoor kitchen with than my good friend my check you guys probably know him as grilling with Dad we got a beautiful menu for you guys today we're making some surf and turf great Tomahawk Steak some garlic butter shrimp but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell so enable notifications as well first things first we're going to go ahead and get this Grill fired up and who better to do that than the grill expert himself thanks so much Matt excited to be here let's uh let's get this going today we're going to be using the Big Green Egg this is my favorite Grill to use it's charcoal it's ceramic this thing Cooks hot and fast low and slow and it's going to be perfect for our recipe today to start it off I'm going to be using one of these starter cubes so I'm going to put this right inside the charcoal light it up and get it going next up I'm going to put in this plate Setter so this is going to create an indirect cooking Zone on the grill for our steak so this goes right over to charcoal the grade goes right on top we're going to bring this up to temperature to about 250 degrees that's going to take about 20-25 minutes and it's going to be ready for our steak all right guys so we ran into my local Wegmans and grabbed this absolutely beautiful Prime grade Tomahawk ribeye what are we going to season this bad boy with this is one nice looking steak you can see the beautiful marbling on the meat that nice rib bone showing so we're gonna go with a classic combo one of my favorites we'll have you with the AP Rob I didn't pay him to say that by the way it's really good I mean and you can see it's a thick steak so it can handle the seasoning so you want to go heavy on all sides and then we're also going to add just a little bit of extra salt this is such a big cut of a steak AP is low sodium so you can add a little bit extra salt flip that over and repeat on this side that in you want to press it in again a little bit extra salt and take your steak and just kind of roll it around to get the edges on everything that fell off and that's kind of what you're going for nicely seasoned nice thick layer of seasoning uh so about how long you wanted to sit after we get it seasoned before it goes on the grill I like to season this right after I fire up the Big Green Egg that's going to take about 20-25 minutes to come up to temperature which will now allow the steak to start sweating absorbing the seasoning and getting that full flavor out of it one last step before this goes on the grill we're going to hit it with just a little bit of olive oil right on top just gonna massage that in a little bit this is going to help create a nice crust while it's cooking nice right here we got a nice sauce we're going to pair this with two oh yeah this is uh this is a classic classic steak flavor and we're going to top it off with a homemade chimichurri which is absolutely delicious like that perfect all right so now that we got the grill up to 250 . I'm gonna give you a hand here smoke smelling good steak is ready to go on so again it's cruising nice and low and we're going to cook this steak until it's almost finished and then at the end we're going to sear it off to create this beautiful crust on the outside now if you're doing this at home and you don't have a grill or a Big Green Egg you can do it in your oven same temperature the idea is to cook it nice low and slow to get that nice even cook in this thick steak so close the lid and let this guy cook away all right so word on the street is this guy right here has a world famous chimichurri sauce and I'm excited to try it what do you got for us today I'm excited to make it for you mad so this is my go-to recipe it's a great way to finish off your steaks uh it's earthy flavory uh Tangy it's it's delicious so let me show you how we're gonna do it uh the recipe is super easy so we've got some parsley cilantro salt some roughly cut garlic crushed red pepper we're gonna add a little Lemon Bay for some extra flavor red wine vinegar and olive oil first up we've got cilantro I'm gonna use about a half a bunch of it cut that right off and I actually like to use the stems as well that's where a lot of the cilantro flavor is in so do the leaves and the stems and just give it a rough cut that's a good Pro tip I didn't know that about the stems yeah that's uh that's key for cilantro if you like that cilantro flavor be sure to cut up your stones for those of you that don't like the cilantro flavor you can just double up on the parsley I know there's some people that think cilantro tastes like dish soap yeah there's uh there is a percentage of population that can't stand cilantro so just do a parsley instead and uh you should be good to go yep next up we've got parsley so I like to go about equal parts cilantro and parsley that's a good mix for the tuna Cherry so it looks about right and then we'll give it the same chopping as we did with the cilantro all right so now that we got the parsley and the cilantro in there what's next next up we're going to add some chopped off garlic nice so about four four cloves or so and then yep red pepper flakes fresh red pepper for a nice little kick tell me when there we go looks pretty good to me we're gonna do a little Lemon Bay again to kind of bring out the flavor make it extra special today I like your style it's going to be good and now we'll go with a really heavy pinch of salt and lastly we're going to add our wet ingredients so first up I've got red wine vinegar and you just want to add enough just to make it a little bit wet this is going to add that nice tanginess to the chimichurri and then finish it off with some olive oil so this add plenty of it tell me when to stop keep going keep going okay looks pretty good so other than the steak what other proteins would you use this with or any other recipes yeah so this is great on pretty much any proteins it's also great on chicken pork it's a awesome marinade for steak as well because we're adding the red wine vinegar which is going to help get meat nice and tender so super versatile plus it can sit in the fridge for a little bit so you can prep it ahead of time nice how long is the last in the fridge roughly I would say about a week or so covered in the fridge it's all pretty fresh ingredients so nice okay let's add a little bit more olive oil I like it where it's a little bit more wet okay yeah that looks perfect so you want to see I like to chop it all by hand because then you can see all the herbs the garlic the crushed red pepper and it just looks so so good if you put this in a food processor or a blender it just comes out too pasty right and doesn't have the same nice effect nice steak has been on for about 30 minutes so let's check the internal temperature and see how we are how we are doing here so I want to take this guy to about 115 internal all right my friends after about an hour this is how we're looking nice and low and slow basically the reversier method right it is the reverse sear it's a little pale looking right now because again we just cooked it at low temperature so now we're going to let this thing hang out here we're going to crank up the temperature on the grill and then sear it up to get this beautiful crust on the outside I can't wait all right guys we have these jumbo shrimp that we got from Wegmans as well anytime you're dealing with frozen shrimp you want to make sure that they're nice and dry these are peeled and needle deveined so we're gonna go ahead and leave the tails on for controversy let me know in the comments if you remove your tails on your shrimp or if you leave them on for today we're going to leave them on going down a couple tablespoons of olive oil let's get in there with your hand get in there with your hands and start to massage that in and then we're gonna go down with the dynamic duo of my all-purpose seasoning along with some Lemon Bay now as always guys please feel free to use whatever your favorite all-purpose seasoning is or your favorite seafood seasoning Old Bay will work here Tony's Creole seasoning just a little salt pepper garlic and onion powder whatever floats your boat so we're gonna go ahead and season this up then we'll get it into the skillet to sear and then we'll show you how to make that sauce all right guys so we're in a skillet over medium heat we're going to add about a tablespoon of avocado oil I'm gonna let that basically coat the bottom of the skillet is what we're looking for here you don't have to deep fry this you just want a little bit of oil at the bottom then we're going to lay the shrimp in try to make sure you got enough room afford to cook you don't have to have it piping hot just yet let the heat build a little bit because we don't want to cook the shrimp all the way through the shrimp is going to finish cooking in the delicious sauce that we're going to make all right guys don't blink because this happens fast looking for a nice color on the other side we're going to flip them over give the other side a little love and affection and then we're going to remove the shrimp probably about 75 80 percent of the way done make that sauce I like to cook the shrimp first because it starts to you know release some of that shrimp flavor in the bottom of the skillet which is going to flavor our sauce we're about to make shrimp smells so good on its own it's like the little seasonings and yes sir it's gonna be good all right so at this point guys I'm gonna use a slotted spoon want to take those shrimp out place them on a sheet pan or a plate whatever whatever you got laying around all that shrimp flavor at the bottom is going to make for a fantastic garlic butter sauce I killed the heat that way you know the pan doesn't get too hot because the next ingredient that's going to arrive to the party is one stick of butter all right so once the butter is mostly melted we're going in with one diced shallot I'm gonna add that start to let that cook a little bit and I'm going in with a whole head of roasted garlic we're gonna squeeze the whole head in there no flavor left behind just kind of mash it with the back of your spatula it'll become one with the sauce next we're gonna grate one lemon get us some lemon zest in there so the thing I like about the zest is you get the flavor without the acidity we're gonna do both though because we need a little bit of acid so we're going to add some lemon juice as well the optional ingredient that I really like we're gonna add a few tablespoons of Capers as well nice Briny Mist to those a little pinch of chicken bouillon powder to amplify the flavor a little bit some red pepper flakes to bring a little Heat some parsley for some fresh herb flavor and some color and then the last thing you know I got to add a little Blues to the party we're going to go down with a little bit of dry wide wine just to kind of deglaze a little bit and it's a good excuse to take a sip so increase the heat we're gonna add about a half cup of that increase the Heat cheers my friends so this is how our sauce is looking doesn't get much better than that guys that's perfect for shrimp you can throw some pasta in here if you want to spoon this over some chicken breasts all right last but not least we're gonna add our shrimp back to the sauce toss it around a little bit let it finish cooking you can taste for seasoning hit it with a little bit more AP or salt and pepper if it needs it then we're going to garnish with parsley and plate this up alongside that beautiful Tomahawk that my good friend is about to sear off for us cannot wait to try this shrimp I'm excited for this steak but the shrimp is smelling so good all right imagine grabbing some stuff so I gotta I gotta sneak one of these shrimp in because they are smelling so good good hmm wow yeah this is it right here this is proper our charcoal is nice and hot so let's finish off the steak we're gonna do it a little bit differently I'm gonna drop it directly on the coals to get this caveman style sear look how hot that charcoal is oh just like that so this is going to impart a very unique flavor on our steak we're cooking with lump charcoal so this method is perfectly safe to do it's an all-natural charcoal burn super clean so if you're going to do it at home be sure to use the right charcoal before you drop your meat on the coals we're only going to go about two minutes per side create this beautiful crust on the outside and pull the steak off wow that smells good immediately it's so cool I love doing it I've always wanted to try it like this yeah it's uh it's a unique way it's smells great creates an awesome crust you're just going to be sure the charcoal is super hot bunny our steak is sliced up and it's looking pretty good so the last Finishing Touch is we're going to top it off with our delicious chimichurri and check this thing out just pour a nice layer of it right over the steak hmm the herbs the garlic complements the red meat so well this is going to be delicious this is the part where we uh say brace yourself for a trademark money shot that looks good don't be shy all right guys I don't know about you but I'm starving I'm ready to dig in for this taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell so they have notifications as well all right man here goes nothing cheers eat a chaser let's gowhat's up guys welcome back as you can see we have a little bit of a change in scenery and that's because we're out here in my brand new outdoor kitchen who better to break in the outdoor kitchen with than my good friend my check you guys probably know him as grilling with Dad we got a beautiful menu for you guys today we're making some surf and turf great Tomahawk Steak some garlic butter shrimp but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell so enable notifications as well first things first we're going to go ahead and get this Grill fired up and who better to do that than the grill expert himself thanks so much Matt excited to be here let's uh let's get this going today we're going to be using the Big Green Egg this is my favorite Grill to use it's charcoal it's ceramic this thing Cooks hot and fast low and slow and it's going to be perfect for our recipe today to start it off I'm going to be using one of these starter cubes so I'm going to put this right inside the charcoal light it up and get it going next up I'm going to put in this plate Setter so this is going to create an indirect cooking Zone on the grill for our steak so this goes right over to charcoal the grade goes right on top we're going to bring this up to temperature to about 250 degrees that's going to take about 20-25 minutes and it's going to be ready for our steak all right guys so we ran into my local Wegmans and grabbed this absolutely beautiful Prime grade Tomahawk ribeye what are we going to season this bad boy with this is one nice looking steak you can see the beautiful marbling on the meat that nice rib bone showing so we're gonna go with a classic combo one of my favorites we'll have you with the AP Rob I didn't pay him to say that by the way it's really good I mean and you can see it's a thick steak so it can handle the seasoning so you want to go heavy on all sides and then we're also going to add just a little bit of extra salt this is such a big cut of a steak AP is low sodium so you can add a little bit extra salt flip that over and repeat on this side that in you want to press it in again a little bit extra salt and take your steak and just kind of roll it around to get the edges on everything that fell off and that's kind of what you're going for nicely seasoned nice thick layer of seasoning uh so about how long you wanted to sit after we get it seasoned before it goes on the grill I like to season this right after I fire up the Big Green Egg that's going to take about 20-25 minutes to come up to temperature which will now allow the steak to start sweating absorbing the seasoning and getting that full flavor out of it one last step before this goes on the grill we're going to hit it with just a little bit of olive oil right on top just gonna massage that in a little bit this is going to help create a nice crust while it's cooking nice right here we got a nice sauce we're going to pair this with two oh yeah this is uh this is a classic classic steak flavor and we're going to top it off with a homemade chimichurri which is absolutely delicious like that perfect all right so now that we got the grill up to 250 . I'm gonna give you a hand here smoke smelling good steak is ready to go on so again it's cruising nice and low and we're going to cook this steak until it's almost finished and then at the end we're going to sear it off to create this beautiful crust on the outside now if you're doing this at home and you don't have a grill or a Big Green Egg you can do it in your oven same temperature the idea is to cook it nice low and slow to get that nice even cook in this thick steak so close the lid and let this guy cook away all right so word on the street is this guy right here has a world famous chimichurri sauce and I'm excited to try it what do you got for us today I'm excited to make it for you mad so this is my go-to recipe it's a great way to finish off your steaks uh it's earthy flavory uh Tangy it's it's delicious so let me show you how we're gonna do it uh the recipe is super easy so we've got some parsley cilantro salt some roughly cut garlic crushed red pepper we're gonna add a little Lemon Bay for some extra flavor red wine vinegar and olive oil first up we've got cilantro I'm gonna use about a half a bunch of it cut that right off and I actually like to use the stems as well that's where a lot of the cilantro flavor is in so do the leaves and the stems and just give it a rough cut that's a good Pro tip I didn't know that about the stems yeah that's uh that's key for cilantro if you like that cilantro flavor be sure to cut up your stones for those of you that don't like the cilantro flavor you can just double up on the parsley I know there's some people that think cilantro tastes like dish soap yeah there's uh there is a percentage of population that can't stand cilantro so just do a parsley instead and uh you should be good to go yep next up we've got parsley so I like to go about equal parts cilantro and parsley that's a good mix for the tuna Cherry so it looks about right and then we'll give it the same chopping as we did with the cilantro all right so now that we got the parsley and the cilantro in there what's next next up we're going to add some chopped off garlic nice so about four four cloves or so and then yep red pepper flakes fresh red pepper for a nice little kick tell me when there we go looks pretty good to me we're gonna do a little Lemon Bay again to kind of bring out the flavor make it extra special today I like your style it's going to be good and now we'll go with a really heavy pinch of salt and lastly we're going to add our wet ingredients so first up I've got red wine vinegar and you just want to add enough just to make it a little bit wet this is going to add that nice tanginess to the chimichurri and then finish it off with some olive oil so this add plenty of it tell me when to stop keep going keep going okay looks pretty good so other than the steak what other proteins would you use this with or any other recipes yeah so this is great on pretty much any proteins it's also great on chicken pork it's a awesome marinade for steak as well because we're adding the red wine vinegar which is going to help get meat nice and tender so super versatile plus it can sit in the fridge for a little bit so you can prep it ahead of time nice how long is the last in the fridge roughly I would say about a week or so covered in the fridge it's all pretty fresh ingredients so nice okay let's add a little bit more olive oil I like it where it's a little bit more wet okay yeah that looks perfect so you want to see I like to chop it all by hand because then you can see all the herbs the garlic the crushed red pepper and it just looks so so good if you put this in a food processor or a blender it just comes out too pasty right and doesn't have the same nice effect nice steak has been on for about 30 minutes so let's check the internal temperature and see how we are how we are doing here so I want to take this guy to about 115 internal all right my friends after about an hour this is how we're looking nice and low and slow basically the reversier method right it is the reverse sear it's a little pale looking right now because again we just cooked it at low temperature so now we're going to let this thing hang out here we're going to crank up the temperature on the grill and then sear it up to get this beautiful crust on the outside I can't wait all right guys we have these jumbo shrimp that we got from Wegmans as well anytime you're dealing with frozen shrimp you want to make sure that they're nice and dry these are peeled and needle deveined so we're gonna go ahead and leave the tails on for controversy let me know in the comments if you remove your tails on your shrimp or if you leave them on for today we're going to leave them on going down a couple tablespoons of olive oil let's get in there with your hand get in there with your hands and start to massage that in and then we're gonna go down with the dynamic duo of my all-purpose seasoning along with some Lemon Bay now as always guys please feel free to use whatever your favorite all-purpose seasoning is or your favorite seafood seasoning Old Bay will work here Tony's Creole seasoning just a little salt pepper garlic and onion powder whatever floats your boat so we're gonna go ahead and season this up then we'll get it into the skillet to sear and then we'll show you how to make that sauce all right guys so we're in a skillet over medium heat we're going to add about a tablespoon of avocado oil I'm gonna let that basically coat the bottom of the skillet is what we're looking for here you don't have to deep fry this you just want a little bit of oil at the bottom then we're going to lay the shrimp in try to make sure you got enough room afford to cook you don't have to have it piping hot just yet let the heat build a little bit because we don't want to cook the shrimp all the way through the shrimp is going to finish cooking in the delicious sauce that we're going to make all right guys don't blink because this happens fast looking for a nice color on the other side we're going to flip them over give the other side a little love and affection and then we're going to remove the shrimp probably about 75 80 percent of the way done make that sauce I like to cook the shrimp first because it starts to you know release some of that shrimp flavor in the bottom of the skillet which is going to flavor our sauce we're about to make shrimp smells so good on its own it's like the little seasonings and yes sir it's gonna be good all right so at this point guys I'm gonna use a slotted spoon want to take those shrimp out place them on a sheet pan or a plate whatever whatever you got laying around all that shrimp flavor at the bottom is going to make for a fantastic garlic butter sauce I killed the heat that way you know the pan doesn't get too hot because the next ingredient that's going to arrive to the party is one stick of butter all right so once the butter is mostly melted we're going in with one diced shallot I'm gonna add that start to let that cook a little bit and I'm going in with a whole head of roasted garlic we're gonna squeeze the whole head in there no flavor left behind just kind of mash it with the back of your spatula it'll become one with the sauce next we're gonna grate one lemon get us some lemon zest in there so the thing I like about the zest is you get the flavor without the acidity we're gonna do both though because we need a little bit of acid so we're going to add some lemon juice as well the optional ingredient that I really like we're gonna add a few tablespoons of Capers as well nice Briny Mist to those a little pinch of chicken bouillon powder to amplify the flavor a little bit some red pepper flakes to bring a little Heat some parsley for some fresh herb flavor and some color and then the last thing you know I got to add a little Blues to the party we're going to go down with a little bit of dry wide wine just to kind of deglaze a little bit and it's a good excuse to take a sip so increase the heat we're gonna add about a half cup of that increase the Heat cheers my friends so this is how our sauce is looking doesn't get much better than that guys that's perfect for shrimp you can throw some pasta in here if you want to spoon this over some chicken breasts all right last but not least we're gonna add our shrimp back to the sauce toss it around a little bit let it finish cooking you can taste for seasoning hit it with a little bit more AP or salt and pepper if it needs it then we're going to garnish with parsley and plate this up alongside that beautiful Tomahawk that my good friend is about to sear off for us cannot wait to try this shrimp I'm excited for this steak but the shrimp is smelling so good all right imagine grabbing some stuff so I gotta I gotta sneak one of these shrimp in because they are smelling so good good hmm wow yeah this is it right here this is proper our charcoal is nice and hot so let's finish off the steak we're gonna do it a little bit differently I'm gonna drop it directly on the coals to get this caveman style sear look how hot that charcoal is oh just like that so this is going to impart a very unique flavor on our steak we're cooking with lump charcoal so this method is perfectly safe to do it's an all-natural charcoal burn super clean so if you're going to do it at home be sure to use the right charcoal before you drop your meat on the coals we're only going to go about two minutes per side create this beautiful crust on the outside and pull the steak off wow that smells good immediately it's so cool I love doing it I've always wanted to try it like this yeah it's uh it's a unique way it's smells great creates an awesome crust you're just going to be sure the charcoal is super hot bunny our steak is sliced up and it's looking pretty good so the last Finishing Touch is we're going to top it off with our delicious chimichurri and check this thing out just pour a nice layer of it right over the steak hmm the herbs the garlic complements the red meat so well this is going to be delicious this is the part where we uh say brace yourself for a trademark money shot that looks good don't be shy all right guys I don't know about you but I'm starving I'm ready to dig in for this taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell so they have notifications as well all right man here goes nothing cheers eat a chaser let's go\n"