Epic Surf & Turf Dinner Using My New Outdoor Kitchen w_ @GrillinWithDad

**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.