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5-Ingredient Grilled Surf and Turf

A straightforward grilled surf and turf with just five ingredients: steak, shrimp, olive oil, salt, and pepper. The key is a hot fire and precise timing.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 8-ounce boneless ribeye or New York strip steaks, about 1 inch thick
  • 12 large shrimp 16-20 count, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Equipment

  • grill
  • tongs
  • instant-read thermometer
  • small bowl
  • rimmed baking sheet

Method
 

  1. Remove steaks from the refrigerator 30 minutes before grilling. Pat dry with paper towels.
  2. In a small bowl, mix olive oil, salt, and pepper. Brush half the mixture over the steaks on all sides. Toss the shrimp with the remaining oil mixture in a bowl.
  3. Preheat your grill to high heat, around 450-500°F (230-260°C). Clean and oil the grates.
  4. Place steaks on the hottest part of the grill. Cook for 4 minutes without moving. Flip and cook another 3-4 minutes for medium-rare (internal temperature 130-135°F). Adjust time for your preferred doneness.
  5. In the last 2 minutes of steak cooking, place shrimp on the grill. Cook 1-2 minutes per side until pink and opaque.
  6. Remove steaks and shrimp from the grill. Let steaks rest for 5 minutes before serving. Serve the surf and turf together.

Notes

For even cooking, choose steaks of uniform thickness. If using wooden skewers for shrimp, soak them in water for 30 minutes first. Leftover cooked steak and shrimp keep in the refrigerator for up to 2 days.