Ingredients
Scale
- 16oz Ribeye
- 12 colossal shrimp
For the compound butter
- 1 stick softened unsalted butter
- 3 cloves finely minced garlic
- 1 tsp Salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp parsley
- 1 tsp cayenne pepper
Instructions
- Season your ribeye with salt, pepper garlic on both sides using an olive oil binder
- Insert Meatermade MEATER plus to watch the internal temp
- Make Cajun compound: 1 stick softened butter, 3 cloves finely minced garlic, 1 tsp each: Salt, pepper, smoked paprika, parsley, cayenne pepper
- Mix well, then place in plastic wrap and roll into a stick of butter and place it in the fridge for 30 mins
- Smoke the ribeye at 250F for about 20 mins, then sear it over direct heat on both sides until it reaches 127F
- Let it rest for 10-15 mins with 2 slices of compound butter
- Cook shrimp over direct heat for a few mins each side
- Slice the ribeye against the grain
- Serve shrimp and steak on a plate with Parmesan truffle fries
- Prep Time: 15
- Cook Time: 35