[cooked-nutrition]

Garlic Butter Grilled Steak & Shrimp. Simple to prepare and PERFECT for the grill or inside grilling with a grill pan! advice for grilling the ideal steak At least 15 minutes before you want to start grilling, prepare the grill.

To avoid sticking when turning steaks, start with clean grill plates.

Prepare your grill or barbecue by heating it up. For excellent sear and crisp edges, cook food at least to 450°F (230°C). By gently and carefully waving your palm 6 inches over the grill plates, you may locate the hot spots.
Pat steaks dry with paper towels to produce the best possible sear. Let steaks remain at room temperature for 15 minutes.
Use a set of tongs to flip the meat instead of a barbeque fork to prevent the meat’s vital juices from being released. To give them enough time to develop that gorgeous crust, merely flip once while cooking.

When they can be lifted from the grill without difficulty, they are prepared.

The BEST part of this recipe is to slather it with garlic butter. You may grill your steaks while also brushing them with delicious, melted garlic butter to add flavor. You’ll use half of it here and reserve the remainder for your shrimp.

Grill your shrimp while the steaks are resting, dousing them with the leftover butter. Get ready for an explosion of flavors.

How do you tell when a steak on the barbecue is done?

upscale steaks. Rare steaks have a soft feel and preserve an indentation when squeezed. — An interior temperature of 140°F (60°C).
medium-rare steaks. Medium-rare steaks will feel bouncy and tender to the touch. — Internal temperature of 145°F (63°)
moderate steaks. Steaks that feel springy will be medium-rare (bounce back up fast) — Internal temperature of 160°F (70°)
Excellent steaks. Internal temperatures of 170°F (76°) or higher indicate well-done steak.

INGREDIENTS

6 tablespoons divided of unsalted butter
four garlic cloves
ONE tbsp. chopped fresh parsley

Olive oil, 1 tbsp
4 strip steaks from a New York steak (Porterhouse steaks)
Pepper and salt

0.8 ounces (250 g) shrimp with or without a tail, deveined

INSTRUCTIONS

Combine butter, garlic, and finely chopped fresh parsley. Keep chilled until you’re ready to use.
A big grill should be heated very hot. Grilling surfaces should be lightly oiled. With a paper towel, pat dry the steaks. Sprinkle with salt and pepper.

Lightly brush with oil.
On each side, grill steaks for 4–5 minutes, or until browned. Over the steaks, evenly distribute half of the butter. Steaks should be moved to a warm platter and let 5 minutes to rest.
Melt the remaining butter while the steaks are resting. Season the shrimp with salt and pepper .
Depending on the size and thickness of your shrimp, reduce the heat to medium and grill them for 5–6 minutes. Halfway through cooking, turn each one over, and keep cooking them until the outsides are nicely pink and the insides are opaque and white.