Blackstone Surf & Turf Dinners: Steak and Shrimp Recipes on the Griddle

Sizzle steak and shrimp side-by-side for a fast, foolproof dinner—perfect for date night or weeknight wins with restaurant-level flavor.

You want a dinner that looks high-end, tastes outrageous, and won’t trap you in the kitchen for an hour? This is it. One hot griddle, two crowd favorites, and a buttery finish that makes your table feel like a steakhouse—minus the bill. We’ll stack the deck: crispy-seared steak, juicy shrimp, and a lemon-garlic butter that slides across both like it owns the place. You’ll hit the cook times, nail the temps, and get that “wow” without babysitting pans. Simple game plan, savage results.

The Secret Behind This Recipe

The big unlock is heat zoning. Use a high-heat zone for steak and a medium-heat zone for shrimp so both hit their ideal textures at the same time. Dry-brining the steak with salt gives you a deeper crust, while drying the shrimp (paper towels, please) prevents steaming and guarantees a quick snap and char.

Then you drop a garlic-herb butter on the hot edge of the griddle. It melts, warms through, and becomes your baste and finishing sauce for everything. Finish with lemon and a splash of Worcestershire for a steakhouse vibe that’s borderline unfair.

Ingredients Breakdown

For the Steak

• 2 ribeyes or NY strips, 1–1.25 inches thick (about 12–16 oz each)
• 1.5 tsp kosher salt (split across both steaks)
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder (optional)
• 1 tbsp Worcestershire sauce (optional)
• 1–2 tbsp high-heat oil (avocado, canola, or grapeseed)

For the Shrimp

• 1 lb large shrimp (16/20), peeled and deveined
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Zest of 1 lemon

Garlic-Herb Butter

• 4 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice (plus wedges for serving)
• Pinch salt, to taste

Optional Add-Ins

• Asparagus or zucchini spears (lightly oiled, salted)
• Crusty bread or garlic toast for butter runoff
• Chimichurri or Cajun seasoning for alternate finishes

Cooking Instructions

1. Prep the steak: Pat steaks dry. Season with kosher salt, pepper, and garlic powder. Let sit 15–30 minutes at room temp (dry brine = better crust). If using Worcestershire, brush a light coat right before searing.
2. Prep the shrimp: Pat dry thoroughly. Toss with olive oil, salt, pepper, smoked paprika, garlic powder, red pepper flakes, and lemon zest. Set aside.
3. Make the butter: Mash butter with garlic, parsley, lemon juice, and a pinch of salt. Keep at room temp so it melts fast on the griddle.
4. Heat the Blackstone: Set one side to high (450–500°F) for steak. Set the other to medium (350–400°F) for shrimp. FYI: preheating 8–10 minutes matters—don’t rush it.
5. Sear the steak: Film the high-heat zone with 1–2 tbsp high-heat oil. Lay steaks down. Sear 3–4 minutes until a deep crust forms. Flip, top with 1–2 tbsp garlic-herb butter, and sear another 2–4 minutes.
6. Check temps: Use an instant-read thermometer. Pull at 125–130°F for medium-rare, 135°F for medium. The carryover will climb 5°F while resting.
7. Rest: Move steaks to a rack or board. Tent loosely with foil. Rest 5–10 minutes.
8. Cook the shrimp: On the medium zone, add a light oil film. Spread shrimp in a single layer. Sear 1–2 minutes until edges turn opaque and lightly char. Flip and cook another 1–2 minutes. Toss in 1–2 tbsp garlic-herb butter and a squeeze of lemon.
9. Optional veggies: Char asparagus or zucchini on the medium zone, 2–4 minutes, salt to taste. Drag through butter because, obviously.
10. Slice and serve: Slice steak against the grain. Plate with shrimp. Spoon the buttery pan juices over everything. Finish with parsley and extra lemon wedges. Eat immediately.

Preservation Guide

Leftovers? Chill in airtight containers within 2 hours. Steak keeps 3–4 days in the fridge; shrimp stays up to 2 days. Freeze steak up to 2 months; shrimp isn’t ideal to freeze once cooked, but it’ll survive 1 month if you must.

Reheat steak in a 350°F oven or air fryer 5–8 minutes until warm, or on the griddle at medium with a cover. Reheat shrimp gently on medium-low with a splash of butter or broth for 1–2 minutes—don’t overcook unless rubber is your thing.

Store butter separately and warm it fresh; it keeps 1 week in the fridge and 3 months frozen.

What’s Great About This

• Speed: From preheat to plate in 20–30 minutes.
• One surface: Steak, shrimp, and sides all on the Blackstone—low cleanup, high victory.
• Texture wins: Hard sear on steak, quick snap on shrimp, buttery finish that ties it together.
• Restaurant vibes: Garlic-herb butter + lemon = steakhouse-level flavor at home.
• Flexible: Swap cuts, change seasonings, go Cajun or chimichurri—no rules, just results.

Pitfalls to Watch Out For

• Overcrowding: Pack the griddle and you’ll steam instead of sear. Batch cooking beats soggy food.
• Wet shrimp: Skip the paper towels, expect bland shrimp. Dry them for char and snap.
• Cold griddle: Underheated steel = weak crust. Preheat 8–10 minutes, then cook.
• Overcooking: Shrimp go from perfect to tough fast. 3–4 minutes total is plenty.
• Burnt garlic: Butter with garlic belongs near medium heat, not the inferno. Keep it off the hottest zone.
• Skipping the rest: Rest steak or lose juices to the board. Patience pays.

Alternatives

• Different steak cuts: Try sirloin (lean), porterhouse (showstopper), or flat iron (budget hero).
• Swap the seafood: Go scallops (1.5–2 minutes per side) or salmon (skin side down, 4–5 minutes).
• Flavor lanes: Cajun butter, chimichurri, lemon-pepper, teriyaki glaze, or miso-lime butter. Choose your personality.
• Dairy-free: Use ghee or olive oil plus herbs and citrus.
• Veg sides: Asparagus, smashed potatoes, or blistered cherry tomatoes on the medium zone.
• Indoor option: Cast-iron skillet + stovetop griddle. It’s not cheating; it’s called winning when it rains.

FAQ

What griddle temperature is best for steak and shrimp together?

Run a high zone at 450–500°F for the steak and a medium zone at 350–400°F for the shrimp. This split lets you sear steak hard while keeping shrimp juicy and fast.

Can I use frozen shrimp?

Yes—thaw fully in the fridge or under cold running water, then pat dry. If they’re still icy, you’ll steam them and lose the char. IMO, fresh or properly thawed shrimp make a big difference.

How do I keep shrimp from turning rubbery?

High heat, short cook. Sear 1–2 minutes per side max. Pull them as soon as they’re opaque with a light char. Butter goes in at the end—don’t poach them in it for five minutes unless “eraser texture” is your goal.

What internal temp should I aim for with steak?

Pull at 125–130°F for medium-rare or 135°F for medium. Rest 5–10 minutes. The temperature rises about 5°F with carryover, so don’t overshoot.

Do I need to season the griddle before cooking?

If your Blackstone is seasoned, you’re good. For extra insurance, add a thin film of high-heat oil before searing. A well-seasoned surface prevents sticking and delivers better crust.

Can I cook steak and shrimp at the same time?

Absolutely—use two heat zones. Start steak on high, flip and baste, then drop shrimp on the medium side. Shrimp finishes in about the time your steak rests. Efficient, painless, and kind of fun, TBH.

Which oil works best on the Blackstone?

Use avocado, canola, or grapeseed. They’re neutral and tolerate high heat. Save the extra-virgin olive oil for finishing; it smokes too early for a proper sear.

What can I serve with surf & turf on the griddle?

Charred asparagus, smashed baby potatoes, blistered tomatoes, or garlic toast to soak up butter. A fresh lemon wedge and a sprinkle of parsley sharpen the whole plate.

Final Thoughts

This griddle playbook gives you steakhouse results with weeknight effort. Zone your heat, dry your proteins, and finish with a bold butter and lemon—you’ll win every time. Keep the steps tight, trust your thermometer, and don’t babysit. Plate fast, sauce generously, and enjoy your new signature dinner that’s almost unfairly good.