Entree: United States – Gulf Coast – Grilled Ribeye with Charred Shrimp and Lemon-Hollandaise

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 4 ribeye steaks, approx 10 oz (285 g) each
- 16 large shrimp, approx 1 lb (454 g) total, peeled and deveined
- 4 large egg yolks, approx 2.5 oz (72 g) total
- 8 tbsp (113 g) unsalted butter, melted and kept warm
- 3 tbsp (45 ml) fresh lemon juice
- 3 tbsp (45 ml) olive oil, divided (for steaks and shrimp)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 tsp (2 g) smoked paprika or Cajun seasoning, optional
- 2 tbsp (30 ml) chopped fresh chives for garnish

Instructions

1. Bring steaks to room temperature and season both sides with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. Toss shrimp with 1 tbsp (15 ml) olive oil, minced garlic, and optional smoked paprika; set aside. Preheat grill to high.
2. Make lemon Hollandaise: in a heatproof bowl set over barely simmering water, whisk 4 large egg yolks, approx 2.5 oz (72 g) total, with 3 tbsp (45 ml) lemon juice and a pinch of salt. Slowly drizzle in 8 tbsp (113 g) melted butter while whisking until thick and smooth; keep warm.
3. Grill steaks 3–5 minutes per side for medium-rare depending on thickness; while steaks rest, quickly grill shrimp 1–2 minutes per side until opaque and charred at the edges. Tent steaks 5–8 minutes.
4. Slice steaks and arrange on plates with charred shrimp atop or alongside. Spoon lemon Hollandaise over steak and shrimp, garnish with 2 tbsp (30 ml) chopped fresh chives, and serve immediately.