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Grilled Denver Steak and Shrimp for a Crowd

Juicy, marbled Denver steak and butter-basted grilled shrimp — a crowd-feeding surf and turf built for the Weber kettle. Serves 12.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 12

Equipment

  • Charcoal or gas grill (two-zone setup)
  • Instant-read or probe thermometer
  • Metal or (soaked) wooden skewers
  • Wire rack and sheet pan

Ingredients
  

The steaks

  • 4 –5 lbs Denver steak 4–6 steaks, 1 to 1¼ inches thick
  • 3 tbsp coarse kosher salt
  • 2 tbsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp avocado or canola oil

The shrimp

  • 3 lbs large shrimp peeled and deveined (16/20 count)
  • 4 tbsp unsalted butter melted
  • 4 cloves garlic minced
  • Zest of 2 lemons
  • 2 tbsp fresh parsley chopped
  • ½ tsp chilli flakes
  • Salt and pepper to taste

Compound butter

  • 4 tbsp unsalted butter softened
  • 1 clove garlic grated
  • 1 tsp fresh thyme leaves
  • ¼ tsp smoked paprika
  • Pinch kosher salt

To serve

  • Flaky sea salt
  • Lemon wedges
  • Fresh herbs

Instructions
 

  • The night before, season steaks on both sides with salt, pepper, paprika, and garlic powder. Place on a wire rack over a sheet pan and refrigerate uncovered overnight.
  • Make compound butter: mix softened butter with grated garlic, thyme, paprika, and salt. Roll in plastic wrap and refrigerate.
  • One to two hours before grilling, pull steaks from the fridge and bring to room temperature.
  • Thirty minutes before grilling, toss shrimp with melted butter, garlic, lemon zest, chilli flakes, salt, and pepper. Thread onto skewers, 5–6 per skewer. Refrigerate until ready.
  • Set up a two-zone fire and preheat grill to 450–500°F. Brush grates clean and oil lightly.
  • Brush steaks with oil. Sear over direct heat 2–3 minutes per side without moving. Rotate 45° halfway for crosshatch marks.
  • Move steaks to the cooler zone. Cook to 5°F below target temperature (125°F for medium-rare). Top each with a slice of compound butter.
  • Tent steaks loosely with foil and rest 10 minutes.
  • While steaks rest, grill shrimp over direct heat 1½–2 minutes per side until curled and opaque pink.
  • Slice steaks against the grain into ½-inch strips. Arrange family-style on a platter with shrimp alongside. Finish with flaky sea salt and lemon wedges.
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