Grilled Bone-In Ribeye Steaks with Caramelized Onion Shrimp
Perfectly grilled bone-in ribeye steaks paired with succulent shrimp in a caramelized onion mustard glaze, finished with a zesty lemon horseradish sauce. This restaurant-quality dish combines the rich, buttery flavor of ribeye with sweet-savory shrimp for an impressive surf and turf dinner. The steaks are marinated in a blend of soy sauce, herbs, and citrus before being seared at high heat, while the shrimp gets a quick marinade in caramelized onion mustard. The cooling horseradish cream sauce adds a bright contrast to the rich proteins, making this perfect for special occasions or weekend entertaining.
Ingredients
- 2 1 lb. bone-in ribeye steaksstrip steak1:1beef
similar marbling
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. Worcestershire
- 2 tsp. rosemary, chopped
- 1 tsp. fresh parsley, chopped
- 1 garlic clove, minced
- 1 tsp. lemon zest
- 1 tsp. black pepper
- 1 tsp. dried basil
- ¼ tsp. chili flakes
- 1 ½ lb. frozen shrimp, thawed
- 1 Tbsp. soy sauce
- ¼ cup olive oil
- 2 Tbsp. caramelized onion mustardDijon mustard + caramelized onions2 Tbsp. mustard + 1 Tbsp. onionscondiment
slight texture change
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 garlic clove, minced
- ½ Tbsp. fresh parsley
- ½ cup sour cream
- 2 ½ Tbsp. horseradish, drained
- 1 Tbsp. lemon juice
- 2 tsp. lemon zest
- 1 garlic clove, minced
- 1 Tbsp. butter
Instructions
- 1
Combine soy sauce, olive oil, lemon juice, Worcestershire, rosemary, parsley, garlic, lemon zest, black pepper, basil, and chili flakes in a bowl
- 2
Add steaks to marinade and refrigerate for 1-2 hours, no more than 4 hours
- 3
Mix sour cream, horseradish, lemon juice, lemon zest, and garlic for sauce
- 4
Season horseradish sauce with salt and pepper to taste and refrigerate
- 5
Preheat grill to 500°F
- 6
Remove steaks from marinade and pat dry with paper towels
- 7
Let steaks come to room temperature while grill preheats
- 8
Combine shrimp with soy sauce, olive oil, caramelized onion mustard, lemon juice, lemon zest, garlic, and parsley
- 9
Marinate shrimp for no more than 15 minutes
- 10
Grill steaks for 3-4 minutes per side for 1-inch thick, or 6-7 minutes per side for thicker steaks
- 11
Remove steaks when internal temperature reaches 120°F
- 12
Rest steaks for 10 minutes
- 13
Melt butter in small skillet on grill
- 14
Cook shrimp for 2 minutes per side
- 15
Place ribeye on plate and top with shrimp and horseradish sauce
Tips
Pat steaks completely dry before grilling to achieve a better crust and sear on the ribeye surface.
Don't marinate shrimp longer than 15 minutes as the acid will start to cook the protein and make it tough.
Let steaks rest the full 10 minutes after cooking to allow juices to redistribute for maximum tenderness.
Good to Know
Refrigerate leftover steak and shrimp separately for up to 3 days.
Steaks can be marinated up to 4 hours ahead. Horseradish sauce can be made 1 day ahead.
Serve immediately while steaks are hot and shrimp are warm for best texture and flavor.
Common Mistakes
Don't over-marinate steaks beyond 4 hours to avoid mushy texture from acid breakdown.
Don't skip patting steaks dry to avoid poor searing and crust formation.
Substitutions
Dairy-Free Swaps
General Alternatives
similar marbling
slight texture change
FAQ
Can I cook this indoors without a grill?
Yes, use a cast iron skillet over high heat. Sear steaks 3-4 minutes per side and finish in 450°F oven if needed.
What if I don't have caramelized onion mustard?
Mix 2 tablespoons Dijon mustard with 1 tablespoon caramelized onions or use whole grain mustard as substitute.
How long will the horseradish sauce keep?
The sauce stays fresh in the refrigerator for up to 1 week in a covered container.