Ingredients
Equipment
Prep Time: 15 minutes Cook Time: 28 minutes Serves: 4
It's the middle of the week, you're tired, you don't feel like cooking — but you're hungry. We've all been there. The answer? Surf and turf, start to finish in under 30 minutes, straight off the griddle. Today Dan's walking you through our go-to weeknight cook: prime ribeyes and tenderloins, twice-cooked grilled potatoes, charred Texas veggies, and BBQ shrimp. No fuss, no all-day commitment, just a plate that eats like a steakhouse.
The Insider Secret: Worcestershire as Your Binder
Before any seasoning touches the meat, hit your steaks with a light coat of Worcestershire sauce on all sides. It acts as a binder, helping the rub grab and stick to the steak instead of falling off on the griddle. Dan's tip: use a fresh bottle — it always tastes better than one that's been sitting open.
Ingredients
The Turf
- 2 USDA Prime ribeyes
- 2 beef tenderloin filets
- Worcestershire sauce (for the binder)
- SuckleBusters 1836 Beef Rub (cracked black pepper makes this the pick)
The Surf
- 1 lb large shrimp, peeled and deveined
- Lemon pepper and garlic
- Olive oil
- SuckleBusters BBQ sauce (your choice — for the finish)
Potatoes & Veggies
- 4 Yukon Gold potatoes (russets work too)
- 1 bell pepper, sliced thin
- 1 onion, sliced
- Jalapeños, sliced thin (we're in Texas)
- 1 avocado, halved
- High-quality olive oil
- Sea salt
- SuckleBusters SPG
To Serve
- Flour tortillas
- Butter (a pat for each steak)
Equipment
- Blackstone or flat-top griddle
- Microwave
- Instant-read thermometer
Instructions
1. Start the Potatoes Coat your potatoes in olive oil and season all sides with sea salt. Microwave to cheat the clock — 5 minutes for small, 7½ for medium, 10 for large. Once tender, slice into thin, even rounds. They're fully cooked at this point; the griddle is just for char.
2. Season the Steaks Lightly coat the ribeyes and tenderloins with Worcestershire on all sides — front, back, and edges — to bind the seasoning. Then hit them hard with 1836 on every side. Set aside to marinate while you prep everything else.
3. Prep the Veggies Slice your bell peppers, onions, and jalapeños thin. Halve and pit the avocado, scoop it out clean, and cut it into thick wedges — big fatties. Coat the sliced potatoes and all the veggies in olive oil and season with SPG.
4. Fire the Griddle Set your Blackstone to medium-high and oil the surface to keep everything from sticking. Lay the steaks down first — listen for that sear. Add the peppers and onions next; hold the avocado for now.
5. Cook & Flip Run the steaks and veggies about 5 minutes per side. While they cook, toss your shrimp with olive oil, lemon pepper, and garlic. At the first flip, get the potatoes turned and add the shrimp — they cook fast and need the least time.
6. Pull by Temp Tenderloins cook quicker, so pull them first at 130–135°F and rest. Pull the ribeyes, potatoes, charred avocados, and shrimp as each finishes. Rest the meat 5 minutes.
7. Finish the Shrimp While the meat rests, fold a little SuckleBusters BBQ sauce into the shrimp for another layer of flavor.
8. Plate Up Start with a warm tortilla. Lay down a ribeye, add grilled avocado, potatoes out front, and veggies so you get a little with every bite. Top the turf with the surf — those BBQ shrimp — and finish each steak with a pat of butter.
Dan's Tip: The microwave-then-griddle method on the potatoes is the whole reason this comes together in 30 minutes. They're cooked through before they ever hit the heat, so all you're chasing is char and flavor — no waiting on a baked potato to catch up to your steak.
Watch the video
See the full recipe video here: