• Prep all the ingredients before starting so the steak and shrimp will be ready to serve at the same time.

For the Steak:

• Generously season both sides of the steaks with sea salt and pepper. Allow to sit at room temperature for 40 minutes before grilling to allow the salt to penetrate the meat.

Using a Gas grill:

• Heat the grill to 450° for 10 minutes. Just before placing the steaks on the grill, drizzle with a little olive oil. Place steaks on the grill, reduce heat to medium, and cook for 4 to 5 minutes with the lid closed. Steaks should sear and register dark grill marks.
• Drizzle with more olive oil and turn steaks over to cook an additional 4 to 5 minutes or until desired doneness is reached (130-135°F for medium-rare, 135-145°F for medium or 145-155°F for well-done).
• If the steak is browning too quickly or charring on the edges before it reaches the desired internal temperature, turn heat off on one side of the grill and transfer the steaks over to continue cooking over indirect heat until desired temperature is reached.
• Important: Insert the thermometer into the center of the steak from the side, not the top, for a more accurate reading. This way, the entire part of the tip reading the temp, which varies by model, is reading from the same area.

Using a Charcoal grill:

• Use a chimney starter to light natural lump charcoal. Once the coals are glowing hot and ready, spread them out over one side of the bottom of the grill. Just before placing the steaks on the grill, drizzle with a little olive oil. Place steaks on the grill grate directly over the coals, place the lid on the grill with the vents open and cook for 4 to 5 minutes. Steaks should sear and register dark grill marks.
• Drizzle with more olive oil and turn steaks over to cook an additional 4-5 minutes or until desired doneness is reached (130-135°F for medium-rare, 135-145°F for medium or 145-155°F for well-done).
• If the steak is browning too quickly or charring on the edges before it reaches the desired internal temperature, transfer steaks to the side of the grill away from the coals and continue cooking over indirect heat until desired temperature is reached.
• Important: Insert the thermometer into the center of the steak from the side, not the top, for a more accurate reading. This way, the entire part of the tip reading the temp, which varies by model, is reading from the same area.
• => Transfer steaks to a warm platter, tent with foil and allow to rest for 10 minutes while preparing the scampi.

For the Shrimp Scampi:

• In a medium skillet, sauté the chopped green onion in the olive oil over medium-low heat for 2 to 3 minutes. Add the minced garlic and cook anotehr minute, until fragrant. Increase the heat just a little and stir in the wine and lemon juice, simmer for 2 minutes to reduce slightly.
• Reduce heat back to medium-low and add the butter. Once the butter melts, add the shrimp to the skillet and cook until pink and plump (about 3 minutes), turning as needed.
• Stir in fresh parsley, lemon zest, basil, and hot pepper sauce. Serve the shrimp and scampi sauce over the grilled steak as a garnish or on the side.