1-Start by mixing the garlic-herb butter: combine 1 cup unsalted butter at room temperature with the zest of one lemon, 2 tablespoons lemon juice, 2 cloves garlic (pressed or finely minced), 0.25 teaspoon sea salt, and 0.25 cup finely chopped Italian parsley, then refrigerate it until needed.

2-Next, heat your grill over high heat and oil the grates to prevent sticking. Lightly brush the 1.5 pounds of steak (ribeye, New York strip, or sirloin) with 1 tablespoon olive oil and season all sides with 1 tablespoon garlic-pepper seasoning for a robust taste. Grill the steaks for about 5 minutes per side to reach an internal temperature of 125 to 130°F (52 to 54°C) for medium-rare, then let them rest covered with foil for 5 to 10 minutes until they hit 130 to 135°F (54 to 57°C).

3-For the shrimp, thread 1 pound of large raw shrimp (peeled and deveined) onto skewers, brush with 1 tablespoon olive oil, and season with 0.5 tablespoon garlic-pepper seasoning. Grill over medium heat for 2 to 3 minutes per side until they turn pink, then toss with 3 tablespoons of the garlic-lemon butter for extra flavor. Serve the steaks topped with a tablespoon of the compound butter alongside grilled vegetables seasoned with olive oil, salt, and pepper for a complete dish. This method keeps everything juicy and packed with taste, ideal for a quick yet impressive meal.