Set steaks out to come to room temperature.

Peel and devein the shrimp. 

Mix softened butter to a bowl with green chile powder, granulated garlic, onion powder, salt and pepper.

Pat steaks dry with paper towels and place on a baking sheet.

Spread about 2 - 3 teaspoons of butter on the top sides of the steaks.

Add about 2 tablespoons of butter the the shrimp and mix, keep shrimp chilled until the grill is ready.

Prepare a grill fire to about 350°- 400°.

Cook steaks, butter side up over indirect fire with the grill lid closed, 5 minutes. 

Flip the steaks and spread with additional butter. 

Cook shrimp over indirect fire in a single layer, use a grill pan if your grates are large.  Continue to cook with the grill closed about 5 minutes.

Remove shrimp to a bowl and toss with another tablespoon of butter and return to the grill. 

Cook steaks until desired doneness is reached. Depending on how thick the steaks are will determine the total cooking time. Use a digital thermometer for the best results. We pulled our steaks at about 135° for medium- rare.

Cook shrimp until it reaches 145°.

Remove steaks and shrimp from the grill and allow to rest 10 minutes before serving.