Ingredients
Scale
- For the Steaks:
- 4New York strip or sirloin steaks
- Salt, to taste
- Black pepper, to taste
- 1–2tablespoons olive oil
- For the Creamy Garlic Shrimp:
- 3 tablespoonsunsalted butter, divided
- 8 ouncesshrimp, deveined and tails removed (optional)
- 4garlic cloves, minced (or1 tablespoonminced garlic)
- ¼ cuplow-sodium chicken broth
- ¾ cupheavy cream (or half-and-half)
- ¼ cupgrated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoonchopped fresh parsley
Instructions
- Prepare the Steaks:Pat the steaks dry with paper towels. Season both sides with salt and black pepper.
- Cook the Steaks:Heat a cast iron skillet or grill over medium-high heat. Add olive oil, then sear the steaks for 4–5 minutes per side, or until browned and cooked to your preferred doneness. Remove from the skillet and place on a warm plate to rest.
- Cook the Shrimp:In the same skillet, melt 2 tablespoons of butter. Add shrimp, season lightly with salt and pepper, and cook for about 2 minutes per side until pink and opaque. Remove and set aside.
- Make the Sauce:Add the remaining tablespoon of butter to the skillet. Stir in minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and simmer until reduced by half, scraping any browned bits from the pan.
- Add the Cream:Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens slightly. Season with salt and pepper as needed.
- Combine:Return the shrimp to the skillet and toss in the sauce. Sprinkle with chopped parsley.
- Serve:Plate the steaks and spoon the creamy garlic shrimp sauce over each one. Serve immediately.