Steak With Creamy Garlic Shrimp

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  Beef Sirloin, Top
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  1 pinch salt (to season)
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  1 pinch pepper (to season)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(45g)
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  Shrimp(227g)
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  Garlic(15g)
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  Wine, White, Dry(60g)
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  Cream, Heavy Whipping(180g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Parsley, Fresh(15g)

Instructions

1. 1Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
2. 2Heat a large cast iron skillet over medium-high heat until shimmering. Sear the steaks for 4–5 minutes per side until golden brown and the internal temperature reaches your desired doneness (130°F for medium-rare). Transfer to a warm plate and set aside.
3. 3In the same skillet, melt half the butter over medium-high heat. Add the shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque throughout. Transfer to a bowl and set aside.
4. 4Melt the remaining butter in the skillet over medium heat. Add the fresh garlic and sauté for 1 minute until fragrant, stirring constantly.
5. 5Pour in the white wine and scrape any browned bits from the bottom of the pan with a wooden spoon. Cook 3–4 minutes over medium-high heat until the liquid reduces to about half its volume.
6. 6Reduce heat to medium-low, add the heavy cream, and bring to a gentle simmer while stirring occasionally, about 2–3 minutes. Stir in the grated Parmesan and cook 1–2 minutes until melted and smooth. Taste and adjust seasoning with salt and pepper.
7. 7Return the shrimp to the skillet and stir to combine. Cook for 1 minute over low heat to warm through, then sprinkle the fresh parsley over the top and stir gently.
8. 8Divide the creamy garlic shrimp evenly into 4 shallow bowls or plates while hot, and serve alongside each steak.