Ingredients

• 2 beef steaks (sirloin or ribeye), about 6–8 oz each
• 10 large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil (divided)
• 4 garlic cloves, minced
• 1/2 cup finely chopped shallot (or 1 small onion)
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/4 cup dry white wine or extra beef broth (optional)
• 1 tsp Dijon mustard (optional)
• Salt and freshly ground black pepper
• 1/2 tsp smoked paprika (optional)
• Fresh parsley, chopped, for garnish

Directions

1. Prep: Pat steaks dry with paper towels. Season both sides generously with salt, pepper and smoked paprika (if using). Let rest 8–10 minutes while you heat the skillet.
2. Sear steaks: Heat 1 tbsp olive oil in a heavy skillet (cast iron) over high heat until shimmering. Sear steaks 3–4 minutes per side for medium-rare (adjust for thickness). Transfer steaks to a plate and tent loosely with foil to rest.
3. Cook shrimp: In the same skillet, reduce heat to medium and add 1 tbsp butter. Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Make sauce: Lower heat to medium-low. Add remaining 1 tbsp butter and 1 tbsp olive oil. Sauté shallot until softened (~2 minutes). Add garlic and cook 30 seconds until fragrant.
5. Deglaze & simmer: Pour in white wine or 1/4 cup beef broth to deglaze the pan, scraping up browned bits. Let it reduce for ~1 minute. Stir in heavy cream and Dijon mustard; bring to a gentle simmer.
6. Finish sauce: Whisk in grated Parmesan until melted and the sauce thickens (2–3 minutes). Add lemon juice, then taste and season with salt and pepper.
7. Combine & serve: Return shrimp to the sauce to warm for 1 minute. Slice steaks against the grain and place on plates. Spoon creamy garlic Parmesan sauce and shrimp over the steak. Garnish with chopped parsley and extra Parmesan.

Tips, Substitutions & Serving Ideas

• Steak choice: Ribeye for fattier, tender bites; sirloin for leaner budget-friendly option.
• Shrinkage tip: Don’t overcook the shrimp — they continue to cook slightly when added back to the sauce.
• Low-dairy: For a lighter sauce, swap half the cream for low-fat milk and reduce Parmesan slightly (texture will be thinner).
• Make it spicy: Add a pinch of red pepper flakes when sautéing garlic.
• Serving: Serve with mashed potatoes, buttered pasta, roasted vegetables, or a simple arugula salad with lemon vinaigrette.
• Storage: Store leftover sauce and shrimp separate from steak in airtight containers in the fridge up to 2 days.