Ingredients
4New York Steak strip steaks,or Porterhouse steaks
salt and pepper,to season
2tbspolive oil
3tbspunsalted butter,divided
8ozshrimp,deveined, tails on or off
4cloves garlic,or 1 tbsp minced garlic
¼cupdry white wine,or low-sodium chicken broth
¾cupheavy cream,or thickened cream
¼cupfresh parmesan cheese,shredded
Salt and pepper,to taste
1tbspfresh parsley,chopped
Preparation
Pat steaks dry with paper towel. Season with salt and pepper.
Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4 to 5 minutes each side until browned and cooked to desired doneness.
Transfer steaks to a warm plate; set aside.
Melt 2 tablespoons butter in the skillet. Add shrimp to the skillet, season with salt and pepper and sear for about 2 minutes until just cooked and pink. Transfer to a bowl; set aside.
To the same skillet, add the remaining butter, add the garlic, sauté for about 1 minute until fragrant.
Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper.
Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
Serve with steaks.
