Ingredients

The following ingredients have 4 Servings
  • 4 New York Steak strip steaks ((Porterhouse steaks))
  • Salt and pepper (to season)
  • 1-2 tablespoons olive oil
  • 3 tablespoons unsalted butter, (divided)
  • 8 ounces (250 g) shrimp (deveined, tails on or off)
  • 4 cloves garlic ((or 1 tablespoons minced garlic))
  • 1/4 cup dry white wine (or low-sodium chicken broth)
  • 3/4 cup heavy cream* ((thickened cream))
  • 1/4 cup fresh shredded parmesan cheese
  • Salt and pepper (to taste)
  • 1 tablespoon fresh parsley (chopped)

Instruction

  • 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 4-5 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 (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.(For grill: grill seasoned shrimp while brushing with melted butter until done.) 
  • To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute). (If grilling meats, you will need to grab a pan or skillet for this step.)
  • 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 to your taste.
  • Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
  • Serve with steaks.