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Ingredients
For the Steak:
- 2 ribeye or sirloin steaks (about 1 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Creamy Shrimp Sauce:
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Directions
1. Prepare the Steaks
Take the steaks out of the refrigerator and let them come to room temperature (about 20-30 minutes). Season both sides generously with salt and pepper.
2. Cook the Steaks
In a large skillet over medium-high heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter is melted and foamy, add the steaks to the pan. Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
Once cooked, remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes.
3. Prepare the Creamy Shrimp Sauce
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it. Add the shrimp to the pan and cook for about 2-3 minutes until they turn pink and opaque.
Next, pour in the chicken broth and let it simmer for a couple of minutes. Then, add the heavy cream, Old Bay seasoning, paprika, salt, and black pepper. Stir well and let the sauce simmer for another 3-5 minutes until it thickens slightly.
4. Serve
Slice the rested steaks and plate them. Spoon the creamy shrimp sauce over the steaks and garnish with fresh parsley. Serve with lemon wedges for an added zesty flavor.
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