Steak and Seafood with Garlic Parmesan Cream Sauce

Ingredients

For the Steak:

• 2 ribeye or filet mignon steaks (about 1 ¼ inch thick)

• Salt and freshly ground black pepper, to taste

• 1 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, smashed

• 2 sprigs fresh rosemary or thyme

For the Seafood:

• ½ lb (225 g) shrimp, peeled and deveined

• ½ lb (225 g) sea scallops (patted dry)

• 1 tbsp butter

• 1 garlic clove, minced

• Pinch of salt and pepper

• Splash of lemon juice

For the Garlic Parmesan Cream Sauce:

• 1 tbsp butter

• 3 garlic cloves, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ¼ cup cream cheese (optional, for extra richness)

• ½ tsp Italian seasoning

• ¼ tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• Chopped parsley, for garnish

Instructions

1. Sear the Steak

1. Pat steaks dry and season generously with salt and pepper.

2. Heat olive oil in a cast-iron skillet over high heat until hot.

3. Add steaks and sear for 3–4 minutes per side (for medium-rare), adding butter, garlic, and rosemary in the last minute to baste.

4. Remove and rest on a plate while you prepare the seafood.

2. Cook the Seafood

1. In the same skillet, melt 1 tbsp butter and add garlic.

2. Add shrimp and scallops, seasoning with salt and pepper.

3. Cook shrimp for 2 minutes per side and scallops for 2–3 minutes per side, until golden and opaque.

4. Add a splash of lemon juice, toss, and remove from skillet.

3. Make the Garlic Parmesan Cream Sauce

1. In the same pan, melt 1 tbsp butter and add minced garlic, cooking for 30 seconds.

2. Stir in heavy cream, Parmesan, and cream cheese, whisking until smooth and creamy.

3. Season with Italian seasoning, red pepper flakes, salt, and black pepper to taste.

4. Simmer gently for 2–3 minutes until slightly thickened.

4. Combine and Serve

1. Return the steak, shrimp, and scallops to the skillet.

2. Spoon the Garlic Parmesan Cream Sauce over everything.

3. Let it simmer together for 1–2 minutes so the flavors meld beautifully.

4. Garnish with chopped parsley and extra Parmesan.