🥩 Steak with Shrimp & Lobster Sauce

Ingredients

For the Steak:

• 2 ribeye or filet mignon steaks (about 1 ½ inches thick)

• 2 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, smashed

• 2 sprigs fresh thyme or rosemary

• Salt & black pepper, to taste

For the Shrimp & Lobster Sauce:

• 2 tbsp butter

• 2 garlic cloves, minced

• 6 large shrimp, peeled and deveined

• 1 cup cooked lobster meat, chopped (tails or claw meat)

• ½ cup dry white wine (or seafood stock)

• 1 cup heavy cream

• ½ cup Parmesan cheese, grated

• 1 tsp Dijon mustard

• ½ tsp Old Bay seasoning (optional, for seafood flavor)

• Pinch of cayenne pepper (optional, for heat)

• Salt & pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Steaks

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

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

3. Add steaks and sear 3–4 minutes per side for medium-rare (adjust to desired doneness).

4. Add butter, garlic, and thyme/rosemary to the pan. Spoon melted butter over steaks for extra flavor.

5. Remove steaks from pan, tent with foil, and let rest while making the sauce.

2. Make the Shrimp & Lobster Sauce

1. In the same skillet, melt butter and add garlic. Sauté 30 seconds.

2. Add shrimp and cook until just pink, about 2 minutes per side. Remove and set aside.

3. Stir in lobster meat, then deglaze with white wine (scraping up browned bits). Let simmer 2–3 minutes until reduced.

4. Lower heat, add cream, Parmesan, Dijon, and seasonings. Stir until smooth and slightly thickened.

5. Return shrimp to the sauce and simmer 1–2 minutes.

3. Assemble

• Place steaks on plates.

• Spoon shrimp & lobster sauce generously over the top.

• Garnish with parsley and serve with mashed potatoes, roasted asparagus, or buttered rice.