Ingredients

• •4 (1 1/4-to-1 1/2-inch-thick) boneless rib-eye, sirloin, or strip steaks
• •2 tablespoons olive oil or canola oil
• •Salt and black pepper, to taste
• •For the Creamy Shrimp Sauce: 2 tablespoons butter, 8 ounces shrimp peeled and deveined, 3 garlic cloves minced, 1/4 cup dry white wine (or chicken broth), 1 cup heavy cream, 1/4 cup parmesan cheese freshly shredded, 1 tablespoon lemon juice, 1 tablespoon fresh parsley chopped

Instructions

1. 1Remove steaks from the refrigerator and let sit for about 20 minutes to come to room temperature.
2. 2Heat grill to high. Brush the steaks with oil and sprinkle with salt and pepper. Place the steaks on the hot grill and cook until desired doneness. Transfer the steaks to a platter and set aside.
3. 3Melt the butter in a skillet and add the shrimp; cook until pink on both sides, about 2-4 minutes per side. Set aside.
4. 4Add the garlic to the pan and cook for about a minute. Add the wine or broth to deglaze the pan; allow to reduce by half.
5. 5Add the heavy cream and bring to a boil; let simmer for a minute. Stir in the cheese and let it melt into the sauce.
6. 6Add the shrimp back into the pan; stir in lemon juice. Serve over the steaks. Sprinkle with parsley and enjoy.