Pat the steaks dry with paper towels—this is key for a beautiful sear. Season generously with salt and black pepper on both sides.

Heat olive oil in a large skillet over medium-high heat. Once hot, add 1 tablespoon of butter. Add the steaks and sear for 3–4 minutes on each side for medium-rare (or cook longer to your preferred doneness). Remove steaks and set aside, tenting with foil to keep warm.

In the same skillet, add another tablespoon of butter. Add shrimp and cook for 1–2 minutes per side until just pink and opaque. Remove and set aside.

Lower the heat to medium. Add minced garlic to the skillet and sauté until fragrant—about 30 seconds. Pour in the heavy cream, stir, and bring to a gentle simmer.

Whisk in the grated Parmesan and chopped parsley, stirring until the sauce thickens slightly and becomes smooth. If it gets too thick, you can thin it with a splash of cream or water.

Return the shrimp to the skillet, spooning sauce over them to coat. Serve steaks on plates, topped with the creamy garlic shrimp and extra sauce spooned over everything.