Ingredients:
For the Steak:

2 boneless ribeye steaks (or your preferred cut, about 1 inch thick)
Salt and pepper, to taste
1 tablespoon olive oil (for searing)
1 tablespoon butter (for cooking)
For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon paprika (optional, for a little color and flavor)
Salt and pepper, to taste
For the Creamy Garlic Sauce:

2 tablespoons butter
6 cloves garlic, minced (adjust to taste)
1/2 cup (120ml) heavy cream
1/2 cup (120ml) chicken broth (or white wine for extra flavor)
1 tablespoon Dijon mustard (optional, for tang)
1 teaspoon Worcestershire sauce
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning (or a mix of thyme, oregano, and basil)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Fresh lemon juice, for a bright finish (optional)
Instructions:
1. Prepare the Steak:

Season the steaks generously on both sides with salt and pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
When the oil is hot, add the steaks and sear for 3-4 minutes per side, depending on your preferred level of doneness (for medium-rare, cook for about 3 minutes per side). Once done, remove the steaks from the pan and let them rest on a plate. Cover loosely with foil to keep warm.
2. Cook the Shrimp:

In the same skillet, add 2 tablespoons butter and 1 tablespoon olive oil. Once melted, add the shrimp in a single layer.
Cook for about 2-3 minutes per side until the shrimp turn pink and opaque. Add the minced garlic and paprika (if using), and sauté for another 30 seconds until fragrant. Season with salt and pepper to taste.
Once the shrimp are done, remove them from the skillet and set aside with the steaks.
3. Make the Creamy Garlic Sauce:

In the same skillet, melt 2 tablespoons butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not burned.
Add the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Stir in the Dijon mustard, Worcestershire sauce, and Parmesan cheese, continuing to stir until the cheese is fully melted and the sauce becomes smooth and creamy.
Season the sauce with salt, pepper, and Italian seasoning (or your favorite herbs). Taste and adjust the seasoning as needed.
4. Bring It All Together:

Add the cooked shrimp back into the skillet, followed by the steaks. Spoon some of the sauce over the steak and shrimp. Let everything simmer together for an additional 2-3 minutes to heat through.
Optional: Squeeze a little fresh lemon juice over the top for a burst of brightness that complements the rich creaminess.
5. Serve:

Transfer the steaks and shrimp to serving plates, and pour the creamy garlic sauce over the top.
Garnish with fresh parsley for color and extra flavor.
Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.