Steak in Creamy Cajun Shrimp Sauce

Ingredients

• 2 ribeye steaks (about 1 inch thick), preferably grass-fed for better flavor
• Salt and black pepper, to taste, ideally freshly ground for enhanced aroma
• 2 tablespoons olive oil, extra virgin recommended for a richer taste
• 1 tablespoon unsalted butter, high-quality butter adds to the sauce's creaminess
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning, homemade or store-bought
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth, homemade or low-sodium
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup green onions, chopped
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped for garnish

Instructions

1. Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
2. Generously season both sides of the steaks with salt and black pepper.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steaks to the skillet. Cook for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the skillet and let the steaks rest.
4. In the same skillet, reduce the heat to medium and add 1 tablespoon of unsalted butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
5. Sprinkle the Cajun seasoning over the shrimp and add them to the skillet. Cook for about 2-3 minutes on each side until they turn pink and opaque.
6. Stir in the heavy cream and chicken broth, scraping up any brown bits from the bottom of the skillet. Add the diced tomatoes and let the mixture simmer for 3-5 minutes until slightly thickened.
7. Return the cooked steaks to the skillet, spoon the creamy Cajun shrimp sauce over the top, and let it simmer for an additional 2 minutes. Garnish with chopped green onions and parsley before serving.