Manhattan striploin steak with shrimps and garlic butter (surf and turf)

Preparation

• In a bowl, add the ingredients for the butter and season with salt and pepper. Mix well and pour in the centre of a plastic wrap.
• Roll tight and turn the sides to compact the butter in the centre to form a cylinder. Reserve in the fridge for at least 2 hours to harden.
• Remove steaks 30 minutes before cooking to temper. Season with salt and pepper generously on each side.
• In a large cast-iron skillet over medium-high heat, pour a drizzle of olive oil and add steaks.
• Cook for 2 to 3 minutes, rubbing the meat in the bottom of the pan.
• Flip the meat over and add 3 nice slices of garlic butter. Continue cooking for 2 to 3 minutes, basting the meat with the melted butter. At this point, doneness should be rare. Continue cooking if necessary. Place the meat on a plate, cover with foil and let stand for 5 minutes.
• Rinse the pan and preheat on high heat. Melt 3 nice slices of garlic butter then add the shrimps. Cook for 4 to 5 minutes without stirring the shrimps until they are well coloured and pink. Serve with the steaks and accompany with a fresh salad!