Savory Steak with Cajun Shrimp Flavorful Delight

Ingredients

• 2 pieces ribeye steaks (about 1 inch thick)
• 1 tablespoon olive oil
• to taste Salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 1 piece green bell pepper, diced
• 1 piece red bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, and then season generously with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Allow the steaks to come to room temperature while you prepare the shrimp.
2. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced bell peppers and onion, sautéing for about 3-4 minutes until they start to soften.
3. Stir in the minced garlic and cook for an additional minute until fragrant. Add the shrimp to the skillet and sprinkle with salt, pepper, and a dash more cayenne for extra heat. Pour in the Worcestershire sauce and sauté the shrimp until they are pink and cooked through, about 3-4 minutes. Remove from heat and add the remaining butter, stirring to coat the shrimp and vegetables. Set aside.
4. Heat a grill or a heavy skillet (preferably cast iron) over high heat. Once hot, add the ribeye steaks. Cook for 4-5 minutes on one side until nicely browned and seared. Flip the steaks and continue cooking for another 4-5 minutes for medium-rare (adjust time for desired doneness).
5. Once cooked, transfer the steaks to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute.
6. Slice the steaks against the grain for optimal tenderness. Place each steak on a plate, topped with a generous serving of the Cajun shrimp mixture. Garnish with freshly chopped parsley.