• 2 teaspoons butter

• 1/4 pound shrimp, peeled

• Salt

• Cracked black pepper

• 2 garlic cloves, finely chopped

• 1 medium shallot, finely chopped

• 1 tablespoons white wine

• 1/4 teaspoon cayenne pepper

• 1/2 stick butter, room temperature

• 2 (10-ounce) New York strip steaks

• 1 teaspoon olive oil

• 1 tablespoons chopped chives, for garnish

Pre-heat oven to 450. Heat heavy oven-safe frying pan over high heat on stove top. Once piping hot add olive oil and allow to heat up. Season the steaks with salt and pepper on both sides. Using tongs gently put the steaks in the pan and sear for about 90 seconds on each side to lock in the juices. Put pan in oven to finish cooking for 6-9 minutes, depending on how you like it done.

Meanwhile, over medium heat melt 2 teaspoons of butter in saute pan. Add shrimp and salt and pepper to taste. Saute for 3 minutes. Add garlic and shallots and continue to saute until shrimp is bright pink - this will not take too long. Stir in white wine and continue until dissolved. Turn off heat and add remaining butter and mix together - allow to melt fully.

Plate meat and shrimp, drizzle butter mixture over and garnish. Serve with mashed potatoes or other starch and a side green.