Steak with Shrimp and Lobster Sauce

Ingredients

• Steak: 2 (8–10 oz) filet mignon steaks 1½–2 inches thick
• garlic powder
• onion powder
• salt
• pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4 thyme sprigs
• 2 garlic cloves
• Shrimp & Lobster Sauce: 2 medium lobster tails, shell removed, cut into 1-inch pieces
• 1 lb large shrimp, peeled, deveined, tail off
• all-purpose seasoning (salt, pepper, paprika, garlic powder, onion powder)
• 1 tbsp olive oil
• 8 tbsp unsalted butter
• ¼ cup clam juice
• ⅓ cup dry white wine
• 1½ cup heavy cream
• ½ tsp salt
• ½ tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1½ tsp smoked paprika

Steps

1. Steak: On a cutting board, season steak on each side with salt, pepper, garlic powder and onion powder.
2. Heat a cast iron skillet over medium-high heat. Add 1 tbsp olive oil. Once hot, add steaks and press down. After 2 minutes, add butter, garlic cloves and thyme. Cook 3 more minutes, then flip and cook 4 minutes on the other side.
3. Reduce heat to medium and spoon butter over steak until 5°F below desired temp (see notes). Rest at least 10 minutes before serving.
4. Shrimp & Lobster Sauce: Season shrimp with all-purpose seasoning in a bowl. In a 10-inch skillet, heat olive oil and 1 tbsp butter over medium. Sear shrimp 2 min one side, 1 min other side; remove and set aside. Add 1 tbsp butter, then lobster; sauté until pink, about 3 min; remove and set aside.
5. Add 6 tbsp butter to skillet. When melting, add white wine and clam juice; bring to simmer. Whisk in heavy cream and bring to simmer. Stir in salt, pepper, garlic powder, onion powder, smoked paprika. Reduce to medium-low; simmer 10 min, stirring occasionally. Taste for salt.
6. Stir in shrimp and lobster; simmer 1–2 min. Serve over cooked steak.
7. Notes: Medium rare = 130–135°F. Steak will rise ~5°F while resting.