INGREDIENTS:
2 steaks (both weighing 1.034 kg TOTAL)
1 tsp Coarse sea salt or kosher salt
1 tsp Paprika
2 tsps Onion powder
1 tsp Garlic powder
½ tsp Chili powder
¼ tsp cumin
Cajun seasoning as desired
2 tbsps butter
4 or more sprigs fresh thyme
3 cloves garlic sliced

Shrimp:
¾ - 1 lb raw shrimp (peeled, deveined)
2 tsps tablespoon olive oil
1 teaspoon garlic powder
Cajun seasoning
cayenne powder (optional but great for more heat)
2 teaspoons onion powder
1 1/ - 2 teaspoons Paprika
Salt as desired if your cajun seasoning has no salt
Oil to sear shrimp
.....
1 1/2 tablespoons unsalted butter
Diced red bell pepper
Diced onion
4 cloves garlic, minced
1 1/2 cup heavy/whipping cream
1 tsp Fresh thyme
1/4 teaspoon dried oregano (optional)
Cajun seasoning to taste
1/2 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon onion powder
Ground black pepper as desired
1 1/2 cup or more Parmigiano Reggiano Cheese (please grate your own)


NOTES/TIPS
• The steaks are done using the reverse sear method however you may cook the steak on the stovetop for the entire process if you prefer.
• Make sure the steaks sit at room temperature for at least 35 minutes before starting the cooking process. When the steaks are very cold straight from the fridge, they take longer to come up to optimal temperature.
• Make sure the steaks are 1 – 1 ½ inch thick to prevent overcooking in the oven. If you’re using ONLY the stovetop then the steak doesn’t’ have to be that thick.

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