Begin by thinly chopping your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Finally, lather your steaks with oil and generously season with salt, pepper and garlic. Add some oil to your shrimp and generously season with cajun rub.

Preheat your grill to high heat (about 400F) for direct grilling. Add a skillet 2 minutes before cooking to preheat.

Add enough oil to the skillet to be 1” high and heat up till 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried shallots out and pat dry. Set aside until serving.

Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes.

Add a skillet to the grill with oil. Wait until it's very hot (about 400F) then add your shrimp to cook for 2-3 minutes. Once done, pull off, keep shrimp warm and clean out the skillet.

Add the cast iron skillet back to the fire with a little oil and cook your minced garlic for 2 minutes or until browned. Next, add your butter, chicken stock, heavy cream and parmesan cheese. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, pull off and keep warm.

Toast up the garlic bread over the fire, slice up your steaks and begin building the sandwich. Start with your bottom bun, cream sauce, sliced steak, shallots, shrimp, more cream sauce and chopped chives with the top bun. Serve and enjoy!