Preheat your grill using Cowboy Charcoal for medium high temperature direct grilling (around 375F).
Season your steaks with sea salt, then place in the fridge for 10 minutes to rest.
Once the coals are ready, preheat a skillet over the fire for your shrimp. Add a drizzle of oil and butter to your skillet to melt, then add the shrimp and season with my Chipotle Garlic or similar. Cook the shrimp for 3-4 minutes until they are done and a nice “C” shape. Once done, pull off and set shrimp aside.
Deglaze your skillet with white wine and let simmer for 30 seconds. Adding 1 tbsp of butter, let that melt then brown your minced garlic (about 1 minute). Stir in your heavy cream and lemon juice to the skillet, then let it simmer over a medium-low heat for 20 minutes until it thickens. Make sure to stir frequently! As it thickens, start on your steaks.
Pull your steaks out and bring to room temperature. Add them over the hot flame and begin cooking. Preheat a basting skillet and add the ingredients for the garlic butter to melt. Cook your steaks for about 4 minutes per side or until 120F internal for medium rare.
As the steaks are getting close to being done, begin basting in the garlic butter then flipping the steaks over to develop a great crust. Once the steaks are done, pull off and let rest for 5-7 minutes.
Once the steaks are off, the cream sauce should have thickened. Add in your parmesan cheese and chipotle puree. Mix thoroughly, then add the shrimp back along with the chopped parsley. Fully mix and pull off the heat.
Slice into your steaks and serve with the shrimp. Enjoy!