Take the high-quality steak out of the fridge and let it come to room temperature for about 15 minutes. Season both sides generously with salt and pepper. Heat a skillet over medium-high heat and sear the steak for 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 130°F (54°C). Let it rest for 5 minutes before slicing.

In the same skillet, lower the heat to medium. Add a tablespoon of butter and allow it to melt. Add minced garlic and sauté until fragrant, about 30 seconds. Stir continuously to avoid burning.

Add the deveined shrimp to the skillet, stirring well to coat them in garlic butter. Cook the shrimp for 2-3 minutes until they turn pink and opaque.

Pour in a cup of heavy cream, stirring to combine with the shrimp and garlic. Allow to come to a gentle simmer for about 3-5 minutes until the cream thickens slightly.

Sprinkle in the grated Parmesan cheese, stirring until it melts and blends into the sauce. Taste and season with additional salt and pepper if needed.

Slice the rested steak against the grain and arrange it on a serving plate. Spoon the creamy garlic shrimp sauce over the steak.