Brush both sides lightly with 2 tbs olive oil. Evenly season both sides with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Press seasonings into the meat.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C). If using a cast-iron pan, heat over high until smoking hot.

Grill steaks

Place steaks on the hottest part of the grill. For medium-rare (about 1" thick): grill 4–5 minutes per side, turning once. For medium: 6–7 minutes per side. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Adjust timing for steak thickness.

Finish with butter & aromatics

During the last 1–2 minutes of grilling, top each steak with 1 tbs butter, a rosemary sprig, and a crushed garlic clove. If using a pan, baste steaks with melted butter and aromatics while cooking.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 7–10 minutes to allow juices to redistribute.

Slice

If desired, slice steaks against the grain into 1/4"–1/2" slices and keep warm while preparing shrimp and sauce.

Shrimp

Marinate

In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add 12 jumbo shrimp and toss to coat. Let sit 10–15 minutes (do not exceed 30 minutes).

Preheat grill or skillet

If using the grill, move to a medium-high zone (around 400°F). If using a skillet, heat over medium-high until hot and add a small brush of oil if needed.

Grill or sear shrimp

Thread shrimp onto skewers (optional) or place directly on the grill/skillet. Cook 2–3 minutes per side until opaque and slightly charred; internal temperature about 120–125°F. Avoid overcooking.

Finish

Remove shrimp and toss with 2 tbs chopped parsley and a squeeze of lemon if desired. Keep warm until serving.

Finishing Sauce (Garlic Lemon Butter)

Make the sauce

In a small saucepan over low heat melt 4 tbs butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs lemon juice, 1 tsp lemon zest and 1 tbs chopped parsley. Season with a pinch of flaky sea salt to taste.

Combine and serve

Slice steaks (if not already) and arrange on warm plates. Place shrimp alongside or on top of steak slices. Spoon the garlic lemon butter over steaks and shrimp. Garnish with additional parsley and lemon wedges if desired.