1-Preparing the Turf (Steak): Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with a paper towel, then season generously with kosher salt and black pepper for that perfect crust.

2-Preparing the Turf (Steak): Heat olive oil in a cast-iron skillet over high heat until it shimmers. Sear the steaks for about 2 minutes on each side to lock in juices and create a golden crust. Add unsalted butter, fresh thyme sprigs, and crushed garlic on top of each steak, then transfer the skillet to the preheated oven.

3-Preparing the Turf (Steak): Cook for 4 to 10 minutes depending on your preferred doneness aim for 5 to 6 minutes for medium rare. Once done, rest the steaks covered with foil for 5 to 7 minutes to keep them juicy and tender.

4-Preparing the Surf (Shrimp): While the steak rests, toss the shrimp with olive oil, paprika, and kosher salt in a bowl. In a separate skillet over medium heat, cook the shrimp for about 3 minutes until they turn pink and curl up, then set them aside.

5-Preparing the Surf (Shrimp): In the same skillet, melt unsalted butter and add finely chopped garlic, fresh thyme, lemon zest, and black pepper. Cook until fragrant, about 1 minute, then pour in dry white wine and simmer for 2 minutes to reduce.

6-Preparing the Surf (Shrimp): Lower the heat to medium-low, stir in heavy whipping cream, and let it simmer for 4 to 6 minutes until the sauce thickens. Mix in grated Parmesan cheese until it melts smoothly, then add fresh lemon juice, the cooked shrimp, and any remaining butter. Heat everything through and garnish with chopped fresh parsley before serving.