Pat the steaks dry with a paper towel. Season with salt and pepper.

Preheat a big cast iron pan or grill to medium-high heat. Grill or sear steaks for 4-5 minutes on each side, or until browned and cooked to your preferred doneness.

Transfer steaks to a heated platter and set aside.

Melt 2 tablespoons butter in the pan (if using one). Season the shrimp with salt and pepper and sear in the skillet until barely done and pink, which should take approximately 2 minutes. Transfer to a bowl and put aside.

To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute). Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

Add the shrimp back into the pan; sprinkle with the parsley, and stir through.

Serve with steaks.