Preparation:

Step 1:
Start by preparing the steaks. Season both sides of the ribeye steaks generously with salt and pepper. Let them sit at room temperature for 15 minutes to enhance flavor and ensure even cooking.

Step 2:
Heat 1 tablespoon of olive oil in a large skillet over high heat. Once the oil is hot and shimmering, place the steaks in the skillet. Sear them for about 3-4 minutes per side for medium-rare doneness. Adjust the time based on your preference—less for rare, more for medium or well-done. Once done, remove the steaks from the skillet and cover with foil to keep them warm while you prepare the sauce.

Step 3:
In the same skillet (without cleaning it), add the remaining tablespoon of olive oil. Lower the heat to medium and add the minced garlic. Sauté the garlic for about 30 seconds to 1 minute, or until it’s fragrant and slightly golden. Be careful not to burn the garlic, as it will turn bitter.

Step 4:
Now, add the shrimp and chopped lobster meat to the skillet. Cook the seafood until the shrimp turns pink and opaque, which should take about 3-4 minutes. Stir occasionally to ensure even cooking of both the shrimp and lobster.

Step 5:
Once the seafood is cooked, reduce the heat to medium-low and pour in the heavy cream. Let the mixture simmer for 2-3 minutes, allowing the cream to slightly thicken and absorb the flavors from the seafood and garlic.

Step 6:
Stir in the grated Parmesan cheese and butter, continuing to stir until both have fully melted into the sauce, resulting in a creamy and rich consistency. The Parmesan will give the sauce a subtle salty flavor, while the butter adds depth and richness.

Step 7:
Turn off the heat and let the sauce sit for a minute or two to cool slightly. This will allow the flavors to meld together beautifully.

Step 8:
Serve the ribeye steaks on plates, generously topping each steak with the creamy shrimp and lobster sauce. Garnish the dish with freshly chopped parsley for a burst of color and a hint of freshness.