In a small bowl, mash together the butter, garlic rosemary, thyme and parsley. Store in the fridge until ready to use.

If possible, take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.

Brush steaks on both sides with olive oil. Season both sides generously with salt and pepper, patting to help the seasonings stick.

Heat a cast iron skillet or cast iron grill pan over medium-high heat for 2-3 minutes, until very hot.

Add the steaks and cook for 4-5 minutes, until browned on the bottom. Flip and cook for 2-7 minutes, until done to your liking.* Rare: 120 degrees (49 degrees C), 1-2 minutes* Medium Rare: 130 degrees (54 degrees C), 2-4 minutes* Medium: 140 degrees (60 degrees C), 4-6 minutes* Medium Well: 150 degrees (66 degrees C), 6-8 minutes* Well Done: 160 degrees (71 degrees C), 8-10 minutes

Remove the steaks from the pan. Cover to let them rest and keep them warm.

Turn off heat. Wait for the pan to stop smoking, then lightly wipe down the pan if it has any pieces left.

With the heat off but while the pan is still hot, add 2 tablespoons of garlic butter in smaller chunks. (Reserve the rest of the garlic butter for the steaks later.) Move the butter pieces around as they melt, so that the melted butter coats the pan evenly.

Once butter melts, turn on heat to medium. Quickly add the shrimp in a single layer. Cook for 1-3 minutes per side, until opaque and golden.

Serve steaks with a pat (1 tablespoon) of garlic butter on top. Serve shrimp alongside the steaks, with garlic butter from the pan poured over them, and a squeeze of lemon, if desired.