Let steaks come to room temperature for 20 minutes before cooking.

Place cast iron skillet in oven and preheat broiler to 500 degrees. Remove pan from the oven once it has come to temperature.

Pour a couple of tbsp of avocado oil on a plate. On a separate plate, mix a couple tbsp of salt and pepper. Measurements don’t need to be exact and will vary depending on the size of the steaks used.

Roll the steaks in the oil and then crust all sides with the salt/pepper mixture. Set aside.

Mix butter with minced fresh herbs and garlic clove. Reserve about 1 tsp of herbs. Put butter in fridge until steaks are done.

Toss shrimp in leftover herbs and a little bit of oil.

For MEDIUM steaks: Add steaks directly to cast iron skillet and put in broiler. Cook for 4-5 minutes.

Add shrimp to skillet in even layer. Flip steaks and place back in oven for 4-5 minutes more.

Remove from heat and add herbed butter to tops of steak and shrimp. Let rest 10 minutes.