Preheat the oven to 400° F. Remove steak from the fridge 20 minutes before cooking, allowing the steak to come to room temperature. This ensures that your cooking times are more accurate. Season both sides with salt and pepper.
Turn on your cast iron skillet over medium-high heat until the pan is smoking hot. Add butter, herbs, and garlic to the pan.
Place the filets face down and sear for 2 minutes. Flip the filets and sear for an additional 2 minutes.
Begin spooning the melted butter mixture over the steak.
Transfer the skillet to the oven and roast. Depending on steak size; for rare, bake for 4-5 minutes, medium rare, 5-6 minutes, and medium, 6-7 minutes.
Remove fillets from the skillet and set on a plate to rest for about 3-5 minutes. Finish the steaks with a sprinkle of maldon or kosher salt.
Top with the Bourbon butter sauce and shrimp.
Bourbon Butter Shrimp
Sprinkle the Cajun seasoning on the shrimp; toss to coat evenly.
Melt the butter in a large pan over medium heat. Add the garlic and cook for 1 minute, stirring constantly.
Add the shrimp and cook for 2-3 minutes on each side or until shrimp are pink and
Stir in the Worcestershire sauce and brown sugar. Add the bourbon and continue to reduce to cook out the alcohol.
Add lemon juice and season to taste with salt and pepper.
Garnish with parsley and lemon wedges if desired or pour shrimp with bourbon butter sauce over steak.
