Start off by preparing the steaks and seasoning them with salt, pepper and garlic powder. Let them sit at room temperature for 20-30 minutes and fire up the smoker to 250 degrees F with hickory wood chunks.
When the temperature hits 250 degrees F add the steaks for smoking. Smoke for about 30-40 minutes. The steaks need to reach 118 degrees F internally before removing for searing.
While the steaks are smoking, season the shrimp with salt, pepper, smoked paprika and garlic powder, now set them to the side.
Remove the steaks and set the smoker for searing over direct heat. Once the coals are ready for searing, add the steaks and sear for 60-90 seconds, until they are a medium rare. Remove the steaks and place on a wire rack with a baking sheet underneath and cover with aluminum foil.
Place a cast iron skillet over the direct coals and add a tablespoon or two of avocado oil with a few tablespoons of unsalted. Add the shrimp and sear for 60 seconds and then flip the shrimp, once the shrimp are flipped start to butter baste them for another minute or two. Remove the shrimp and place them in a bowl.
In the skillet, add minced garlic and cook for a few mins. Add beef broth, stir for a few minutes, add heavy cream, stir for a few minutes, add dijon mustard and stir in for a few minutes, add parmesan cheese, stir for a few minutes, add lemon juice and sriracha and stir for a few more minutes. Cut the temp off and toss the shrimp back in and stir for a few minutes.
Slice the steaks and plate, top them off with a hefty amount of the creamy cajun shrimp sauce.
Enjoy with family and friends!
