2, 8 oz New York Strips
2 tbsp
Salt and Pepper (to taste)
1 tsp Parsley
1 tsp Rosemary

Generously coat New York strips with olive oil; this will help tenderize the meat as well as, allow the seasoning to stick to the meat Once coated, add salt and paper, 1/2 tsp parsley, and 1/2 tsp rosemary to one side. Flip the steak and coat the other side with the rest of the ingredients.

Steaks can be marinated ahead of time and placed back in the refridgerator. Before cooking, let steaks stand at room temperature for about 30 minutes.

For a medium rare steak, coon on medium, to medium high grill for about four-five minutes on each side.

Remove the steaks, cover with aluminum foil and let steaks rest for about ten minutes before serving.

Shrimp Sauce

1/2 lb of roasted shrimp-see recipe
1 1/4 c whipping cream
1 c Mozzarella
2 c Pepper Jack
1 c Parmesan
1 tsp Parsley
Salt and Pepper to taste
2 tbsp butter
3 Peppercinni

In medium skillet, heat whipping cream and butter to a simmer.

Add parsley, shrimp, salt and pepper and let simmer for about three-four minutes.

Add cheeses until all cheeses are melted and mixed together throroughly.