In a small bowl, mix softened butter with garlic, parsley, thyme, sea salt, and black pepper until well combined. Shape into a log using plastic wrap and refrigerate for at least 15 minutes.

Remove steaks from the refrigerator and let them sit at room temperature for about 15 minutes. Pat dry and season generously with salt and pepper.

Preheat a cast iron skillet over high heat for 3-4 minutes until slightly smoking. Add olive oil and a tablespoon of garlic butter, swirling to melt.

Carefully place the seasoned steaks in the skillet and sear for 3-7 minutes per side for desired doneness. Remove from skillet and let rest covered with foil.

In the same skillet, reduce heat to medium, add more olive oil if needed, and sauté shrimp for 1-1½ minutes per side until pink and opaque.

Slice the rested steaks against the grain, arrange on a plate with the shrimp, and top with the chilled compound butter.