Quarter and cut potato into half inch thick pieces. Mince two cloves of garlic. Zest and quarter lemon. Pat steak and shrimp dry and season liberally with salt and pepper.

In a skillet, melt 1tbsp butter under medium-high heat. Smash the remaining garlic clove and drop into the butter. Lay thyme over steak. Let sear roughly 3minutes and flip. Add 1tbsp butter and let melt while basting with spoon every minute until 5-10° before desired internal temp.

When the potatoes are tender drain, reserving 1/4 cup water. Add oil to pan and minced garlic. Let cook until fragrant. Add in potatoes and toss until mixed.

In a fry pan, melt remaining butter under medium-high heat until frothy. Add in shrimp and cook until pink halfway flip using tongs, and repeat until done. Drizzle lemon juice over it. Toss and prepare to serve.

Plate potatoes slightly of center to corner. Cut bone from steak and slide against potatoes like a dam. Cut steak into strips and lay along bone. Add shrimp in line across steaks, and place three over potatoes, and with parsley. Drizzle lemon zest over steak and potatoes. Serve and enjoy!