Pat the steaks dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat, then add the butter or oil. Place the steaks in the pan and cook for 3 to 4 minutes per side for medium-rare. Remove from the pan, place on a plate, and loosely cover with foil to rest.

Reduce the heat to medium and add the butter to the same skillet. Add the garlic and cook for about 30 seconds, stirring, until fragrant.

Add the shrimp and lobster. Cook for 2 to 3 minutes, stirring gently, until the shrimp turn pink. Remove the seafood and set aside.

Pour in the wine if using and scrape up any browned bits. Let it simmer for 1 minute, then add the heavy cream. Simmer for 3 to 4 minutes until slightly thickened.

Return the shrimp and lobster to the pan and warm through for about 1 minute. Season to taste.

Place the steaks on plates, spoon the sauce over the top, sprinkle with parsley, and serve immediately.