Start by seasoning your strip steak generously with kosher salt and cracked pepper. Allow the steak to rest at room temperature for 20 minutes.

Heat a cast iron skillet over high heat and add a drizzle of neutral oil. Sear the steak for 3-4 minutes on each side until browned. Remove and tent with foil.

In a large pot, bring salted water to a boil. Add bucatini (or pasta) and cook until al dente, usually around 8-10 minutes. Reserve a cup of pasta water before draining.

With the same skillet still hot, add butter and olive oil. Once melted, toss in minced garlic and sauté for 30 seconds. Add white wine, salt, crushed red pepper, and lemon zest. Simmer for 2-3 minutes.

Add the large raw peeled shrimp to the sauce, stirring gently. Cook for about 3 minutes until shrimp are pink and opaque.

Toss the drained pasta into the skillet with the scampi sauce and shrimp. Add reserved pasta water if needed. Plate by laying the pasta down first, then topping with steak and garnish with parsley.