Begin by seasoning the strip steak generously with kosher salt and freshly cracked pepper on both sides. Let the steak rest at room temperature for about 20 minutes.

Heat a cast iron skillet over high heat and add a splash of neutral oil to coat the bottom. Once the oil starts shimmering, carefully place the steak in the skillet and sear for 3 to 4 minutes. Flip the steak and sear for an additional 2 to 3 minutes for medium-rare. Remove from the skillet and tent with foil.

In a large pot, bring salted water to a boil. Add the bucatini and cook according to package instructions, usually around 8 to 10 minutes. Reserve a cup of pasta water, then drain and set aside.

In the same skillet, reduce heat to medium and melt the butter and olive oil. Add minced garlic and sauté for about 1 minute. Pour in wine or broth, add kosher salt, crushed red pepper, lemon zest, and black pepper. Let simmer for 2 minutes until sauce reduces by half.

Add the shrimp to the sauce, cooking for 1 to 2 minutes until they turn pink. Remove from heat and mix in parsley and lemon juice.

To serve, place drained bucatini on plates and top with steak and shrimp. Drizzle with scampi sauce and garnish with parsley and lemon wedges.