Bone-In Ribeye Surf & Turf with Loaded Baked Potato and Asparagus

Ingredients:

1 bone-in ribeye steak (12-16 oz)

Salt and freshly cracked black pepper

1 tbsp olive oil

10 large shrimp, peeled and deveined

2 tbsp Cajun seasoning

2 tbsp butter, divided

1 large baking potato

1/2 cup shredded cheddar cheese

1/2 cup steamed broccoli florets

8 asparagus spears, trimmed

1 tsp garlic powder

1 tsp smoked paprika

Fresh parsley (optional, for garnish)

Instructions:

Prepare the Baked Potato:

Preheat oven to 400°F (200°C).

Pierce potato several times with a fork, rub with olive oil, and sprinkle with salt.

Bake directly on oven rack for about 45-60 minutes until skin is crispy and inside is tender.

Once done, slice open and fluff the inside with a fork. Fill with steamed broccoli, cheddar cheese, and a few cooked shrimp. Keep warm.

Cook the Ribeye Steak:

Season steak generously with salt and black pepper.

Heat a grill or cast-iron skillet over high heat.

Add olive oil and sear steak for 4-5 minutes per side until a deep caramelized crust forms and desired doneness is reached (medium-rare recommended).

Remove steak, add 1 tbsp butter on top, and let rest.

Prepare Cajun Shrimp:

Toss shrimp with Cajun seasoning and a pinch of smoked paprika.

In a skillet, melt 1 tbsp butter over medium-high heat.

Cook shrimp 2-3 minutes per side until charred and cooked through. Remove from heat.

Grill Asparagus:

Toss asparagus with olive oil, garlic powder, salt, and pepper.

Grill or pan-sear asparagus until slightly charred and tender, about 3-5 minutes.

Assemble and Serve:

Place ribeye steak in the center of a large white plate.

Arrange Cajun shrimp over the steak.

Place loaded baked potato on the side.

Add grilled asparagus spears alongside.

Garnish with fresh parsley if desired.

Serve warm with your favorite sides or sauces.