A steakhouse-style dinner at home: juicy ribeye, buttery garlic shrimp, a fully loaded baked potato,
Ingredients:
Ribeye
- Ribeye steaks – 2 (10–14 oz / 280–400 g each)
- Salt – to taste
- Black pepper – to taste
- Oil (high heat) – 1 tbsp
- Butter – 2 tbsp
- Garlic – 2 cloves, smashed (optional)
- Rosemary or thyme – 1 sprig (optional)
Garlic Butter Shrimp
- Shrimp – 1 lb (450 g), peeled and deveined
- Salt & pepper – to taste
- Butter – 3 tbsp
- Garlic – 3 cloves, minced
- Smoked paprika – 1/2 tsp (optional)
- Lemon juice – 1 tbsp
- Chopped parsley – 1 tbsp (optional)
Loaded Baked Potatoes
- Russet potatoes – 2 large
- Oil – 1 tsp (for rubbing skins)
- Salt – for skins
- Butter – 2 tbsp
- Sour cream – 1/2 cup
- Shredded cheddar – 1 cup
- Cooked bacon – 4 strips, crumbled (optional)
- Green onions – sliced
Green Beans
- Fresh green beans – 1 lb (450 g), trimmed
- Butter or olive oil – 1 tbsp
- Garlic – 1 clove, minced (optional)
- Salt & pepper – to taste
- Lemon zest or red pepper flakes – optional
Instructions:
1) Bake the Potatoes (Start First)
- Preheat oven to 425°F (220°C).
- Scrub potatoes and pat dry. Pierce each 6–8 times with a fork.
- Rub skins with a little oil and sprinkle with salt.
- Bake directly on the oven rack (place a tray underneath) for 50–65 minutes, until tender.
