Ribeye Surf and Turf with Shrimp, Loaded Baked Potato, and Green Beans

1. Pat ribeye dry and season generously with salt and black pepper.
2. Let sit at room temperature 15–20 minutes while you prep other items.

3) Cook the Green Beans

1. Bring a pot of salted water to a boil. Blanch green beans for 2–3 minutes.
2. Drain and (optional) rinse briefly with cold water to keep them bright green.
3. In a skillet, melt butter or heat oil, add garlic (optional), then toss beans 2–3 minutes.
4. Season with salt, pepper, and optional lemon zest or red pepper flakes.

4) Sear the Ribeye

1. Heat a heavy skillet (cast iron preferred) over high heat until very hot.
2. Add 1 tbsp oil, then place steaks in the pan.
3. Sear 3–4 minutes per side (depending on thickness) for medium-rare, adjusting as needed.
4. Add butter, garlic, and herbs (optional). Baste 30–60 seconds.
5. Remove steak and rest 8–10 minutes before slicing.

5) Cook the Garlic Butter Shrimp

1. In the same skillet (wipe excess if needed), melt 3 tbsp butter over medium-high heat.
2. Add garlic and paprika (optional) for 15 seconds.
3. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.
4. Finish with lemon juice and parsley.

6) Load the Baked Potatoes

1. Slice potatoes open and fluff the inside with a fork.
2. Add butter, sour cream, cheddar, and optional bacon. Top with green onions.
3. Optional: Return to oven 5 minutes to melt cheese fully.

7) Plate and Serve

Serve ribeye with garlic butter shrimp on top or on the side, add the loaded baked potato, and finish with green beans.
Spoon any leftover garlic butter from the shrimp over the steak for extra flavor.

Serving and Storage:

Serving

• Best served immediately while steak is hot and shrimp is tender.
• Optional steakhouse extras: a squeeze of lemon, a sprinkle of flaky salt, or a drizzle of pan butter.

Storage

• Refrigerate: Store leftovers in airtight containers up to 3 days.
• Reheat steak: Gently warm in a skillet on low heat with a bit of butter (avoid overcooking).
• Reheat shrimp: Quick warm-up only (shrimp turns rubbery if reheated too long).
• Reheat potato: Oven at 350°F (175°C) until hot, or microwave in short bursts.

Tips:

• Dry steak = better sear: pat dry before seasoning.
• Rest the steak: 8–10 minutes keeps it juicy.
• Don’t overcook shrimp: remove as soon as it turns pink and opaque.
• Shortcut potatoes: microwave 6–8 minutes, then crisp in the oven 10 minutes.
• Extra flavor: add a pinch of Cajun seasoning to shrimp for a steakhouse kick.