T-Bone Steak with Jumbo Shrimp, Loaded Baked Potato, and Fresh Corn on the Cob

Ingredients:

For T-Bone Steak:

2 T-Bone steaks (about 1 inch thick)

2 tbsp olive oil

2 cloves garlic, minced

1 tsp fresh rosemary, chopped

Salt and pepper to taste

For Jumbo Shrimp:

1/2 lb jumbo shrimp, peeled and deveined

2 tbsp butter

1 clove garlic, minced

1 tbsp lemon juice

Salt and pepper to taste

For Loaded Baked Potatoes:

2 large russet potatoes

1/2 cup shredded cheddar cheese

1/4 cup sour cream

1/4 cup cooked bacon bits (or turkey bacon)

2 tbsp green onions, chopped

2 tbsp butter

Salt and pepper to taste

For Fresh Corn on the Cob:

2 ears of corn, husked

2 tbsp butter

Salt to taste

Instructions:

T-Bone Steak:

Preheat grill to high heat. Season T-Bone steaks with salt, pepper, garlic, and rosemary.

Brush steaks with olive oil and grill for 4-5 minutes per side for medium-rare, or to your preferred doneness.

Let steaks rest for 5 minutes before serving.

Jumbo Shrimp:

While the steak cooks, melt butter in a skillet over medium heat.

Add minced garlic and cook until fragrant.

Add shrimp and sauté for 2-3 minutes per side until pink and opaque.

Stir in lemon juice and season with salt and pepper.

Loaded Baked Potatoes:

Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, and bake for 1 hour until tender.

Slice open the baked potatoes and fluff the insides with a fork.

Top with butter, cheddar cheese, sour cream, bacon bits, and green onions.

Season with salt and pepper.

Fresh Corn on the Cob:

Bring a large pot of salted water to a boil. Add corn and cook for 5-7 minutes until tender.

Drain and serve with butter and a sprinkle of salt.

Notes:

Serve the meal together for a hearty and satisfying dinner.

Prep Time: 20 mins | Cooking Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 2 | Kcal: 1300❤️❤️