Ingredients:
2 Ribeye steaks (1-inch thick)
2 large russet potatoes
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1 tbsp butter
1 cup broccoli florets
1/2 lb shrimp, peeled and deveined
Olive oil for cooking
Salt and pepper to taste
Garlic powder and onion powder for seasoning
Bacon crumbles for garnish (optional)
Lemon wedges for serving
Instructions:
Bake the potatoes: Preheat the oven to 400°F (200°C). Wash and poke holes in the potatoes. Bake directly on the oven rack for 45-60 minutes until tender. Once cooked, slice them open, fluff the insides, and top with sour cream, shredded cheddar cheese, green onions, and bacon crumbles (if using).
Steam the broccoli: Steam the broccoli until tender (about 5 minutes). Once cooked, sprinkle with cheddar cheese and a pinch of salt.
Cook the shrimp: Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Season the shrimp with garlic powder, onion powder, salt, and pepper. Sauté the shrimp for 2-3 minutes on each side until pink and opaque. Set aside.
Cook the ribeye steaks: Heat a pan or grill over medium-high heat. Season the ribeye steaks with salt, pepper, garlic powder, and onion powder. Cook for 4-5 minutes per side for medium-rare, or adjust for your preferred doneness. Allow the steaks to rest for a few minutes.
Plate and serve: Serve the ribeye steaks alongside the loaded potatoes and cheesy broccoli. Top the steaks with the shrimp and garnish with fresh lemon wedges for a zesty kick.
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