Description
This indulgent dish features a juicy ribeye steak paired with a loaded baked potato topped with shrimp and asparagus for a hearty meal perfect for special occasions or dinner evenings.
Ingredients
Scale
- 1 ribeye steak (12 oz)
- 1 large russet potato
- 8 oz shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- Salt and pepper to taste
- Loaded Potato Toppings:
- 2 tbsp sour cream
- 1/4 cup cheddar cheese, shredded
- 2 slices bacon, cooked and crumbled
- 1 tbsp chives, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Pierce the potato with a fork and bake for 45-60 minutes until tender.
- Season the ribeye steak with salt, pepper, and olive oil on both sides.
- Heat a grill pan or skillet over high heat. Cook the steak for 4-5 minutes per side for medium-rare, then rest.
- In a pan, sauté asparagus in 1 tbsp olive oil with salt and pepper for 5-7 minutes.
- Cook shrimp in the same pan with remaining olive oil for 2-3 minutes until pink.
- Slice open the potato and load with sour cream, cheese, bacon, and chives.
- Top potato with shrimp and asparagus; serve alongside sliced steak.
Notes
Adjust cooking times based on steak thickness for desired doneness. Shrimp and asparagus can be grilled for a smoky flavor.
Nutrition
- Calories: 850
- Sugar: 4g
- Fat: 50g
- Carbohydrates: 30g
- Protein: 70g