Ingredients
Scale
- 2 ribeye steaks (8 oz each)
- 4 large russet potatoes
- 1/2 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 4 tablespoons butter
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork, then bake them in the oven for 45-50 minutes until tender.
- Season the ribeye steaks with salt and pepper, then sear in a hot skillet with olive oil for 4-5 minutes per side for medium-rare.
- In a separate pan, sauté the asparagus in olive oil for 5-7 minutes until tender-crisp.
- Grill or sauté the shrimp for 2-3 minutes per side until pink and cooked through.
- Once potatoes are done, slice them open and load with butter, sour cream, and cheddar cheese.
- Serve the ribeye steak alongside the loaded potatoes, shrimp, and asparagus.
Notes
For a healthier twist, use low-fat sour cream and reduce the cheese amount. Ensure shrimp is fresh for best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 750
- Sugar: 5g
- Fat: 40g
- Carbohydrates: 45g
- Protein: 55g