- 8 large shrimp, peeled and deveined
- 8 large scallops
- Olive oil
- Salt and pepper
- Lemon wedges, for serving
Preparation:
- Preheat the Grill or Skillet: Use a grill or skillet over medium-high heat.
- Prepare Seafood: Pat the shrimp and scallops dry, brush with olive oil, and season with salt and pepper.
- Cook Seafood: Grill or sear the shrimp and scallops for about 1-2 minutes per side until opaque and nicely charred.
Loaded Baked Potato
A classic side that’s hearty and pairs well with steak.
Ingredients:
- 1 large baking potato
- Butter
- Sour cream
- Chives, chopped
- Shredded cheddar cheese
- Crisp bacon, crumbled
- Salt and pepper
Preparation:
- Bake the Potato: Preheat the oven to 425°F (220°C). Prick the potato with a fork, rub with olive oil and salt, and bake directly on the rack for about 45-60 minutes until tender.
- Load the Potato: Split the potato open, fluff with a fork, and add butter, sour cream, cheese, chives, bacon, salt, and pepper.
Asparagus
A fresh, simple side that adds a bit of green to your plate.
Ingredients:
- 1 bunch of asparagus, trimmed
- Olive oil
- Salt and pepper
- Lemon zest, optional
Preparation:
- Preheat the Grill or Oven: You can grill or roast the asparagus.
- Cook the Asparagus: Toss asparagus with olive oil, salt, and pepper. Grill or roast at 425°F (220°C) for about 10-15 minutes until tender and slightly charred. Sprinkle with lemon zest for extra flavor.
Serving Suggestions:
Arrange the cowboy ribeye on a platter surrounded by the shrimp and scallops. Place the loaded baked potato and asparagus on the side. Each component should complement the others in flavor and presentation, creating a visually appealing and delicious meal. Enjoy with a glass of your favorite red wine, perfect for enhancing the flavors of the beef and seafood.