Cowboy ribeye, scallops, shrimp, asparagus

Step 1: Prepare the Cowboy Ribeye

1. Bring to room temperature: Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.
2. Season: Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
3. Heat the skillet: In a large skillet or grill pan, heat the olive oil over medium-high heat until hot.
4. Sear the steaks: Add the ribeye steaks to the skillet and sear for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
5. Add butter and herbs: Reduce the heat to medium. Add the butter, smashed garlic, rosemary, and thyme to the skillet.
6. Baste the steaks: Once the butter melts, tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter and herb mixture.
7. Rest the steaks: Remove the steaks from the skillet and let them rest on a plate covered with foil.

Step 2: Prepare the Scallops and Shrimp

1. Season the scallops and shrimp: Season the scallops and shrimp with salt and black pepper.
2. Heat the skillet: In the same skillet used for the steaks, add the olive oil and heat over medium-high heat.
3. Sear the scallops: Add the scallops to the skillet and cook for 2-3 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
4. Cook the shrimp: Add the butter and minced garlic to the skillet. Once the butter is melted, add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque.
5. Add lemon juice: Drizzle the lemon juice over the scallops and shrimp. Garnish with fresh parsley.

Step 3: Prepare the Asparagus

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Season the asparagus: Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
3. Roast: Roast in the preheated oven for 12-15 minutes, or until tender and slightly crispy. Sprinkle with lemon zest before serving, if desired.

Step 4: Prepare the Loaded Bacon and Shrimp Potato

1. Bake the potatoes: Bake the russet potatoes in the oven at 400°F (200°C) for about 1 hour, or until they are tender when pierced with a fork.
2. Prepare the filling: In a skillet, cook the chopped shrimp until pink and opaque. In a mixing bowl, combine the cooked shrimp, crumbled bacon, butter, sour cream, shredded cheddar cheese, and green onions. Season with salt and black pepper.
3. Stuff the potatoes: Slice the baked potatoes in half lengthwise and scoop out some of the flesh to create a cavity. Fill the potatoes with the shrimp and bacon mixture.
4. Bake again: Place the filled potatoes back in the oven for 10-15 minutes, or until the cheese is melted and bubbly.

Step 5: Serve

1. Carve the steak: Slice the rested ribeye steaks.
2. Plate the meal: Serve the steak with the seared scallops and shrimp, roasted asparagus, and loaded bacon and shrimp potatoes on the side.

Tips for Perfect Surf and Turf Feast

1. Use fresh ingredients: Fresh seafood and high-quality beef make a significant difference in flavor and texture.
2. Don’t overcook: Be careful not to overcook the scallops and shrimp; they should be tender and juicy.
3. Season well: Generously season all components of the meal to enhance the flavors.
4. Rest the meat: Allow the steak to rest after cooking to retain its juices and tenderness.

Conclusion

This surf and turf feast featuring cowboy ribeye, scallops, shrimp, asparagus, and loaded bacon and shrimp potatoes is a luxurious and delicious meal perfect for any special occasion. Enjoy making and savoring this gourmet dinner with your loved ones!