Steak Or Shrimp Dinner Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Scrub potatoes, pat dry. Prick each potato several times with a fork, rub with 1 tablespoon olive oil and 1 teaspoon kosher salt.

Bake potatoes directly on the oven rack or on a baking sheet for 45–60 minutes, until skin is crisp and a skewer slides in easily. For faster results, microwave 6–8 minutes first, then finish in oven 20–30 minutes.

When done, split potatoes open, fluff the flesh with a fork, add 1 tablespoon butter to each potato, top with 2 tablespoons sour cream, 2 tablespoons shredded cheddar, chopped chives and bacon bits if using.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter until shimmering.

Add sliced onions with a pinch (about 1/8 tsp) of salt and cook, stirring occasionally, 8–10 minutes until softened and beginning to brown. Add 1 teaspoon balsamic vinegar (optional) in the last 1–2 minutes to deepen flavor, then transfer onions to a bowl and keep warm.

In the same skillet, add remaining 1 tablespoon butter. Add sliced mushrooms and 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon fresh thyme. Cook mushrooms 6–8 minutes without stirring too frequently so they brown. Combine sautéed onions with mushrooms and keep warm.

Remove steaks from fridge 30 minutes before cooking to come to room temperature and pat dry with paper towels.

Season both sides generously with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tablespoons olive oil and heat until shimmering and just starting to smoke.

Add steaks to the pan and sear without moving: 3–4 minutes per side for medium-rare depending on thickness (adjust time for desired doneness). During the last 1–2 minutes of cooking, add 2 tablespoons butter, smashed garlic cloves and herb sprigs. Tilt pan and spoon melted butter over steaks (basting) to develop flavor and color.

Transfer steaks to a cutting board and let rest 5–10 minutes before slicing. Spoon some of the pan butter and any cooked mushrooms/onions over the steak when serving.

If serving shrimp instead of steak, pat shrimp dry and season with 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon paprika.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter is foaming, add minced garlic and cook 15–20 seconds until fragrant.

Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Do not overcook. Squeeze lemon wedges over shrimp before removing from pan. Keep warm.

Assemble mixed greens, cherry tomatoes, cucumber and red onion in a large bowl or plate. Toss with vinaigrette just before serving or allow guests to dress individually.

Place a baked potato on each plate. Slice steak against the grain and arrange beside potato, or place cooked shrimp if using. Spoon sautéed mushrooms and onions over or alongside the steak/shrimp.

Serve with the salad on the side and lemon wedges for shrimp. Offer additional butter, sour cream, and salt/pepper to taste.