Steak & Shrimp* Recipe

Preheat the oven to 425°F (220°C). Scrub the russet potatoes well and pat dry.

Prick each potato several times with a fork. Rub each potato with 1/2 tablespoon olive oil and sprinkle with kosher salt to coat the skin.

Place potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes until the skins are crisp and a skewer or paring knife slides easily into the center. Time will vary with potato size.

When done, remove from oven and slice open lengthwise. Fluff the insides with a fork and top with butter, sour cream, chives, and shredded cheddar as desired.

Bring steaks to room temperature for 20–30 minutes before cooking. Pat dry with paper towels.

Season both sides of each steak evenly with kosher salt (about 3/4 tsp per steak if portioned) black pepper, and garlic powder. Press seasoning into the meat.

For grilling: preheat grill to high (450–500°F / 230–260°C). Brush grates with oil. For pan-frying: heat a heavy skillet or cast-iron pan over high heat until very hot.

Add 1 tbs vegetable oil to the skillet (or oil the grill grates). Place steaks on grill or in pan and sear without moving for 3–4 minutes to develop a crust.

Flip steaks and add 1 tbs butter and thyme sprigs to the pan (if using). Cook another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time 1–2 minutes per side for desired doneness.

Remove steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute before slicing.

While steaks rest (or starting just before finishing steaks), toss the peeled and deveined shrimp with 1 tbs olive oil, paprika, minced garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Grill method: place shrimp on a hot grill or grill pan for 1.5–2 minutes per side until opaque and slightly charred. Pan-fry method: heat a tablespoon of oil in a skillet over medium-high heat, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque.

Do not overcook — shrimp cook quickly. Remove from heat and squeeze a little lemon over them.

Bring a pot of water to a simmer with a steamer basket set over it, or use a microwave-safe bowl for quick steaming.

Steam 2 cups broccoli florets for 4–6 minutes until bright green and tender-crisp. Season with 1/4 tsp salt and toss with 1 tsp butter or olive oil.

Slice the rested steak against the grain into 1/4–1/2-inch slices.

On each plate place a sliced steak portion, arrange 6 cooked shrimp alongside (or on top), add a baked potato, and a portion of the side vegetable.

Garnish with lemon wedges and offer steak sauce if desired. Serve immediately.