All Premium Meats & Seafood Recipe

Bring to room temperature

Remove ribeye steaks, pork chops and salmon from refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat all proteins dry with paper towels.

Make shared marinade

In a medium bowl combine 4 tbs olive oil, 2 minced garlic cloves, 1 tbs lemon juice, 1 tbs soy sauce, 1 tsp honey, 1 tsp chopped rosemary, 1 tsp thyme and 1/2 tsp smoked paprika. Whisk until combined. Reserve 2 tbs of this marinade for the shrimp and salmon; divide remaining marinade between the ribeyes and pork chops, rubbing it into both sides. Season steaks and chops with 1 tsp kosher salt and 1 tsp black pepper each (use half for pork, half for steaks if you prefer).

Marinate shrimp and salmon

Toss the 12 shrimp with the reserved 2 tbs marinade and set on a plate. For the salmon, brush both sides with 1 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, a pinch (about 1/4 tsp) kosher salt and 1/4 tsp black pepper; let sit 15 minutes.

Preheat oven to 200°C (400°F). Toss baby potatoes with 2 tbs olive oil, 1/2 tsp kosher salt and 1/2 tsp cracked black pepper; spread on a baking sheet cut-side down. Roast 25–30 minutes until golden and tender. When done, toss with chopped parsley and keep warm.

In a small bowl whisk together 1 tbs olive oil, red wine vinegar, dijon mustard, a pinch of salt and pepper to make a simple vinaigrette. Toss mixed baby greens with vinaigrette just before serving.

Preheat pans and oven

Preheat a heavy skillet (cast-iron recommended) over medium-high heat until very hot. Have another skillet available for salmon/shrimp or use the oven for finishing if preferred.

Cook ribeye steaks

Add 1 tbs olive oil to the hot skillet. Place ribeyes in skillet and sear 3–4 minutes without moving until a deep brown crust forms. Flip and sear 3 minutes for medium-rare (internal temp ~130°F/54°C). During the last minute add 1 tbs butter, spooning melted butter over the steaks. Remove steaks to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing.

Cook pork chops

In the same skillet (wipe and add 1 tbs oil if needed) sear pork chops 4–5 minutes per side until golden and an internal temperature of 140–145°F (60–63°C). In the last 2 minutes add 1 tbs butter and spoon over chops. Remove and let rest 5–7 minutes (they will rise to about 145–150°F).

Cook salmon

Heat second skillet over medium-high with 1 tbs olive oil. Place salmon fillets skin-side down and press gently for 30 seconds to prevent curling. Cook 4–5 minutes skin-side down until crisp and release easily. Flip and cook 1–2 minutes until just cooked through (internal ~125–130°F for medium). Remove salmon and tent. Optional pan sauce: deglaze skillet with 1 tbs white wine, add 1 tbs butter and 1 tsp capers, simmer 30 seconds and spoon over salmon.

Cook shrimp

In the hot skillet used for salmon (wipe if needed), add remaining 1 tbs butter. Add shrimp in a single layer and cook 1–1.5 minutes per side until pink and opaque. Finish with a squeeze of lemon juice and a pinch of flaky sea salt.

Slice ribeyes against the grain into 1/2-inch slices. Plate two slices of ribeye, one pork chop (halved if large), one salmon fillet, and 4–6 shrimp per serving alongside roasted baby potatoes and a handful of dressed mixed greens.

Finish each plate with lemon wedges, a sprinkle of flaky sea salt and cracked black pepper over the proteins, and a few extra sprigs of parsley. Serve immediately while hot.