Surf and Turf Feast Plate

Instructions

Step 1: Preheat the oven to 400°F (200°C). Pierce the potato several times with a fork and bake for 50–60 minutes until tender.

Step 2: Season the ribeye steak with salt, pepper, and garlic powder. Let rest at room temperature for 30 minutes.

Step 3: Cook the rice in chicken broth according to package directions and set aside.

Step 4: Heat olive oil in a skillet and cook the sliced sausage until browned. Add the shrimp, Cajun seasoning, and paprika, then cook until the shrimp are pink. Stir into the cooked rice and keep warm.

Step 5: Steam the broccoli until tender-crisp and set aside.

Step 6: Heat butter in a skillet and sauté the green beans with garlic and salt for 5–7 minutes until tender.

Step 7: Grill or roast the corn, turning occasionally, until lightly charred. Brush with butter and season with salt and pepper.

Step 8: For the garlic butter shrimp, melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds. Add shrimp, paprika, salt, and pepper and cook for 1–2 minutes per side until fully cooked.

Step 9: Slice open the baked potato and fluff the interior with a fork. Mix in butter and heavy cream. Top with broccoli, cheddar cheese, and cooked shrimp.

Step 10: Heat a cast-iron skillet over high heat. Add olive oil and sear the ribeye for 4–5 minutes per side, or until desired doneness is reached.

Step 11: Add butter to the skillet and spoon the melted butter over the steak for 1 minute. Remove from heat and let rest for 10 minutes.

Step 12: Arrange the ribeye, shrimp rice, green beans, corn, loaded baked potato, and garlic butter shrimp on a large serving plate.

Step 13: Garnish the steak with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days.

Reheat the steak gently in a skillet over low heat to prevent overcooking.

Warm the rice, green beans, corn, and potato in the microwave or oven until heated through.

Seafood should be reheated only until warm to maintain its texture and prevent it from becoming rubbery.

For best quality, enjoy the steak and shrimp within 2 days of preparation.