T‑Bone Steak, Asparagus & Shrimp Alfredo Potato

Instructions

Step 1 Preheat the oven to 400°F and pierce the russet potato with a fork several times.
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Step 2 Rub the potato with a little olive oil and bake for 45–60 minutes until tender.
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Step 3 Season the T‑bone steak with salt, black pepper, garlic powder, and smoked paprika.
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Step 4 Heat olive oil in a cast iron skillet over medium‑high heat and sear the steak for about 4–5 minutes per side until a deep crust forms.
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Step 5 Add butter to the skillet and baste the steak for about 1 minute, then remove and allow it to rest.
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Step 6 In a pan melt butter and sauté minced garlic for about 30 seconds.
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Step 7 Add the shrimp and cook for 2–3 minutes until pink.
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Step 8 Pour in the heavy cream and stir in Parmesan cheese, salt, and pepper, allowing the Alfredo sauce to thicken.
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Step 9 Steam or sauté the broccoli until tender and mix it into the Alfredo shrimp mixture.
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Step 10 Toss the asparagus with olive oil, salt, and pepper and roast in the oven for about 10–12 minutes until tender.
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Step 11 Slice open the baked potato and fill it with the shrimp Alfredo and broccoli mixture.
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Step 12 Plate the T‑bone steak with the asparagus and loaded shrimp Alfredo potato, then garnish with chopped parsley.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or oven to prevent overcooking. The shrimp Alfredo potato can be reheated in the microwave or oven until warmed through, while asparagus is best reheated quickly in a skillet or air fryer to maintain its texture.