Here’s a detailed description and serving idea for your Bone-In Ribeye Surf & Turf with Loaded Baked Potato and Asparagus — a luxurious, steakhouse-style meal perfect for a special occasion or impressive dinner.
🍽️ Bone-In Ribeye Surf & Turf with Loaded Baked Potato and Asparagus
Main Course: Bone-In Ribeye Steak
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Cut: Thick, bone-in ribeye (around 16–20 oz)
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Prep: Seasoned simply with kosher salt, cracked black pepper, garlic powder, and a touch of smoked paprika.
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Cooking Method: Reverse-seared or grilled to your preferred doneness (medium-rare recommended), finished with a garlic herb butter baste (butter, rosemary, thyme, and smashed garlic cloves).
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Finish: Rested, then sliced against the grain for serving with juices spooned over.
Surf: Garlic Butter Shrimp or Lobster Tail
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Option 1: Jumbo shrimp, sautéed in garlic butter with a hint of lemon and parsley.
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Option 2: Broiled lobster tail, brushed with lemon-garlic butter and lightly broiled until golden and tender.
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Served atop or alongside the ribeye for an elegant surf & turf pairing.
Side 1: Loaded Baked Potato
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Baked until fluffy inside and crisp on the outside.
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Toppings: Butter, sour cream, shredded cheddar, crumbled bacon, chopped green onions, and a sprinkle of chives.
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Optional: A dash of smoked paprika or chili flakes for heat.
Side 2: Roasted Asparagus
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Lightly tossed in olive oil, salt, and pepper.
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Roasted until just tender with slight char.
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Finished with a squeeze of lemon and a sprinkle of parmesan or crushed almonds for texture.
🍷 Pairing Suggestion
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A full-bodied red wine like Cabernet Sauvignon or a bold Malbec complements the richness of the ribeye.
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For white wine lovers (especially with shrimp/lobster), a buttery Chardonnay works beautifully.
