T-Bone Steak with Jumbo Shrimp, Loaded Baked Potato, and Fresh Corn on the Cob Recipe

Indulge in a hearty and luxurious meal with this delicious T-Bone steak accompanied by succulent jumbo shrimp, a loaded baked potato, and fresh corn on the cob. This recipe brings together a delightful combination of flavors—juicy steak, buttery shrimp, creamy potatoes, and sweet corn—all made to satisfy your craving for a well-balanced and wholesome meal. Perfect for a special dinner or a weekend treat, this dish will leave your taste buds singing with joy.

Ingredients:

For the T-Bone Steak:

• 2 T-Bone steaks (about 1 inch thick)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

For the Jumbo Shrimp:

• 1/2 lb jumbo shrimp, peeled and deveined
• 2 tbsp butter
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

For the Loaded Baked Potatoes:

• 2 large russet potatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup cooked turkey bacon bits
• 2 tbsp green onions, chopped
• 2 tbsp butter
• Salt and pepper to taste

For the Fresh Corn on the Cob:

• 2 ears of corn, husked
• 2 tbsp butter
• Salt to taste

Preparation:

Step 1: Prepare the T-Bone Steak

1. Preheat your grill to high heat, ensuring it’s nice and hot for a good sear.
2. Season both sides of the T-Bone steaks with salt, pepper, minced garlic, and chopped rosemary.
3. Brush the steaks with olive oil to prevent sticking and to enhance flavor.
4. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
5. Once cooked, transfer the steaks to a plate and let them rest for 5 minutes to lock in the juices.

Step 2: Cook the Jumbo Shrimp

1. While the steaks are cooking, heat a skillet over medium heat and melt the butter.
2. Add minced garlic to the pan and cook for about 1 minute until fragrant.
3. Toss in the jumbo shrimp and sauté for 2-3 minutes per side until the shrimp turn pink and opaque.
4. Drizzle in lemon juice and season with salt and pepper to taste. Stir well, then remove from heat.

Step 3: Make the Loaded Baked Potatoes

1. Preheat your oven to 400°F (200°C). Pierce each potato a few times with a fork to allow steam to escape during baking.
2. Rub the russet potatoes with olive oil and sprinkle them with salt for a crispy skin.
3. Place the potatoes directly on the oven rack and bake for about 1 hour or until tender when pierced with a fork.
4. Once baked, slice the top open and use a fork to fluff the insides. Add a pat of butter to each potato and top with shredded cheddar cheese, sour cream, turkey bacon bits, and chopped green onions. Season with salt and pepper as desired.

Step 4: Cook the Fresh Corn on the Cob

1. Bring a large pot of salted water to a rolling boil.
2. Add the husked ears of corn and cook for 5-7 minutes, or until the corn is tender and cooked through.
3. Drain the corn and brush each ear with butter, seasoning with a pinch of salt before serving.

Cooking Note:

• For the best results, use high-quality, well-marbled T-Bone steaks for a tender and flavorful experience. Allow the steak to come to room temperature before grilling to ensure even cooking.
• The jumbo shrimp can also be grilled alongside the steaks for a smoky flavor, or sautéed as detailed above.
• Make sure the baked potatoes are fully tender by piercing them with a fork before removing them from the oven.
• Fresh corn is at its sweetest when it’s just tender, so avoid overcooking to preserve its natural sugars.

Serving Suggestions:

Serve the meal on large plates with each component arranged thoughtfully. Place the T-Bone steak as the centerpiece, with a pile of jumbo shrimp on the side. Add the loaded baked potato next to the steak, and place the corn on the cob off to the side. Garnish with a sprig of rosemary or chopped parsley for a fresh pop of color. This hearty dish pairs perfectly with a refreshing iced tea.

Tips:

1. Make Ahead: The baked potatoes can be prepared ahead of time and reheated just before serving. You can also cook the corn on the cob in advance and warm it up in the microwave.
2. Seasoning: Experiment with different spices for your steak, like smoked paprika or cayenne pepper, to give it an extra kick.
3. Grilling Tip: Always let your steak rest after grilling to allow the juices to redistribute throughout the meat. This step ensures a juicy bite every time.
4. Shrimp Varieties: If jumbo shrimp aren’t available, large shrimp or prawns can be used as an alternative.
5. Vegetarian Option: For a vegetarian twist, swap the steak with grilled portobello mushrooms and the shrimp with grilled tofu skewers.

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes

Nutritional Information (per serving):

• Calories: 1300 kcal
• Protein: 60g
• Sodium: 1500mg

FAQs:

1. How do I know when my steak is done?
   Use a meat thermometer to check the internal temperature of the steak: 130°F for medium-rare, 140°F for medium, and 150°F for well-done. Always let the steak rest after cooking for the best results.
2. Can I use frozen shrimp for this recipe?
   Yes, but make sure to thaw the shrimp completely before cooking. Pat them dry to remove any excess moisture, which helps them cook evenly and prevents them from becoming soggy.
3. What can I substitute for turkey bacon in the loaded baked potato?
   If you prefer a healthier or vegetarian option, try using turkey bacon. You can also add more veggies like sautéed mushrooms or steamed broccoli for extra flavor.
4. Can I boil the potatoes instead of baking them?
   While baking is preferred for that classic crispy skin, you can also boil the potatoes if you’re short on time. Just ensure they’re tender before serving.

Conclusion:

This T-Bone steak meal, paired with jumbo shrimp, loaded baked potato, and fresh corn, offers a restaurant-quality dining experience at home. It’s a perfect balance of savory, buttery, and fresh flavors that are sure to impress your family or guests. Whether you’re grilling for a special occasion or just treating yourself, this recipe brings satisfaction to the table. Enjoy this hearty and filling meal with your favorite side dishes, and savor every bite!

T-Bone Steak with Jumbo Shrimp, Loaded Baked Potato, and Fresh Corn on the Cob Recipe

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• Author: Imili Johnson
• Total Time: 1 hour 20 minutes

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Ingredients

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Ingredients:

For the T-Bone Steak:

• 2 T-Bone steaks (about 1 inch thick)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

For the Jumbo Shrimp:

• 1/2 lb jumbo shrimp, peeled and deveined
• 2 tbsp butter
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

For the Loaded Baked Potatoes:

• 2 large russet potatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup cooked turkey bacon bits
• 2 tbsp green onions, chopped
• 2 tbsp butter
• Salt and pepper to taste

For the Fresh Corn on the Cob:

• 2 ears of corn, husked
• 2 tbsp butter
• Salt to taste

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Instructions

Preparation:

Step 1: Prepare the T-Bone Steak

1. Preheat your grill to high heat, ensuring it’s nice and hot for a good sear.
2. Season both sides of the T-Bone steaks with salt, pepper, minced garlic, and chopped rosemary.
3. Brush the steaks with olive oil to prevent sticking and to enhance flavor.
4. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
5. Once cooked, transfer the steaks to a plate and let them rest for 5 minutes to lock in the juices.

Step 2: Cook the Jumbo Shrimp

1. While the steaks are cooking, heat a skillet over medium heat and melt the butter.
2. Add minced garlic to the pan and cook for about 1 minute until fragrant.
3. Toss in the jumbo shrimp and sauté for 2-3 minutes per side until the shrimp turn pink and opaque.
4. Drizzle in lemon juice and season with salt and pepper to taste. Stir well, then remove from heat.

Step 3: Make the Loaded Baked Potatoes

1. Preheat your oven to 400°F (200°C). Pierce each potato a few times with a fork to allow steam to escape during baking.
2. Rub the russet potatoes with olive oil and sprinkle them with salt for a crispy skin.
3. Place the potatoes directly on the oven rack and bake for about 1 hour or until tender when pierced with a fork.
4. Once baked, slice the top open and use a fork to fluff the insides. Add a pat of butter to each potato and top with shredded cheddar cheese, sour cream, turkey bacon bits, and chopped green onions. Season with salt and pepper as desired.

Step 4: Cook the Fresh Corn on the Cob

1. Bring a large pot of salted water to a rolling boil.
2. Add the husked ears of corn and cook for 5-7 minutes, or until the corn is tender and cooked through.
3. Drain the corn and brush each ear with butter, seasoning with a pinch of salt before serving.

Notes

Cooking Note:

• For the best results, use high-quality, well-marbled T-Bone steaks for a tender and flavorful experience. Allow the steak to come to room temperature before grilling to ensure even cooking.
• The jumbo shrimp can also be grilled alongside the steaks for a smoky flavor, or sautéed as detailed above.
• Make sure the baked potatoes are fully tender by piercing them with a fork before removing them from the oven.
• Fresh corn is at its sweetest when it’s just tender, so avoid overcooking to preserve its natural sugars.

• Prep Time: 20 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 1300 kcal
• Sodium: 1500mg
• Protein: 60g