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.