Cook the Steak:
Bring steak to room temp. Season with salt & pepper. Heat oil in a cast-iron pan over high heat. Sear steak 3–4 mins per side, adding butter for basting. Rest, then top with garlic/herb butter.
Sauté the Shrimp:
Toss shrimp in paprika, cayenne, garlic powder, salt & pepper. Sauté in butter or oil for 2–3 mins per side until crispy and cooked through. Finish with a squeeze of lemon.
Roast the Asparagus:
Toss with olive oil, season, and roast at 425°F for 12–15 mins until tender-crisp.
Make the Mashed Potatoes:
Boil potatoes until fork-tender. Drain, then mash with butter, cream, salt, and pepper until smooth and creamy.
Bake the Biscuit:
Preheat oven to 450°F. Mix dry ingredients. Cut in butter until crumbly. Stir in buttermilk just until combined. Shape, cut, and bake 10–12 mins until golden. Brush with melted butter.
Plate It All:
On a clean white plate, lay the ribeye and top with spicy shrimp. Add asparagus spears, a scoop of mashed potatoes, and a golden biscuit on the side. Serve warm with extra butter if you’re feeling indulgent.
Want to level it up with a pan sauce or shrimp cream drizzle? Let’s go full steakhouse.
Cook the Steak:
Bring steak to room temp. Season with salt & pepper. Heat oil in a cast-iron pan over high heat. Sear steak 3–4 mins per side, adding butter for basting. Rest, then top with garlic/herb butter.
Sauté the Shrimp:
Toss shrimp in paprika, cayenne, garlic powder, salt & pepper. Sauté in butter or oil for 2–3 mins per side until crispy and cooked through. Finish with a squeeze of lemon.
Roast the Asparagus:
Toss with olive oil, season, and roast at 425°F for 12–15 mins until tender-crisp.
Make the Mashed Potatoes:
Boil potatoes until fork-tender. Drain, then mash with butter, cream, salt, and pepper until smooth and creamy.
Bake the Biscuit:
Preheat oven to 450°F. Mix dry ingredients. Cut in butter until crumbly. Stir in buttermilk just until combined. Shape, cut, and bake 10–12 mins until golden. Brush with melted butter.
Plate It All:
On a clean white plate, lay the ribeye and top with spicy shrimp. Add asparagus spears, a scoop of mashed potatoes, and a golden biscuit on the side. Serve warm with extra butter if you’re feeling indulgent.
Want to level it up with a pan sauce or shrimp cream drizzle? Let’s go full steakhouse.
