Cowboy ribeye, scallops, shrimp, asparagus

Creating a sumptuous feast featuring a cowboy ribeye, scallops, shrimp, asparagus, and a loaded bacon and shrimp potato is a culinary adventure that combines robust flavors and elegant presentation. This ensemble of dishes offers a blend of textures and tastes that cater to both meat lovers and seafood enthusiasts, making it perfect for special occasions or a luxurious weekend meal. In this guide, we will walk through each component of this meal, ensuring every element from the succulent steak to the richly topped potato is prepared to perfection.

Crafting the Perfect Cowboy Ribeye and Seafood Feast

Table of Contents

Ingredients and Preparation

For the Cowboy Ribeye:

  • 1 large cowboy ribeye steak (approximately 1 to 1.5 inches thick)
  • Salt and freshly ground black pepper
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • Fresh rosemary and thyme

For the Scallops and Shrimp:

  • 6 large sea scallops
  • 6 large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • Lemon wedges for serving

For the Asparagus:

  • 1 bunch of fresh asparagus, trimmed
  • Olive oil
  • Salt and pepper
  • Lemon zest (optional)

For the Loaded Bacon and Shrimp Potato:

  • 2 large baking potatoes
  • 4 slices of bacon, cooked and crumbled
  • 6 small shrimp, cooked and chopped
  • 1/2 cup cheddar cheese, shredded
  • 2 tablespoons sour cream
  • Chopped chives for garnish

Cooking the Dish

Cowboy Ribeye:

  1. Season the ribeye generously with salt and pepper. Let it sit at room temperature for about 30 minutes before cooking.
  2. Heat olive oil in a heavy skillet over high heat. Add garlic cloves and herbs to the oil.
  3. Sear the ribeye for about 4-5 minutes on each side for medium-rare, depending on thickness. Baste with the herb-infused oil while cooking.
  4. Rest the steak for 10 minutes before slicing.
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Scallops and Shrimp:

  1. Pat the scallops and shrimp dry and season with salt and pepper.
  2. Heat butter and olive oil in a pan over medium-high heat until hot but not smoking.
  3. Sear scallops for about 1-2 minutes on each side until golden and just cooked through. Remove and keep warm.
  4. In the same pan, quickly sauté the shrimp until they are pink and opaque, about 2 minutes per side. Serve with lemon wedges.


  1. Toss asparagus with olive oil, salt, and pepper. Roast in a 400°F (200°C) oven for about 15-20 minutes, or grill for about 5-7 minutes until tender and slightly charred.
  2. Sprinkle with lemon zest before serving for added flavor.

Loaded Bacon and Shrimp Potato:

  1. Bake the potatoes at 400°F (200°C) for about 1 hour or until tender.
  2. Slice the top off each potato, scoop out some of the flesh, and mix it with bacon, chopped shrimp, and cheddar cheese.
  3. Return the mixture to the potatoes, top with more cheese, and bake until the cheese is melted.
  4. Garnish with sour cream and chives.

Serving Suggestions

Arrange the sliced cowboy ribeye alongside the seared scallops and shrimp, with the asparagus and loaded potatoes on the side. This creates a visually appealing and balanced plate that is perfect for a special occasion.

This feast encapsulates a range of flavors and textures that are sure to impress any diner. Would you like to explore additional tips for seasoning or alternative methods for cooking any of these components?