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Cowboy ribeye, scallops, shrimp, lobster, loaded potato, asparagus with cowboy butter and chimichurri

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A luxurious surf and turf feast featuring cowboy ribeye steak, scallops, shrimp, and lobster served with loaded baked potatoes and asparagus, finished with flavorful cowboy butter and chimichurri sauce for a restaurant-quality meal at home.[1][2][3]

Ingredients

Scale
  • 2 cowboy ribeye steaks (16–20 oz each)
  • 8 large sea scallops
  • 12 jumbo shrimp, peeled and deveined
  • 2 lobster tails, split
  • 4 large russet potatoes
  • 1 bunch asparagus, trimmed
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped chives
  • Cowboy butter: 1/2 cup unsalted butter, 2 tbsp chopped parsley, 1 tbsp chopped cilantro, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne, salt and pepper
  • Chimichurri: 1 cup parsley, 1/4 cup cilantro, 3 garlic cloves, 1/2 cup olive oil, 2 tbsp red wine vinegar, 1 tsp red pepper flakes, salt
  • Salt, pepper, olive oil for cooking

Instructions

  1. Prepare cowboy butter and chimichurri: Mix softened butter with herbs, spices, and seasonings for cowboy butter; blend parsley, cilantro, garlic, oil, vinegar, flakes, and salt for chimichurri. Refrigerate until ready to use.[3]
  2. Bake potatoes: Preheat oven to 400°F. Poke potatoes with fork, rub with oil and salt, bake 45-60 minutes until tender. Split open, fluff insides, top with cheese, sour cream, chives, and keep warm.[1]
  3. Cook proteins: Season ribeye with salt and pepper, sear in hot cast iron 4-5 minutes per side for medium-rare. Sear scallops 2 minutes per side, shrimp 2 minutes until pink, lobster 5-6 minutes until opaque. Brush all with cowboy butter.[1][2][3]
  4. Cook asparagus: Sauté asparagus in olive oil 4-5 minutes until tender-crisp, season with salt and pepper, top with cowboy butter.[2]
  5. Assemble and serve: Plate ribeye sliced, seafood around it, loaded potatoes and asparagus on side. Drizzle with chimichurri and extra cowboy butter.

Notes

Use high-heat for searing to get a good crust on the ribeye and seafood. Let steaks rest 5 minutes before slicing for juiciness. Customize toppings on loaded potatoes with bacon bits or green onions for extra flavor.[1]

Nutrition

Find it online: https://www.rapidrecipes.blog/cowboy-ribeye-seafood-loaded-potato/