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Surf, turf, and serious indulgence—all on one plate.

This isn’t just dinner—it’s a restaurant-worthy experience at home. Imagine a juicy, pan-seared ribeye steak topped with buttery, spicy shrimp, nestled alongside crispy roasted asparagus, pillowy mashed potatoes, and a flaky biscuit straight out of the oven. Yeah. This is that meal.

Perfect for date night, celebrations, or just flexing your culinary muscles, this plate hits every craving: rich, spicy, buttery, crispy, and creamy—all in one glorious bite.

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Ingredients You’ll Need

For the Ribeye:

• 1 thick-cut ribeye steak (12–16 oz)
• Salt & freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter (for basting)
• 1 pat herb or garlic butter (for topping)

For the Spicy Shrimp:

• 6–8 large shrimp, peeled & deveined
• 1 tbsp olive oil or butter
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp garlic powder
• Salt & pepper to taste
• Squeeze of lemon (optional)

For the Roasted Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt, pepper, and a pinch of garlic powder

For the Mashed Potatoes:

• 2 large russet potatoes, peeled & cubed
• ¼ cup butter
• ½ cup heavy cream or milk
• Salt & pepper to taste

For the Buttery Biscuit:

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ cup cold butter, cubed
• ½ cup buttermilk

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How to Bring It All Together

Step 1: Cook the Ribeye

Let your steak come to room temp. Season generously with salt and cracked black pepper.

Heat a cast iron skillet over high heat with olive oil. Sear the steak for 3–4 minutes per side, adding 1 tbsp butter during the last minute to baste. Cook to your desired doneness (about 125°F for medium-rare). Let rest, then top with garlic or herb butter.

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Step 2: Sauté the Shrimp

Toss shrimp with paprika, cayenne, garlic powder, salt, and pepper.

Sauté in butter or olive oil for 2–3 minutes per side, until golden and just cooked through. Optional: squeeze over some fresh lemon juice to brighten the heat.

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Step 3: Roast the Asparagus

Toss trimmed asparagus with olive oil, salt, pepper, and a pinch of garlic powder.

Roast in a 425°F (220°C) oven for 12–15 minutes until tender-crisp with charred edges.

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Step 4: Creamy Mashed Potatoes

Boil cubed potatoes until fork-tender (about 15–20 minutes). Drain well.

Mash with butter, cream or milk, salt, and pepper until smooth and fluffy. Taste and adjust seasoning.

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Step 5: Bake the Biscuit

Preheat oven to 450°F (230°C). In a bowl, whisk flour, baking powder, baking soda, and salt. Cut in cold butter until crumbly.

Add buttermilk and stir just until combined. Pat dough into a disc, cut into rounds, and bake for 10–12 minutes until golden.

Brush with melted butter for that steakhouse finish.

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Step 6: Plate It Like a Pro

Place the ribeye steak front and center. Top with a pile of spicy shrimp. Add a side of roasted asparagus, a scoop of mashed potatoes, and a warm buttery biscuit.

Optional upgrade: Spoon over a quick garlic-shallot pan sauce, or a simple shrimp cream drizzle for extra steakhouse drama.

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Steakhouse Pairing Tips:

• Wine: A bold Cabernet Sauvignon or Syrah
• Beer: Try a malty amber ale or a hoppy IPA
• Mocktail: Sparkling limeade with fresh rosemary

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Nutritional Info (Approx. per serving):

• Calories: ~950–1100 kcal
• Protein: 45g+
• Carbs: 50g
• Fats: Oh yes—lots of butter, baby.

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Ready to Impress?

This Grilled Ribeye with Spicy Shrimp and All the Fixings is a high-reward meal with steakhouse vibes and homemade heart. Whether you’re celebrating or just hungry, this one’s a showstopper.

Dig in and don’t skip the biscuit. You earned it.

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