Surf & Turf… Minus the Surf 🥩🥔🌽🔥

Ingredients:

For the T-Bone Steak

2 T-bone steaks (about 1–1.5 inches thick)

2 tbsp olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp smoked paprika

Fresh rosemary sprigs (optional, for garnish)

For the Loaded Baked Potato

2 large russet potatoes

2 tbsp olive oil

1 tsp coarse salt

1 cup shredded cheddar cheese

½ cup sour cream

½ cup cooked and crumbled bacon

2 tbsp chopped fresh parsley or chives

For the Corn on the Cob

2 ears of corn, husked

2 tbsp butter

Salt, to taste

Instructions:

1. Prepare the Baked Potatoes

Preheat oven to 400°F (200°C).

Scrub potatoes, dry, and rub with olive oil. Sprinkle with salt.

Place directly on the oven rack and bake for 50–60 minutes, until tender when pierced.

Slice open, fluff the inside with a fork, and top with cheddar cheese, sour cream, bacon, and parsley/chives.

2. Cook the T-Bone Steak

Remove steaks from fridge 30 minutes before cooking to bring to room temperature.

Pat dry with paper towels. Rub with olive oil, salt, pepper, garlic powder, and smoked paprika.

Grill method: Preheat grill to high heat. Sear steaks for 3–4 minutes per side, then reduce heat to medium and cook until internal temperature reaches desired doneness (e.g., 130°F for medium-rare).

Pan-sear method: Heat a cast-iron skillet until very hot. Sear steaks for 3–4 minutes per side. Reduce heat and cook until desired doneness.

Let steaks rest for 5 minutes before serving. Garnish with rosemary if desired.

3. Make the Corn on the Cob

Bring a large pot of salted water to a boil.

Add corn and boil for 5–7 minutes until tender.

Drain, then brush with butter and sprinkle with salt.