Grilled T-Bone Steak and Jumbo Shrimp with Loaded Baked Potato and Fresh Corn on the Cob

Nothing says a luxurious and hearty meal like a perfectly grilled T-Bone steak paired with buttery jumbo shrimp, crispy loaded baked potatoes, and sweet, juicy corn on the cob. It’s a classic surf and turf meal that brings together a variety of flavors and textures, making it perfect for a weekend dinner or a special occasion.

This recipe strikes a balance between bold, savory flavors and fresh, vibrant accompaniments, and it’s easier to make than you’d think!

Why You’ll Love This Recipe

• Ultimate Surf and Turf: Tender, flavorful steak and succulent shrimp make this an unforgettable duo.
• Loaded Potatoes: Creamy, cheesy, and loaded with crispy bacon, these potatoes are the definition of comfort food.
• Corn on the Cob: Sweet and buttery, with just the right touch of salt, fresh corn rounds out the meal perfectly.
• Simple but Elegant: It’s a dish that feels gourmet without requiring a ton of effort.

Ingredients

For T-Bone Steak:

• 2 T-Bone steaks (about 1 inch thick)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

For Jumbo Shrimp:

• 1/2 lb jumbo shrimp, peeled and deveined
• 2 tbsp butter
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

For Loaded Baked Potatoes:

• 2 large russet potatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup cooked bacon bits (or turkey bacon)
• 2 tbsp green onions, chopped
• 2 tbsp butter
• Salt and pepper to taste

For Fresh Corn on the Cob:

• 2 ears of corn, husked
• 2 tbsp butter
• Salt to taste

How to Make Grilled T-Bone steak and jumbo shrimp

Step 1: Prepare the T-Bone Steak

1. Preheat your grill to high heat.
2. Season both sides of the T-Bone steaks with salt, pepper, garlic, and fresh rosemary.
3. Brush the steaks with olive oil and place them on the grill. Cook for 4-5 minutes per side for a medium-rare finish, or adjust to your desired doneness.
4. Once done, let the steaks rest for about 5 minutes before slicing and serving. This helps seal in the juices.

Step 2: Cook the Jumbo Shrimp

1. While your steaks are grilling, melt butter in a skillet over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add the jumbo shrimp and cook for 2-3 minutes on each side, until pink and opaque.
4. Stir in lemon juice, then season with salt and pepper. Keep warm until ready to serve.

Step 3: Make the Loaded Baked Potatoes

1. Preheat your oven to 400°F (200°C).
2. Pierce the russet potatoes with a fork, rub them with olive oil, and bake directly on the oven rack for about 1 hour until soft.
3. Once baked, slice the potatoes open and fluff the insides with a fork.
4. Top with butter, shredded cheddar cheese, sour cream, bacon bits, and green onions. Add salt and pepper to taste.

Step 4: Cook the Corn on the Cob

1. Bring a large pot of salted water to a boil.
2. Add the husked ears of corn and cook for 5-7 minutes until tender.
3. Drain the corn and serve with butter and a sprinkle of salt for extra flavor.

What to Serve with Your Surf & Turf

This meal is already packed with goodness, but you can add a side salad with a light vinaigrette to balance the richness. If you want something refreshing, a chilled glass of white wine or a fruity lemonade would pair beautifully with the shrimp and corn.

Tips for Success

• Steak Doneness: If you prefer your steak cooked beyond medium-rare, adjust the grill time by a few minutes. Medium should be about 6 minutes per side.
• Crispier Potatoes: Rub the potatoes with olive oil and sprinkle them with coarse sea salt before baking for a crispier skin.
• Shrimp Doneness: Keep an eye on the shrimp—overcooking them will make them rubbery. Pull them off the heat as soon as they turn opaque and pink.
• Seasoning the Corn: Try a sprinkle of chili powder or paprika on the corn for a spicy twist.

Storage Instructions

• Steak and Shrimp: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave, being careful not to overcook.
• Baked Potatoes: These can be stored in the fridge for up to 3 days. Reheat in the oven to preserve the texture.
• Corn on the Cob: Leftover corn can be sliced off the cob and added to salads or soups.

Frequently Asked Questions (FAQ)

Can I cook the steak indoors instead of on a grill?
Absolutely! You can use a cast-iron skillet to sear the steaks on the stovetop, then finish them in a preheated oven at 400°F for a few minutes, depending on your preferred doneness.

Can I make this meal ahead of time?
Yes! You can prep the baked potatoes and shrimp ahead of time and reheat them right before serving. The steak is best grilled fresh, but you can marinate it a few hours in advance.

Can I use different cuts of steak?
Yes, ribeye or sirloin would work beautifully in this recipe. Adjust the cook time based on the thickness of the cut.

Conclusion

This T-Bone steak and jumbo shrimp combo is not just a meal—it’s an experience! From the juicy, flavorful steak to the buttery shrimp and loaded baked potatoes, it’s a dish that will impress anyone around your table. And don’t forget that sweet corn on the cob, adding a burst of freshness to every bite.

If you enjoyed this recipe, make sure to check out some of these other delicious steak recipes:

• Marinated Herb Butter T-Bone Steaks: A Grilled Delight
• Steak with Garlic Cream Sauce: A Rich Indulgent Delight
• Steak with Creamy Shrimp and Lobster Sauce Recipe

Also, feel free to leave a review and snap a pic of your delicious creation! Share it on Pinterest with us here. I’d love to see how it turns out! Happy cooking!

Nutritional Information (Per Serving):

• Calories: 1300
• Protein: 84g
• Fat: 82g
• Carbs: 75g

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