Surf & Turf Ribeye with Garlic Potatoes and Fried Eggs
Ingredients:
For the ribeye steak:
1 large rib-eye steak (bone-in preferred)
1 tablespoon of olive oil
Salt and freshly cracked black pepper
Optional: 1 tsp garlic powder
Fresh rosemary or thyme
For the shrimp:
6–8 large cleaned shrimp
1 tbsp butter
2 cloves of minced garlic
Salt, pepper and paprika
A splash of lemon juice
For the garlic potatoes:
2–3 medium potatoes, cut into wedges
1 whole garlic bulb, halved horizontally
1 tablespoon of olive oil
Salt and black pepper
1 tsp paprika or smoked paprika
1 tsp dried herbs (rosemary, thyme or oregano).
For the fried eggs:
2 eggs
1 tablespoon of olive oil or butter
Pinch of salt and pepper
How to make it:
1. Prepare the potatoes:
Preheat the oven to 200°C (392°F).
Toss the potato wedges in olive oil, salt, pepper, paprika and herbs.
Add the halved garlic bulb, cut side up.
Roast for 25–30 minutes until crispy and golden.
2. Cook the steak:
Pat the steak dry, then rub with olive oil, salt, pepper and garlic powder.
Preheat a grill pan or frying pan over a high heat.
Sear the steak for 3–4 minutes on each side for medium-rare (adjust to your liking).
Add fresh rosemary or thyme and leave to rest for 5 minutes before serving.
3. Cook the shrimp:
Melt butter in a pan and add garlic.
Add the shrimp and season with salt, pepper and paprika.
Cook for 2–3 minutes on each side until pink.
Add a splash of lemon juice.
4. Fry the eggs:
Heat butter or oil in a small frying pan.
Crack the eggs into the pan and cook sunny-side up.
Season lightly with salt and pepper.
To serve:
On a wooden board or plate:
Arrange the roasted potatoes and garlic on the board or plate.
Add the grilled ribeye steak on top.
Arrange the shrimp alongside.
Serve with a sunny-side-up egg.
Optional garnish: Fresh rosemary, coarse salt, black pepper and a drizzle of garlic butter.
Perfect for:
– Fancy dinner at home
– Weekend brunch
– Protein-packed meal
– Impressing guests!
