Serves 1
Directions
- 1Season the bone-in ribeye with Kinder's Buttery Steakhouse Seasoning.
- 2Season the bone-in ribeye with McCormick Montreal Steak Seasoning.
- 3Drizzle olive oil on the steaks.
- 4Rub the seasoning into the steaks.
- 5Place rosemary branches on top of the seasoned steaks.
- 6Drizzle olive oil into a hot pan.
- 7Place the seasoned ribeye into the hot pan.
- 8Flip the steak to sear the other side.
- 9Add rosemary and garlic cloves to the pan with the steak.
- 10Add butter to the pan with the steak.
- 11Baste the steak with the melted butter, rosemary, and garlic.
- 12Remove the steak from the pan.
- 13Melt butter in a separate pan.
- 14Season the melted butter with Chef Paul Blackened Redfish seasoning.
- 15Add colossal shrimp to the pan with the seasoned butter.
- 16Flip the shrimp to cook both sides.
- 17Cook until the shrimp are blackened.
- 18Garnish the blackened shrimp with parsley.
- 19Serve the bone-in ribeye and blackened shrimp with mashed potatoes and spinach.
- 20Slice the cooked ribeye to show the doneness.
Ingredients
- Bone-in Ribeye
- Kinder's Buttery Steakhouse Seasoning
- McCormick Montreal Steak Seasoning
- Olive oil
- Rosemary
- Garlic cloves
- Butter
- Colossal shrimp
- Chef Paul Blackened Redfish
- Parsley
- Spinach
- Yellow mashed potatoes
Equipment
PanTongsKnife
Tips
- Cook steak to your preferred temperature.
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