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1. Prepare the Baked Potatoes:
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean, poke holes with a fork, and rub with olive oil and salt.
Bake directly on the oven rack for 45–60 minutes or until tender.
Once done, slice open the potatoes, fluff the insides with a fork, and top with butter, cheddar cheese, sour cream, crumbled bacon, and green onions.
2. Roast the Asparagus:
Toss asparagus with olive oil, minced garlic, salt, and pepper.
Spread on a baking sheet and roast in the oven at 400°F (200°C) for 12–15 minutes or until tender.
3. Cook the Steak:
Bring the steaks to room temperature for 30 minutes before cooking.
Heat a cast-iron skillet or grill over high heat.
Rub the steaks with olive oil, salt, pepper, and garlic powder.
Sear steaks for 3–4 minutes per side for medium-rare or to your preferred doneness.
During the last minute of cooking, add butter and minced garlic to the pan. Spoon the garlic butter over the steaks as they finish cooking.
Let the steaks rest for 5 minutes before serving. Garnish with crumbled bacon and chopped green onions.
4. Assemble the Plate:
Place the steak on the plate, drizzle with any juices from the pan, and garnish with garlic butter and toppings.
Add the loaded baked potato and arrange the roasted asparagus alongside.
Serve immediately.
Chef’s Tips:
Steak Doneness Guide: Use a meat thermometer to check the internal temperature (Medium Rare: 130°F, Medium: 140°F).
Wrap the potatoes in foil for softer skin or leave them bare for crispy skin.
Add a squeeze of lemon juice over the asparagus for extra brightness.
Enjoy this delicious, restaurant-quality meal
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