New York strip, scallops, loaded baked potato and asparagus


For the New York Strip Steak:

  • 2 New York strip steaks (about 1.5 inches thick)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 tablespoons unsalted butter

For the Seared Scallops:

  • 12 large sea scallops
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley

For the Loaded Baked Potato:

  • 2 large russet potatoes
  • Olive oil
  • Salt
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 2 green onions, chopped
  • 2 tablespoons unsalted butter

For the Asparagus:

  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 tablespoon grated Parmesan cheese (optional)
  • 1 lemon, cut into wedges (optional)


Step 1: Prepare the Loaded Baked Potato

  1. Preheat Oven:
    • Preheat your oven to 400°F (200°C).
  2. Bake the Potatoes:
    • Scrub the potatoes clean and prick them a few times with a fork. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
  3. Prepare Toppings:
    • While the potatoes are baking, cook the bacon until crispy. Let it cool, then crumble. Grate the cheddar cheese and chop the green onions.
  4. Assemble the Loaded Potatoes:
    • Once the potatoes are done, cut them open lengthwise and fluff the insides with a fork. Add a pat of butter to each, then top with shredded cheese, crumbled bacon, a dollop of sour cream, and chopped green onions.

Step 2: Cook the New York Strip Steak

  1. Season the Steaks:
    • Pat the steaks dry with paper towels. Rub each steak with olive oil, then season generously with salt and pepper on both sides.
  2. Sear the Steaks:
    • Heat a large cast-iron skillet over high heat until very hot. Add the steaks to the skillet and sear for 3-4 minutes on each side, until a crust forms.
  3. Add Garlic, Rosemary, and Butter:
    • Reduce heat to medium. Add the smashed garlic, rosemary sprigs, and butter to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks for another 1-2 minutes, until they reach desired doneness (135°F for medium-rare).
  4. Rest the Steaks:
    • Remove the steaks from the skillet and let them rest on a cutting board, tented with foil, for at least 5 minutes.

Step 3: Cook the Seared Scallops

  1. Prepare the Scallops:
    • Pat the scallops dry with paper towels and season with salt and pepper on both sides.
  2. Sear the Scallops:
    • In the same skillet used for the steaks, heat olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side, until a golden crust forms and they are opaque throughout.
  3. Add Garlic and Butter:
    • Add the minced garlic and butter to the skillet. Squeeze in the lemon juice and sprinkle with chopped parsley. Toss the scallops gently in the sauce for another minute.

Step 4: Cook the Asparagus

  1. Prepare the Asparagus:
    • Toss the asparagus with olive oil, salt, and pepper.
  2. Roast the Asparagus:
    • Arrange the asparagus in a single layer on a baking sheet. Roast in the preheated oven for 10-12 minutes, until tender and slightly crispy. Sprinkle with grated Parmesan and serve with lemon wedges if desired.

Step 5: Assemble and Serve

  1. Plate the Dish:
    • On each plate, place a New York strip steak, a portion of seared scallops, a loaded baked potato, and a serving of roasted asparagus.
  2. Garnish and Enjoy:
    • Garnish the scallops with additional parsley and a squeeze of lemon juice if desired. Serve the steaks with a drizzle of the garlic-rosemary butter from the skillet.

Tips and Variations

  • Steak Doneness:
    • Use a meat thermometer to ensure your steak reaches the desired doneness. Medium-rare is 135°F, medium is 145°F, and medium-well is 150°F.
  • Scallop Variations:
    • For a different flavor profile, try searing the scallops with a touch of smoked paprika or Old Bay seasoning.
  • Loaded Potato Toppings:
    • Customize the loaded potatoes with your favorite toppings, such as chives, jalapeños, or different types of cheese.
  • Asparagus Cooking Methods:
    • If you prefer, you can grill the asparagus instead of roasting it. Simply toss with olive oil, salt, and pepper, then grill for 3-4 minutes on each side.


This comprehensive recipe for New York Strip Steak, Seared Scallops, Loaded Baked Potato, and Asparagus is a restaurant-quality meal that you can easily prepare at home. The combination of tender steak, perfectly seared scallops, creamy loaded potatoes, and roasted asparagus creates a well-rounded and satisfying dish. Follow these detailed steps to impress your family and friends with a gourmet dinner. Enjoy!

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