Surf and Turf

I love a good steak, but I try not to eat a lot of red meat ('try' being the key word here), but my weakness is a beautiful Ribeye steak.And what goes great with steak, but shrimp, so there we have Surf and Turf.So the steak I seasoned with some McCromick's Grill Master Montreal Steak seasoning on both sides and then set aside while I get my sides prep. So for the sides, I just made asparagus. I have been eating a lot of those over the past few weeks, but hey, they taste good and they are good for me, so... But I cut the tough ends of the asparagus after I rinse them briefly in cold water. I also chopped a small onion and quartered about 6 white mushrooms. It is not really a steak without mushrooms and onions on top. :-) The shrimp, I remove the heads and shells and deveined them. Rinsed in cold water and seasoned with black pepper and Salt.I also cheated; I really like Hollandaise sauce, but I did not have the time or the courage to make it from scratch, so I bought the store powder kind and followed the directions. Taste good. So now time to cook.The steak I bought was pretty thick, probably close to an inch thick or so. So cook time varies depending on the how done one likes their steak and the method in which the steak is cooked. I cooked my on the stove, large skillet with olive oil. Once the first side browns, I flipped it and then added my mushrooms and onions.While that side is cooking, in another pan, melt some butter and cook asparagus until they are as tender as desired, add salt to taste.The shrimp only take about 2 minutes or less. In a pan melt some butter or olive oil if you so choose. I am all about the butter though. Once the oil is hot, place shrimp in pan. Once one side turns pink, remove from heat and flip the shrimps over. Once they are cooked, remove from pan. Now if your steak is cooked the way you want, you can now plate your food. I cut some french bread and added it to my plate, just for my starch element and to dip in my Hollandaise sauce. ;-) Enjoy!!!!