Preheat your oven to 400°F (200°C).

Wash and pierce the potatoes several times with a fork. Rub with 1 tbsp olive oil and a pinch of salt. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until tender when pierced with a fork.

While potatoes bake, season the boneless steaks generously with salt, pepper, and the optional spice blend. Let them sit at room temperature for 10 minutes.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sear the steaks 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer for your preferred doneness. Remove steaks to a plate and tent with foil to rest for 5–10 minutes.

In the same skillet, reduce heat to medium. Add butter (if using) and the sliced onions. Cook, stirring occasionally, for 15–20 minutes until soft and golden; add 1 tsp brown sugar about halfway through to boost caramelization if desired.

Push onions to the side and add the shrimp to the skillet. Add the minced garlic (optional) and cook shrimp for 1.5–2 minutes per side, just until they turn pink and opaque.

Remove shrimp and onions from the pan and keep warm. Pour 1/4 cup beef broth or white wine into the hot skillet and scrape up browned bits, then simmer for 3–5 minutes until slightly reduced and pour over steaks.

When potatoes are tender, remove from oven and slice open lengthwise. Fluff the insides with a fork. Add 1 tbsp butter (or olive oil), a generous handful of shredded cheese, and top with the cooked shrimp. Return to the oven (or under broiler for 1–2 minutes) just until cheese melts.

Plate each steak alongside a loaded shrimp baked potato and spoon caramelized onions over the steak. Garnish with chopped parsley or chives and lemon wedges. Serve immediately.