Asparagus Recipe For Steak

Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus. Meet the equally simple and sexy date night meal that will change the way you tackle romantic dinners forever. The key? A high heat sear on the steak followed by lots of basting with garlicky herb butter to finish off the cooking process. 

At the risk of sounding overly mushy-- which is something that I usually avoid at all costs unless I'm talking about Roux-- I've got to tell you that James should be canonized as a literal saint, or awarded some kind of medal, or evaluated, perhaps, by a professional for his decision to stick by me since I started blogging 6 years ago.

There are about twelve hundred very valid reasons for that statement, but the one that matters today is the fact that every single dinner I make must first go through the process. Do you know what I mean by the process? I mean first underestimating how long it will take until the food is ready, then testing and tweaking the recipe, then panicking when I realize I need more of an ingredient (and making James run to the store for it), then finishing up, photographing, maybe filming, and then-- only then, when it's late and the food is cold and James has already resigned himself to eating PB&J to hold himself over-- then, he gets to eat.

Keto Filet Mignon And Garlic Asparagus Recipe

And I delivered. Boy did I deliver. Because the man asked for steak, and what I gave him was the best damn steak-- no, the best damn date night dinner-- that he's ever eaten.

True to my word, I didn't photograph this recipe at all... that year. But here we are, one year later, and I couldn't resist

The title of the recipe may be long, but the process to make it is short. Intentionally very, very short for a main course and two sides. We're talking less than an hour short, because no one wants to be stressing down to the last second or making their date wait when they've got a romantic meal planned, right?

Steak & Potatoes Meal Prep

So, in less than an hour, you make tender asparagus, crisp potatoes, and beautifully seared steak, all covered in a garlicky, herby, steak-juice-infused butter, and all requiring just one skillet. (Well, one pan plus a pot for par-cooking the potatoes.)

After turning down the heat, you add butter, herbs, and lots of garlic to the pan and you baste your steak with the melted butter until it's cooked to your desired doneness.

You toss the asparagus to cook it evenly without letting it wilt or shrivel, and you leave the potatoes undisturbed in the butter / steak juices mixture to crisp.

Bryn Williams Welsh Beef Sirloin Steak With Asparagus, Mushrooms, Onions And Wild Garlic

Once it's all cooked, you slice your steak, serve it with the potatoes and asparagus, and, if desired, pour over a bit of the remaining juices and fat for extra flavor.

So, as I mentioned just moments ago, this steak recipe involves both pan-frying and basting with garlicky butter. However, there's a bit more to it than that. I'm going to take a few minutes to really drill down on the details so that you truly can't go wrong with this recipe.

The most important step in making a great steak is not steak selection. Most steaks-- low quality, high quality, inexpensive or cheap-- can be made delicious in one way or another. But it does help to start off with the right kind of steak for the specific method, and for this recipe, you want to use a thick steak with lots of marbling. I always go for the ribeye.

Grilled Steaks & Asparagus With Rosemary Garlic Butter

You can cook ribeye with or without the bone and it makes very little difference in texture and flavor. Presentation-wise, bone-in can be nice, but I generally opt for boneless for three reasons:

Once you've got your steak picked out and you're ready to cook it, you need to get the skillet going. You want it to be hot-- as hot as possible-- so that you can get a good sear on the steak. For this reason, it's not a good idea to start off with butter, which has a relatively low smoking point. Instead, you want to begin with oil and add the butter later, after reducing the temperature.

Then, when the skillet is just beginning to smoke, add your steak in. A word for the wise: cooking in a hot cast iron skillet will make your house smokey, so turn on the overhead fan if you have one, open some windows, do whatever you have to do to avoid the smoke detectors going off. You don't want to have to run around trying to figure out how to shut them off while you should be tending to your steak. I speak from past experience.

Love Me Tender Steak

Once the steak is in the pan, common practice is to let it brown on one side without disturbing it, and then flip to the other side to finish searing. That's also how I used to make my steaks. However, I later learned from Kenji of Serious Eats that that's not the best way to go about it. Instead, flipping often will encourage even browning without allowing one side to cool too much as the other sears. So flip often until that crust develops (don't forget to sear the sides, too), and then you're ready to baste with butter.

It's important to turn down the heat at this point so that you don't overcook the steak and so that the butter doesn't burn. Now add in the butter-- 4 tablespoons worth-- along with ingredients that will flavor the butter (and, therefore, the steak). 8 cloves of peeled garlic and a couple sprigs of each fresh rosemary and thyme will do the trick.

When the butter is melted, it's time to baste the steak. It'll be hard to spoon the butter over as-is, so tilt the skillet down slightly so that the butter collects near the handle and spoon it over from there. Quickly splash it all over the steak as you continue to cook it to your desired doneness, again flipping the steak occasionally to make sure everything's evenly cooked.

Traeger Steak: Grilled Steak Recipe With Dry Rub

And make sure you really know what temperature your steak is at. Don't make it a guessing game; using a thermometer is key here! You'll want to remove it from the pan when it gets to about 110°F for rare, 120°F for medium-rare, 130°F for medium, 135°F for medium-well, and 145°F for well-done. I generally recommend medium-rare to medium doneness.

Lastly, let the steak rest for 10 minutes or so (which gives you time to finish up the sides). During that time, the steak will continue to cook through slightly as it cools, and the juices will redistribute inside of the steak, so that they wind up in your steak where you want them instead of spilling out all over your cutting board.

That's all there is to cooking the perfect pan-fried steak. But for all that I can say in words, it's probably easier to understand if you see it in action! I've made a video of not only preparing the steak, but the whole dish. Check it out below!This Skillet Steak Dinner is an all in one recipe that not only teaches you how to cook the perfect steak, but adds in asparagus and mushrooms to make it a complete one skillet meal.

Mustard Steak With Corn And Potato Mash Recipe

If you do not own a cast iron or oven-safe skillet you can still make this recipe, but it will require more dishes and a little bit more time. What you will need to do is sear the steaks and the vegetables in a skillet, just as the recipes call for. Then transfer all the ingredients to an oven-safe dish (like a sheet pan) to finish cooking in the oven.

The steaks in the photo and video for this recipe are New York strip steaks. This recipe can also work with other cuts of steak like rib eye, filet mignon, and sirloin steaks. Just be sure that the steaks can fit into your pan.

To get the best mouth-watering steak it is recommended to cook your steak to medium rare, but we also understand that many people prefer a well-done steak. To get a well-done steak cook the steak until the internal temperature reads 150 degrees F.

Steak And Pan Seared Asparagus

There are three grades of beef steak that you will find in a US supermarket: Select, Choice, and Prime. Within each of these grades there is also a range of quality as well. Select is generally the grade of sale-priced, or advertised meat. Select grade is just above what the USDA deems edible. So if you buy Select grade meat, don’t be surprised when it isn’t that great. It will always be worth it to pay the extra money per pound for the Choice grade. If it is choice grade, it will be advertised as such and marked somewhere on the label or packaging. If your supermarket carries Prime grade, lucky you!

We share restaurant-quality recipes you can easily make at home. Our team of chefs and creatives is bringing back the family dinner in a really