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Steak and Asparagus

Steak & Asparagus

Serving Size: 1

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What you will need:

  • Ribeye Steak

  • Asparagus 

  • Rosemary

  • Thyme

  • Parsley 

  • Olive Oil

  • Onion Powder

  • Black Pepper

  • Garlic Sea Salt

  • Garlic Powder 

  • Onion Powder

  • Creole Seasoning

Steak & Asparagus - Prep

01

Season steak

  1. Pat dry steak with a paper towel.

  2. Coat the entire ribeye in a light coat of olive oil.

  3. Generously season all sides with creole seasoning. (If you do not have creole seasoning, use kosher salt, black pepper, garlic powder, and onion powder).

  4. Set aside to let marinate.

02

Sauce

  1. Heat one stick of pure Irish garlic and herb butter in a non-stick pan on medium-high heat.

  2. Season with garlic sea salt, garlic powder, onion powder, black pepper, and/or any other seasonings. 

  3. Stir until butter is fully melted and foaming.

Steak & Asparagus - Prep
Steak & Asparagus - Prep

03

Sauté 

  1. Snap desired amount of freshly washed asparagus in half to take off the hard end pieces. 

  2. Add the asparagus into the sauce and stir until asparagus is dark green and fork tender.

  3. Cover and set aside.

04

Sear steak

  1. Bring a very light amount of olive oil in a cast-iron skillet to medium-high heat.

  2. Place steak on skillet for 1 minute and 30 seconds (without moving).

  3. Flip and repeat.

Steak & Asparagus - Prep

05

Steak & Asparagus - Prep

Rare: 125°-130°F

Medium Rare: 130°-140°F

Medium: 140°-150°F

Medium Well: 150°-160°F

Well Done: Over 160°F

Baste

  1. Add 5 tablespoons of pure Irish garlic herb butter, 2-3 cloves of crushed garlic, rosemary, thyme, and parsely. (Don't worry, you will not actually be consuming all this butter. It is necessary to have enough liquid to be able to baste properly). 

  2. Begin basting, flipping constantly. (Basting is when you tilt the skillet and use a spoon to continuously scoop the liquid and pour it back over the steak).

  3. Holding the steak with tongs, sear each end side of the ribeye for 30 seconds. 

  4. Continue to baste until the steak reaches the desired temperature.

  5. Let rest for 10 minutes. (I like to sauté my asparagus at low heat to warm it back up while the steak rests)

Steak and Asparagus

06

Plate

*Optional

  1. ​Remove asparagus from the pan, and add minced garlic, thyme, parsley, rosemary, plus a light amount of garlic sea salt to the sauce over medium-low heat.

  2. Pour over steak and asparagus.

  3. Enjoy!

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