Butter-Basted Steak With Asparagus
Published May 30, 2024
- Total Time
- 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1boneless New York strip steak (1½ inches thick, ideally with a fat cap; about 1 pound)
- Kosher salt
- 1pound asparagus, preferably thick spears
- Avocado or canola oil
- 2tablespoons unsalted butter
- 2large garlic cloves, unpeeled but crushed
- 1(1-inch) piece fresh ginger, unpeeled and thinly sliced
- 1thyme or rosemary sprig
- Cracked black pepper
- 1tablespoon soy sauce
- Lime wedges, for serving
Preparation
- Step 1
If your steak has a thick fat cap, use a sharp paring knife to score it with a crosshatching pattern. Generously season the steak all over with salt. Let rest at room temperature for 30 minutes or up to 1 hour.
- Step 2
While the steak rests, trim an inch off the ends of the asparagus, then peel the tough, woody bottom two inches off each spear. (This means you don’t have to throw so much of the ends away.) Cut each spear in half crosswise at an angle.
- Step 3
Heat a large cast-iron or other heavy skillet over medium-high. Dab the steak dry with a paper towel. Add enough oil to lightly coat the skillet. Wait for a wisp of smoke, then use tongs to hold the steak perpendicular to the cast-iron and gently sear the fat cap until some of the fat renders, about 2 minutes. Carefully lay the steak down and sear on one side without moving it until a nice golden crust forms, about 4 minutes. Flip and sear the other side until browned, about 2 minutes.
- Step 4
Reduce the heat to medium-low. Add the butter, garlic, ginger and thyme. When the butter bubbles, tilt the skillet slightly so the butter pools. Spoon the hot, foaming butter over the steak. Repeat, like you’re bathing it, until the internal temperature of the steak reaches 120 degrees (medium-rare), 3 to 4 minutes. Transfer the steak to a cutting board, season with freshly cracked pepper and let rest for at least 10 minutes or up to 30 minutes.
- Step 5
Meanwhile, raise the heat to medium-high then add the soy sauce and asparagus to the pan. Cook, stirring occasionally, until the asparagus turns shiny and bright green, 1 to 2 minutes. Turn off the heat and cover with a lid. Let the asparagus steam in the residual heat while the steak rests.
- Step 6
When ready to eat, slice the steak against the grain (perpendicular to the fibers running across the meat), so the meat is especially tender when you eat it. Serve the steak slices sprinkled with salt and spritzed with lime, if using, and with the steamed asparagus.
Private Notes
Comments
what does this have to do with the recipe?
If you're eating a half-pound of steak, don't worry about any extra calories or fat from the butter. The Gluttony Train has already left the station...
This recipe worked to perfection. The trick of peeling the asparagus, although time consuming, to my surprise rendered them looking quite nice. They were a little undercooked following the cooking instructions, so I nuked them an extra minute. I used a ribeye steak, because it was the one I had. The sauce it rendered was so very good... Go for it!
YUM! I was worried that continuing to cook the steaks (we made two) on medium low -- instead of finishing them at 425 on the oven -- would yield tough steaks, but I was so wrong. These steaks were medium rare, buttery perfection. We finished the steaks off with flakey salt while resting and I like the other commenter's suggestion of adding Thai chillis in with the asparagus. Will definitely be making this again.
Incredible! I could imagine tossing some sliced Thai chillies in with the asparagus! Maybe next time!
Made for Kristin and Amy for a retirement party planning meeting. The steps of cooking the steak moved faster than the recipe indicated and the internal temp was closer to 150 than 120, but it was good for us. Great flavor of sauce for steak and asparagus.