Butter-Basted Steak With Asparagus
Published May 31, 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
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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
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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!
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...
Looking forward to trying this while I still have fresh asparagus. Peeling asparagus is a must, especially if buying asparagus at chain markets. The spears dry out, and the ends and skin get tough and bitter. Revive asparagus -dissolve 1 - 2 t of sugar in @ 1 C water. Snap your asparagus, put the spears in a jar (to hold them upright) and add sugar water. Put a plastic bag over the tips and refrigerate until you are ready to use.
I love this method for preparing steak. My 1 lb NY strip came out perfectly. I did trim and peel the asparagus (this recipe is so easy I had the time to do it) and cooked it as directed. The asparagus was outstanding, This is now a weekly meal for the two of us.
What change do you make if you have bone-in top loin steaks?
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