Ashlee Morgan

Grilled Steaks & Asparagus With Rosemary Garlic Butter

Prep 5 min

Cook 20 min

Ready in 25 min

Wow your family and guests with charred asparagus, juicy steak, and a dash of rosemary garlic butter.

Ingredients

3 tbsp (45 mL) butter, softened
2 tsp (10 mL) finely chopped fresh rosemary
1 garlic clove, pressed

2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./250–283 g each)
1¼ tsp (6 mL) salt, divided
½ tsp (2 mL) black pepper
Oil for brushing
1 bunch asparagus, trimmed
½ small lemon

Directions

For the butter, combine all the ingredients in a small bowl; set aside.
Press 'PROBE'. Set the Deluxe Electric Grill & Griddle plates to 400°F (200°C) and set your desired doneness.
When preheated, season both sides of the steaks with 1 tsp (5 mL) of salt (see cook’s tips) and the pepper. Insert the probe into thickest part of one steak. Brush the grill plates with oil and place the steaks on grill; cook in the Closed position.
When done, transfer to a cutting board and top with about ¾ of the butter mixture. Let stand for at least 5 minutes.
Meanwhile, set the Deluxe Electric Grill & Griddle to 'GRILL' for 3 minutes.
When preheated, add the asparagus in a single layer; season with the remaining salt. Close the lid and cook until crisp-tender, 2–3 minutes. Spread the remaining butter mixture over the asparagus and squeeze with lemon.
Cut the steak into thick slices and serve with the asparagus.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 360, Total Fat 26 g, Saturated Fat 12 g, Cholesterol 115 mg, Sodium 720 mg, Carbohydrate 5 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugars), Protein 26 g

Cook's Tips:

When should you salt your steak? Salt needs an hour or more to penetrate the steak, so you can salt up to a day before cooking. If you don’t have at least an hour before cooking, it’s best to season right before cooking.

The secret to a juicy steak is letting it rest after cooking. This allows the juices to redistribute making it even more moist and tender. When resting the steak after cooking, it’s best to set the internal temperature 5°F (2°C) below your target temperature since the meat will continue to cook as it rests.

We love strip steak for this recipe, but ribeye and filet work just as well.