Herb Butter Steak and Asparagus

Every now and and then I really want o have a good steak. While I enjoy steak and eat meat, I am also happy to skip it for weeks at a time. But this was one of those days where steak sounded great. I also had some asparagus that I wanted to include in this steak dinner. This is a really easy way to cook steak. You can use whatever cut you like, and adjust the time according to how you'd like the steak cooked. 

Adapted from Host the Toast

1 (1.5" to 2" thick) ribeye steak

salt and pepper, to season

2 tablespoons vegetable oil

3 tablespoons butter

2 sprigs rosemary

2 sprigs thyme

6 garlic cloves, peeled

1 bunch asparagus

Rub your steak with salt and pepper on both sides to season. Heat a 12" cast iron skillet over high heat and add the oil. Once hot, place the steak in the pan and cook for about 2 minutes per side, until a brown crust starts to form. Using tongs, sear the sides of the steak.

Reduce the cooking heat to medium and add the butter, herbs and garlic to the skillet. When the butter melts, use a spoon to baste the steak with the butter. Flip the steak occasionally so both sides cook evenly. Continue to baste while cooking. Cook until the steak is 120-125°F for medium rare or 125-130°F (about 3 to 4 more minutes). Steak the steak aside and allow to rest.

While the steak is resting, add the asparagus to the pan (don't clean the pan and keep the herb butter in the pan for this step). Cook until the asparagus are done to your preferred level of crispiness, about 3 to 5 minutes.

Slice the steak and serve with your asparagus.

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