Grilled Herb Butter Steak and Asparagus

June 08, 2017

Grilled Herb Butter Steak and Asparagus

Nothing screams summer like grilling a steak in the backyard. After reading this mouth watering Herb Butter Steak recipe from Iowa Girl Eats you will be running to the store to buy the ingredients.

 Asparagus 

What You’ll Need:

  • 1 pound asparagus ends cut off or peeled, and washed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 2 tablespoons butter salted

 

What You’ll Do:

  1. Fold up a little foil tray with raised sides. You can also use a small baking pan for this, just make sure it has sides and is secure.
  2. Cut off the tough ends of the asparagus, and wash well. Let dry, and the toss with olive oil. Season evenly with seasonings, and lay in a single layer on baking tray.
  3. Top with pats of butter, and grill over medium heat until the asparagus is tender-crisp, about 6-8 minutes.
  4. Toss lightly in the butter that has melted in the bottom of the tray, and serve immediately.

 

Steak

What You’ll Need:

  • 3/4 Tablespoons rock salt
  • 1-1/2 teaspoons black peppercorns
  • 1/2 teaspoon each minced dried garlic and onion
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon red chili pepper flakes
  • 1 stick (1/2 cup) salted butter at room temperature
  • 1 Tablespoon each finely minced rosemary and thyme
  • 2 Tablespoons chopped parsley
  • 1 pressed or minced garlic clove

What You’ll Do:

  1. Add first 5 ingredients to a mortar then grind it up with the pestle. If you don’t have a mortar and pestle, add the ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush them with a meat mallet, rolling pin, or heavy bottomed skillet.
  2. Add butter to a bowl with the rosemary, thyme, parsley, garlic clove, and a big pinch of the homemade steak seasoning.
  3. Mix to combine then scoop the butter onto a sheet of plastic wrap. Shape it into a log then refrigerate until solid (you could freeze for 20-30 minutes, too.)
  4. Pat the steaks dry with a paper towel then drizzle both sides with a small amount of grapeseed or vegetable oil, and rub both sides with seasoning. Don’t be afraid to add a really thick layer – you’ll use most if not all of the seasoning.
  5. Add the steaks to the lit portion of the grill then sear for 1-1/2 minutes on each side (if your steaks are thicker or thinner than 1-1/2″, adjust accordingly.)
  6. Move the steaks over to the unlit portion of the grill then continue cooking until they’ve reached your preferred level of doneness. Make sure you keep the lid down when you’re cooking.
  7. Let the steaks rest on a platter for at least five minutes, then top them with big fat slices of herb butter.
  8. Pair the steaks with your asparagus, then dig in to steak perfection!





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Raising the steaks

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