Ingredients:

  • 2 beef steaks (ribeye, sirloin, or your choice, about 1-inch thick)
  • Salt and freshly ground black pepper, to taste
  • 1 tsp garlic powder (5ml)
  • 1 tsp paprika (5ml, optional)
  • 2 tbsp all-purpose flour (30g, optional, for extra crispiness)
  • 2-3 tbsp vegetable or canola oil (30-45ml)
  • 1 tbsp unsalted butter (15g, optional, for basting)
  • 2 garlic cloves, smashed (optional)
  • Fresh thyme or rosemary sprigs (optional)
  • 1 bunch asparagus, trimmed (approx. 450g)
  • 1 tbsp olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 1-2 tsp lemon juice (5-10ml, optional)
  • Grated Parmesan cheese (optional, for garnish)

Instructions:

  1. Pat steaks dry with paper towels. Season generously with salt, pepper, garlic powder, and paprika (if using). Dredge lightly in flour (if using).
  2. Heat oil in skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare (adjust for desired doneness).
  3. Reduce heat slightly, add butter, garlic, and herbs. Baste steak with melted butter for the last minute of cooking.
  4. Remove steaks from skillet and let rest on a plate, loosely tented with foil, for 5 minutes. This is crucial for a juicy steak!
  5. Add olive oil to the same pan (or use a separate pan) over medium heat. Add trimmed asparagus, season with salt and pepper.
  6. Cook for 4-6 minutes, turning occasionally, until tender-crisp and slightly charred.
  7. Drizzle with lemon juice and sprinkle with Parmesan cheese.
  8. Slice the steak against the grain and plate with the asparagus. Garnish with extra herbs or a lemon wedge.