Grilled Steak with Garlic Butter Asparagus Tips, FAQ & printable recipe

Tips for success

To achieve an exceptionally uniform crust, press down gently on the steak with a spatula or tongs immediately after placing it in the hot skillet. This ensures maximum surface contact with the hot metal.

Additionally, consider using a heavy cast-iron skillet if available, as cast iron retains and distributes heat much more efficiently than thinner pans, resulting in a superior sear.

If the garlic begins to brown too quickly during the basting process, reduce the heat slightly or slide the pan partially off the burner.

Garlic burns easily and can impart a bitter flavor to the butter sauce if left unattended. Keep the butter constantly moving by tilting the pan and spooning the liquid over the steak to keep the temperature regulated.

Variations

• Herb Butter Steak: Swap the garlic for fresh rosemary and thyme sprigs during the basting phase to infuse the steak with earthy herb aromas.
• Spicy Garlic Asparagus: Add a pinch of crushed red pepper flakes to the butter when sautéing the asparagus for a subtle, warming kick.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Ensure the food cools to room temperature within 2 hours.

Freezer

Freezing is not recommended for this dish, as the texture of both the steak and the asparagus will degrade significantly.

Reheat

Reheat gently in a covered skillet over low heat with a splash of beef broth to retain moisture without overcooking.

Store any leftover steak and asparagus in an airtight container in the refrigerator within two hours of cooking. Kept properly sealed, the leftovers will remain fresh and safe to consume for up to three days. To preserve the texture of the asparagus, store it alongside the steak so it can absorb the remaining garlic butter sauce.

While steak is best enjoyed fresh from the pan, the asparagus can be trimmed and the garlic minced up to twenty-four hours in advance. Keep the prepared vegetables in separate airtight containers in the refrigerator. The steak should be kept refrigerated until thirty minutes before cooking, as letting it sit out too long is unsafe.

Serving ideas

For an elegant presentation, slice the rested steak against the grain into thick, diagonal slices. Arrange the slices on a warm serving platter alongside the glossy, bright green asparagus spears.

Spoon the remaining warm garlic butter sauce from the skillet directly over the sliced steak and vegetables just before serving to add a beautiful shine and a burst of flavor.

This dish pairs beautifully with classic steakhouse sides such as roasted fingerling potatoes, a crisp wedge salad, or a velvety potato purée.

The rich, savory notes of the garlic butter also complement crusty rustic bread, which can be used to soak up any extra pan juices. Serve immediately while the meat is hot and the butter sauce is fully emulsified.

Frequently asked questions

Recipe card

Grilled Steak with Garlic Butter Asparagus

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 2

Ingredients

• 2 ribeye steaks, 1-inch thick
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 lb fresh asparagus, trimmed

Instructions

1. Pat the ribeye steaks completely dry with paper towels. Allow the dry steaks to sit at room temperature for up to thirty minutes before cooking to ensure even heat penetration throughout the meat.
2. Heat a heavy cast-iron skillet over high heat until it is smoking hot. Place the steaks in the dry skillet and sear undisturbed for four to five minutes. Flip the steaks using tongs and sear the second side for another three to four minutes until a rich, dark brown crust forms.
3. Reduce the skillet heat to medium. Add the unsalted butter and minced garlic to the pan. As the butter melts and foams, tilt the skillet slightly and use a large spoon to continuously bathe the steaks in the hot garlic butter for two minutes. Ensure the internal temperature reaches 145°F (63°C). Transfer the steaks to a clean warm plate and let them rest for at least three minutes.
4. Add the trimmed fresh asparagus directly into the same skillet with the remaining hot garlic butter and steak juices. Sauté over medium-high heat for three to four minutes, tossing frequently, until the spears turn vibrant green and become tender-crisp. Slice the rested steak against the grain and serve immediately with the warm asparagus.

Contains: milk

Estimated nutrition per serving

Calories

738

Protein

50 g

Carbohydrates

4 g

Fat

58 g

Fiber

1.5 g

Sugar

1 g

Sodium

1100 mg

Automatic estimate from the ingredient list, not laboratory-verified.