Perfectly Seared Steak and Garlic Butter Asparagus Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. Take the steaks out of the refrigerator about 20 to 30 minutes before cooking to bring them closer to room temperature, which helps ensure even cooking.

Trim the woody ends off the asparagus and mince the garlic finely. Have your heavy skillet and tongs positioned near the stove to avoid scrambling during the high-heat cooking process.

Instructions

Searing the steak

1. 1Sear the steak
   Heat a heavy skillet over high heat. Once the pan is very hot, place the steaks in the skillet. Sear the steaks until a deep brown crust develops on both sides, ensuring the internal temperature reaches 145°F (63°C) for medium-rare, and let the meat rest at least 3 minutes.
   Look for The steak should have a deep mahogany crust and feel firm but yielding to the touch.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the pan is smoking hot before adding the meat for the best crust formation.

The steak should have a deep, mahogany brown crust on both sides. The kitchen will smell like seared beef, and the meat should be firm to the touch. Check that the heat is high enough to maintain the sizzle throughout the entire searing process.

Cooking the asparagus

2. 2Cook the asparagus
   Add the trimmed asparagus to the skillet alongside the steak. Cook until the asparagus is tender and charred, tossing occasionally to ensure even cooking and browning.
   Look for The asparagus should be bright green, tender, and show light char marks on the edges.
   Tip Do not overcrowd the pan; cook in batches if necessary to maintain high heat.

The asparagus should be vibrant green with charred, crispy edges. It should be tender but still possess a slight snap. Ensure the pieces are not mushy, as they should provide a fresh, crisp contrast to the rich, savory steak.

Basting with butter

3. 3Finish with garlic butter
   Lower the heat slightly and add the butter and minced garlic to the pan. Baste the steak and asparagus with the melting, aromatic garlic butter for one minute before removing from heat.
   Look for The butter should be foaming and smell fragrant with cooked garlic without browning too much.
   Tip Resting the meat is essential to keep the juices inside the steak when sliced.

The butter should be foaming and golden, with the minced garlic soft and fragrant. The steak and vegetables should be coated in a glossy, buttery sauce.

Once the butter is melted and aromatic, remove the pan from the heat immediately to avoid overcooking the garlic.

Common mistakes

A common mistake is overcrowding the pan, which causes the meat to steam instead of sear, resulting in a gray, soggy crust. Another error is not letting the pan get hot enough before adding the steak.

Finally, failing to rest the meat after cooking will cause the juices to run out immediately upon slicing, leading to a dry and less flavorful piece of steak.

How to tell it’s done

The steak is done when a meat thermometer inserted into the thickest part reads 145°F (63°C) for medium-rare, or higher if a more well-done result is preferred.

The meat should feel firm but still spring back slightly when pressed with a finger. Let the steak rest on a board for at least 5 minutes to redistribute the juices before slicing against the grain.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest