Categories: Meals
Ingredients
- 1 lb. boneless rib eye steak, NOT trimmed of excess fat
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 tbsp. butter
- 1 garlic clove, finely minced
- 3/4 lb. asparagus, tough bottoms snapped off, cut into 2-inch lengths
- 1 cup chicken broth
- 1/4 cup Spicy Garlic-Miso Butter (see recipe), or more to taste
Directions
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Heat a 9-inch cast-iron skillet over medium-high heat until screaming hot, 6 to 7 minutes. Pat the steaks dry with paper towels and season both sides with the salt and pepper. Lay the steak in the pan and leave it alone for 5 minutes, then flip and leave it again for another 4-5 minutes for medium-rare. Transfer the steak to a cutting board and let it rest.
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Pour all but 1 tbsp. of the steak grease out of the pan and return the pan to medium heat. Add the butter, melt it, add the garlic, and cook it until golden, about 30 seconds. Add the asparagus and chicken broth and cook, stirring once in a while, until the broth has evaporated into a glaze and the asparagus is al dente, 2 to 3 minutes. Season with salt and pepper.
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Slice the steak, arrange it on a serving platter, dollop as much of the miso butter as you want on top, and serve the asparagus alongside.