MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter-Basted Steak w/Asparagus
Categories: Beef, Vegetables, Herbs, Citrus
Yield: 2 servings

1 lb Boneless New York strip
- steak; 1 1/2" thick, with
- a fat cap
Salt
1 lb Thick spears of asparagus
Avocado or canola oil
2 tb Unsalted butter
2 lg Garlic cloves; unpeeled but
- crushed
1 (1") piece fresh ginger;
Unpeeled, thin sliced
1 Thyme or rosemary sprig
Cracked black pepper
1 tb Soy sauce
Lime wedges; to serve

If your steak has a thick fat cap, use a sharp paring
knife to score it with a crosshatching pattern.
Generously season the steak all over with salt. Let rest
at room temperature for 30 minutes or up to 1 hour.

While the steak rests, trim an inch off the ends of the
asparagus, then peel the tough, woody bottom two inches
off each spear. (This means you donΓÇÖt have to throw so
much of the ends away.) Cut each spear in half crosswise
at an angle.

Heat a large cast-iron or other heavy skillet over
medium-high. Dab the steak dry with a paper towel. Add
enough oil to lightly coat the skillet. Wait for a wisp
of smoke, then use tongs to hold the steak perpendicular
to the cast-iron and gently sear the fat cap until some
of the fat renders, about 2 minutes. Carefully lay the
steak down and sear on one side without moving it until
a nice golden crust forms, about 4 minutes. Flip and
sear the other side until browned, about 2 minutes.

Reduce the heat to medium-low. Add the butter, garlic,
ginger and thyme. When the butter bubbles, tilt the
skillet slightly so the butter pools. Spoon the hot,
foaming butter over the steak. Repeat, like youΓÇÖre
bathing it, 3 to 4 minutes.

Transfer the steak to a cutting board, season with
freshly cracked pepper and let rest for at least 10
minutes or up to 30 minutes.

Meanwhile, raise the heat to medium-high then add the
soy sauce and asparagus to the pan. Cook, stirring
occasionally, until the asparagus turns shiny and bright
green, 1 to 2 minutes. Turn off the heat and cover with
a lid. Let the asparagus steam in the residual heat
while the steak rests.

When ready to eat, slice the steak against the grain
(perpendicular to the fibers running across the meat),
so the meat is especially tender when you eat it. Serve
the steak slices sprinkled with salt and spritzed with
lime, if using, and with the steamed asparagus.

By: Eric Kim

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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