Butter-Basted Steak With Asparagus
Published May 30, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 boneless New York strip steak (1 ½ inches thick, ideally with a fat cap; about 1 pound)
Kosher salt
1 pound asparagus, preferably thick spears
Avocado or canola oil
2 tablespoons unsalted butter
2 large garlic cloves, unpeeled but crushed
1 (1-inch) piece fresh ginger, unpeeled and thinly sliced
1 thyme or rosemary sprig
Cracked black pepper
1 tablespoon soy sauce
Lime wedges, for serving
Preparation
- Step 1
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.
- Step 2
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 don’t have to throw so much of the ends away.) Cut each spear in half crosswise at an angle.
- Step 3
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.
- Step 4
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 you’re bathing it, until the internal temperature of the steak reaches 120 degrees (medium-rare), 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.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
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This is in regular rotation at our house. Quick, tasty, easy. To save time, I snap the asparagus ends and don't bother cutting the spears. Sometimes I intentionally overcook the asparagus to get crispy, buttery ends. And I always eat the crunchy butter-and-meat-fat-and-soy-soaked garlic and (occasionally) ginger bits that end up in the pan, and I don't tell anyone else about them so I don't have to share.
If you're eating a half-pound of steak, don't worry about any extra calories or fat from the butter. The Gluttony Train has already left the station...
Got a NY strip at Whole Foods. I think this would be better with a filet, however the butter basting was a great touch. An easy, elegant meal quickly.
Wowza, this was so good! No problem cooking two 12oz steaks at the same time. Amped up the aromatics and skipped the soy. The asparagus took several minutes longer to cook in the fragrant butter sauce and they were still pleasantly al dente. Accompanied by Martha Rose Shulman’s Farro with Mushrooms.
Delicious recipe!! Made the first time with a prime filet. Yum! One suggestion from the chef at my house - after prepping the asparagus as written, parboil them and then set aside. You can then follow the recipe and the asparagus will be tender when the meat is done. We will try a NY strip next time. Guessing it will be just as good if not better! Thanks Eric.