Subj : 100 Easy Dinners - 61
To   : All
From : Dave Drum
Date : Thu Dec 05 2024 07:33 pm

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 don’t 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 you’re
 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

 Uncle Dirty Dave's Archives

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