from my dad’s farm. My mom might be the master of the kitchen, but my dad is the master of the grill…and he knows that a good steak needs no more than a little salt and pepper. So here is steak according to good ol’ dad…
Since I am a newly wed, I don’t have all of the wonderful kitchen things I want yet and an outdoor grill is a long ways down on the savings list (right after bicycles!). So it is the broiler for me. Don’t worry, I will walk you through the steps of using a broiler to make a wonderfully delicious steak. If you have a grill, congratulations! Feel free to use this same recipe…it will also be wonderful!
Print Recipe Steak and Pan Seared Asparagus
First, you need to pick out a good steak. Top sirloin or t-bone are the best (in my opinion) and are usually the leanest cuts. Getting a lean cut is important because it is less fat that you have to trim off yourself before cooking :-). Also, look for a steak that is at least 1 1/2 inches thick.
Now, whether you are using a broiler or an outdoor grill, turn it on now. The broiler should be set on high. Make sure your roasting pan is in the broiler while it is preheating. If you don’t have a roasting pan, get a baking sheet or dish that fits in your broiler and set an oven safe cooling rack on top of it. It will function the same as a roasting pan.
If you need to trim off any fat from the steak, do that now. The rub for the steak is so simple, yet it enhances the flavor of the steak. Mix together coarse ground black pepper and salt in a bowl. Once mixed, take some in your hand and using your fingers, rub onto the steak. Flip the steak and repeat on the other side. Place the steak on the roasting pan (careful it’s hot!) and put back into the broiler about 3 inches below the heat source. For me, this is the second slot in my broiler.
Depending on how you like your steaks, your cook time will be different. I like my medium, so it takes about 5 minutes per side. When you flip the steak, avoid using a fork or piercing the meat in any way…this creating a place for juice to escape leaving the meat dry. Use tongs or a turner if able. I usually will cook the steak for 5 minutes on each side, then use my meat thermometer to determine if it is at the right temperature. (Medium steaks should be around 160 degrees).
Once you get the steak in the broiler, it time to sear the asparagus. Trim the end off the asparagus with kitchen shears and rinse in a strainer. Pat dry with a paper towel. Put a large sauce pan over high heat. To sear the asparagus, the pan must be H.O.T. Once the pan is properly heated, place asparagus in pan and spray with Pam. Sprinkle dill and garlic powder over asparagus while cooking. Stir every minute or so. Cook for 3-4 minutes. The asparagus should become a bright green and still be crisp, not limp.
I love how this rub enhances the already great taste of a steak without covering it up with a “steak sauce”. Bon appetit!