Grilled Steak with Roasted Asparagus

Steak and asparagus make a dinner that feels special without asking for much from the cook. This version keeps the method simple: season the steak well, roast the asparagus until tender-crisp, then finish everything with a quick garlic-herb butter. It works for a weeknight, but it is also nice enough for a relaxed weekend meal.

Delicious grilled steak paired with roasted asparagus served on a ceramic plate.

2 servings per full batch · 30 to 35 minutes

https://cyrusramsey.com/grilled-steak-with-roasted-asparagus-2/

Ingredients

  • 2 steaks, about 8 ounces each and 1 to 1 1/4 inches thick, such as strip, ribeye, sirloin, or tenderloin
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 pound asparagus, woody ends trimmed
  • 1 tablespoon olive oil, for the asparagus
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter, softened
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon chopped parsley or chives
  • 1 teaspoon lemon juice

Method

Recipe by Heather Schiefelbein.

  1. Take the steaks out of the refrigerator about 20 minutes before cooking so they lose some of their chill. Pat them dry with paper towels.
  2. Heat the oven to 425°F. Line a sheet pan with foil or parchment for easier cleanup.
  3. Toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread it in a single layer on the sheet pan.
  4. Roast the asparagus for 10 to 12 minutes, until the spears are bright green and tender when pierced with a fork, but still slightly crisp at the tips. Thin stalks may cook faster; thicker stalks may need another minute or two.
  5. While the asparagus roasts, rub the steaks with 1 tablespoon olive oil, then season both sides with the kosher salt, black pepper, and garlic powder.
  6. Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. The surface should be hot enough that the steaks sizzle as soon as they hit it.
  7. Cook the steaks for 3 to 5 minutes per side for medium-rare, or a little longer for medium, depending on thickness. Use these doneness cues: rare feels very soft, medium-rare has some spring, and medium feels firmer with a touch of give. For general food-safety guidance, steaks are commonly cooked to at least 145°F and rested before serving.
  8. When the steaks are done to your liking, transfer them to a plate and rest for 5 minutes. Resting keeps the juices in the meat instead of running out on the cutting board.
  9. Mix the softened butter with the garlic, parsley, and lemon juice.
  10. Plate the roasted asparagus beside the steaks. Spoon a little garlic-herb butter over each steak and finish with a pinch of salt if needed. Slice the steak against the grain if you prefer easier bites.

Serving, useful notes and storage

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

If your asparagus is very thin, start checking it at 8 minutes so it stays crisp-tender. If you do not have a grill, a hot cast-iron skillet gives the steak good browning and a flavorful crust. For a different finish, swap the garlic-herb butter for a quick drizzle of olive oil and lemon.