Rib-Eye Steak with Butter and Asparagus Recipe

Photo by SimonQ @ Flickr

Nothing is better on a weekend night than a rib-eye steak that has been dry-rubbed with salt and pepper, then topped with herbed butter. Add fresh asparagus to the plate and you have a dinner you and your family can’t resist. As you get your fresh, local, organic ingredients in planning your grilled steak dinner, remember that the herbed butter adds flavor to the meat, so don’t be shy about adding the ingredients to the butter. You need hearty flavors to accompany the taste of the meat.

4 1 1/2-inch-thick rib-eye steaks
1/2 pound softened butter (1 stick)
1 tablespoon fresh parsley, finely chopped
1 teaspoon shallots, finely chopped
1 tablespoon chives, finely chopped
2 teaspoons Cognac
1 tablespoon kosher salt
1 teaspoon black pepper, freshly ground

Preparation-Herbed Butter
Mix the softened butter, parsley, shallots, chives and Cognac in a small bowl. Once all
ingredients have been well mixed, cover the bowl with plastic wrap and refrigerate. (If you
prefer, substitute garlic for the shallots or thyme for the parsley.)

Prepare the barbecue so it comes to medium-high heat. As it is getting hot, dry-rub each steak
with the salt and pepper.

When the barbecue is at the right temperature, put the prepared stakes on the grill. Cook each
steak to its desired doneness, which should be about 6 to 7 minutes per side for medium rare.
If you have to grill any of the steaks to a different degree of doneness, add or subtract minutes

Cut the steaks in half, then top with 1 teaspoon of chilled butter.  Serve.

Directions for Preparing Asparagus
Asparagus is a delicate and expensive vegetable, so you should know how to prepare it before
beginning. Wash each asparagus spear, rubbing dirt with your bare fingers. Tie 10 stalks together
at a time, which makes quick removal from boiling water much easier. This vegetable is best
served warm.

Cooking Method #1:
Stand each bunch of asparagus spears in 3 inches of boiling water. Place each bunch so the
thicker bottom is immersed in the hot water. Cover the saucepan and cook the asparagus until the
tips are tender. This should be about 8 minutes. By cooking asparagus in this way, the bottoms
are cooked while the tips are merely steamed. Only steam the youngest asparagus.

Cooking Method #2:
Asparagus can be blanched. Fill a large pot about half full of water and add 1 tablespoon of salt.
Bring the salted water to a boil. When the water is actively boiling, add the asparagus and cover
the pot partially. When the second boil starts, remove the lid and cook the asparagus for 5 to 8
minutes. Quickly remove the asparagus and set it on a towel to dry.

Asparagus continues cooking for a few minutes even when it has been taken out of boiling water.
About one-half pound of asparagus per person is sufficient. Look at one pound of this vegetable,
which should contain about 15 to 20 stalks of medium size.