Restaurant style steak better than yours?

Ingredients

• 2 pieces Ribeye Steak (about 1.5 inches thick, room temperature)
• 2 tablespoons Avocado Oil (high smoke point oil)
• 1 teaspoon Kosher Salt (for dry brine)
• 1 teaspoon Freshly Ground Black Pepper (coarse)
• 12 stalks Asparagus (trimmed)
• 3 tablespoons Unsalted Butter (for brown butter and finishing)
• 2 tablespoons Water (for deglazing)
• 2 tablespoons Parmesan Cheese (freshly grated)

Instructions

1. Dry Brine the Steaks

   Pat the steaks completely dry with paper towels, then sprinkle both sides evenly with kosher salt. Let them rest at room temperature for 10 minutes.

   Time: PT10M

2. Prepare Asparagus

   Trim the woody ends off the asparagus stalks, then set aside on a plate.

   Time: PT3M

3. Preheat Stainless Steel Pan

   Place the stainless steel pan over medium‑high heat, add avocado oil, and heat until the oil shimmers and the pan reaches 325‑350°F (165‑177°C).

   Time: PT5M

   Temperature: 325-350°F

4. Sear First Side

   Lay the steaks in the hot pan, press gently, and let them sear undisturbed for 2 minutes until a deep golden crust forms.

   Time: PT2M

   Temperature: 325-350°F

5. Flip and Sear Other Side

   Using tongs, flip the steaks and sear the opposite side for another 2 minutes.

   Time: PT2M

   Temperature: 325-350°F

6. Render Fat Cap

   Hold each steak with tongs and press the fatty edge against the pan for about 30 seconds until the fat crisps.

   Time: PT30S

   Temperature: 325-350°F

7. Cook Asparagus

   Push the steaks to one side of the pan, add the asparagus, and sauté for 3 minutes, stirring occasionally, until bright green and tender‑crisp.

   Time: PT3M

   Temperature: Medium

8. Deglaze and Make Brown Butter

   Remove steaks and asparagus to a plate. Add water to the pan, scraping up the browned bits (fond). Then add butter and cook, swirling, until it turns a nutty amber brown (about 2 minutes).

   Time: PT2M

   Temperature: Medium

9. Finish Steak with Sauce

   Return the steaks to the pan, spoon the brown butter over them, sprinkle grated Parmesan, and let rest for 1 minute.

   Time: PT1M

10. Plate and Serve

    Transfer each steak to a serving plate, arrange the asparagus alongside, drizzle any remaining brown butter, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

45g

Carbohydrates

5g

Fat

45g

Fiber

2g