There are a million ways to grill, broil, bake or pan-fry a steak. My preferred method is to bake a steak. The most simple way is to marinate your filets in Italian Dressing however, I'm currently obsessed with a particular steak rub. The Steakhouse Rub from Williams-Sonoma.
While the directions state to simple rub on to steak, I like to brush my filets with vegetable oil first, THEN I coat with this amazing rub. Williams-Sonoma's rub "combines California garlic and onion with Pacific sea salt, brown sugar, Worcestershire and peppery spices." When you pop open the tin of this Steakhouse rub, the smell alone will have you salivating.
I like to bake my filets at 450 degrees for 25 minutes for medium well. Always let your steaks rest for at least 5 minutes after removing them from the oven. As soon as you remove them, add a layer of butter to the top of each steak. It will be nice and melted after resting and add a lot of flavor.
And now for the asparagus. I love fresh asparagus, especially with a flavorful filet. Follow these simple directions and you won't be dissapointed!
- 2 tsp garlic powder
- Good olive oil
- Kosher salt
- Fresh ground pepper
- Parmesan cheese
Preheat the oven to 400 degrees F.
Break or cut off the tough ends of the asparagus. Place the asparagus on a baking sheet or in a baking dish, drizzle with olive oil, then toss to coat the asparagus completely and arrange in a single layer. Sprinkle liberally with salt, pepper and garlic powder. Roast the asparagus for about 22 minutes then sprinkle generously with parmesan cheese. Roast for another 2-3 minutes until tender but still crisp and the cheese has melted. Enjoy! - Jonathan