T-Bone Steak Dinner with Roasted Asparagus and Garlic Butter

• T-bone (porterhouse) steak
• kosher salt
• garlic powder
• fresh cracked black pepper
• avocado oil
• 28 g2 tbsp butter
• garlic
• 1 bunch1 bunch asparagus, ends trimmed

Instructions

1. 1 Season both sides of the T-bone steak generously with kosher salt, garlic powder, and fresh cracked black pepper, patting the seasoning in so it adheres well. Trim the tough ends off the asparagus (no need to rinse).
2. 2 Heat a cast-iron skillet or grill pan over high heat until smoking. Add a drizzle of avocado oil, then place the steak in the pan. Sear for about 5 minutes per side, flipping every minute or so to build a deep crust, scraping up any fond and adding more oil as needed to prevent sticking.
3. 3 Meanwhile, spread the asparagus on an outdoor grill or separate pan, drizzle with oil, and season with salt. Cook over high heat, rotating and flipping every couple of minutes until charred and caramelized to your liking. Finish the asparagus with a knob of butter.
4. 4 Once the steak is nearly at temperature, add butter and whole garlic cloves to the pan. Baste the steak with the melted garlic butter, flipping every minute and smashing the garlic cloves to help them roast. Cook until the internal temperature reaches 55°C132°F (medium), then remove the steak and asparagus from the heat.
5. 5 Rest the steak briefly, then slice. Serve alongside the asparagus, spooning the roasted garlic and pan juices over the steak for the best bite on the plate.