Hint: The asparagus is cooked when it is tender, still crisp and bright green.
Remember: A good steak has an even spread of marbling all over the beef which gives it a beautifully rich flavor. A steak with high marbling has many monounsaturated fats compared to regular beef and is rich in omega 3 and 6 content.
Cooking
- Take your favourite T-Bone, Porterhouse, Ribeye, Filet Mignon, New York Strip and season the steak on both sides with sea salt and cracked pepper.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a pan or a skillet over high heat until melted and beginning to sizzle.
- Sear the steaks for about 1 minute to a 1 ½ minutes on each side, depending on the thickness of your steak for medium-rare. If you would like your steak rarer or more well-done, cook your steak shorter or longer accordingly.
- In the same pan, cook the asparagus with a pinch of salt and pepper until tender but still slightly crunchy. Remove from heat.
- After the steak has rested for about 5 minutes, drizzle your favourite ZEG Sauces on top of the steak or on the plate for dipping. Serve with the asparagus for a meal fit for flavour royalty! Enjoy!
