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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Butter-Basted Steak w/Asparagus   
    Categories: Beef, Vegetables, Herbs, Citrus   
         Yield: 2 servings   
       
         1 lb Boneless New York strip   
              - steak; 1 1/2" thick, with   
              - a fat cap   
              Salt   
         1 lb Thick spears of asparagus   
              Avocado or canola oil   
         2 tb Unsalted butter   
         2 lg Garlic cloves; unpeeled but   
              - crushed   
         1    (1") piece fresh ginger;   
              Unpeeled, thin sliced   
         1    Thyme or rosemary sprig   
              Cracked black pepper   
         1 tb Soy sauce   
              Lime wedges; to serve   
       
     If your steak has a thick fat cap, use a sharp paring   
     knife to score it with a crosshatching pattern.   
     Generously season the steak all over with salt. Let rest   
     at room temperature for 30 minutes or up to 1 hour.   
        
     While the steak rests, trim an inch off the ends of the   
     asparagus, then peel the tough, woody bottom two inches   
     off each spear. (This means you don’t have to throw so   
     much of the ends away.) Cut each spear in half crosswise   
     at an angle.   
        
     Heat a large cast-iron or other heavy skillet over   
     medium-high. Dab the steak dry with a paper towel. Add   
     enough oil to lightly coat the skillet. Wait for a wisp   
     of smoke, then use tongs to hold the steak perpendicular   
     to the cast-iron and gently sear the fat cap until some   
     of the fat renders, about 2 minutes. Carefully lay the   
     steak down and sear on one side without moving it until   
     a nice golden crust forms, about 4 minutes. Flip and   
     sear the other side until browned, about 2 minutes.   
        
     Reduce the heat to medium-low. Add the butter, garlic,   
     ginger and thyme. When the butter bubbles, tilt the   
     skillet slightly so the butter pools. Spoon the hot,   
     foaming butter over the steak. Repeat, like you’re   
     bathing it, 3 to 4 minutes.   
        
     Transfer the steak to a cutting board, season with   
     freshly cracked pepper and let rest for at least 10   
     minutes or up to 30 minutes.   
        
     Meanwhile, raise the heat to medium-high then add the   
     soy sauce and asparagus to the pan. Cook, stirring   
     occasionally, until the asparagus turns shiny and bright   
     green, 1 to 2 minutes. Turn off the heat and cover with   
     a lid. Let the asparagus steam in the residual heat   
     while the steak rests.   
        
     When ready to eat, slice the steak against the grain   
     (perpendicular to the fibers running across the meat),   
     so the meat is especially tender when you eat it. Serve   
     the steak slices sprinkled with salt and spritzed with   
     lime, if using, and with the steamed asparagus.   
        
     By: Eric Kim   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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