Strip Steaks with Garlic-Herb Asparagus

Experience the unparalleled joy of outdoor cooking with this incredibly flavorful Seared Strip Steaks with Garlic-Herb Asparagus on the Blackstone Griddle! This recipe celebrates simplicity and high-impact flavors, featuring perfectly seared strip steaks, rich with a garlic-butter-rosemary basting, alongside crisp-tender asparagus with a beautiful char. The Blackstone griddle delivers an incredible crust on the steak and perfectly cooked vegetables, making this a restaurant-quality meal that’s surprisingly easy to achieve in your backyard. It’s a fantastic choice for a special weeknight dinner, a casual weekend cookout, or whenever you crave a hearty, sophisticated meal cooked to perfection with minimal fuss.

Ingredients:

For the Strip Steaks:

• 2 high-quality strip steaks (New York Strip, about 1-1¼ inches thick each)
• 1 tablespoon olive oil (for griddle surface)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced or smashed
• 1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
• Kosher salt, to taste (about 1 teaspoon per steak)
• Freshly ground black pepper, to taste (about ½ teaspoon per steak)

For the Asparagus:

• 1 bunch fresh asparagus (about 1 pound), tough ends trimmed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Step-by-Step Instructions:

1. Preheat and Prepare the Griddle:
   • Preheat your Blackstone griddle to medium-high heat (aim for a surface temperature around 400-450°F / 200-230°C).
   • Once hot, lightly oil the griddle surface with a high smoke point oil (like avocado or vegetable oil) using your griddle spatulas or paper towels.
2. Prepare the Steaks:
   • Pat the strip steaks thoroughly dry with paper towels. This is crucial for achieving a good sear.
   • Season both sides generously with Kosher salt and freshly ground black pepper. Don’t be shy with the seasoning!
   • Let the seasoned steaks rest at room temperature for 20-30 minutes before cooking. This helps ensure more even cooking from edge to edge.
3. Sear the Steaks on the Griddle:
   • Place the seasoned steaks directly onto the hot, oiled griddle. You should hear a strong sizzle.
   • Sear the steaks for 3-4 minutes per side for a medium-rare doneness (internal temperature 130-135°F / 54-57°C). Adjust the cooking time for your preferred doneness:
     • Rare: 2-3 minutes per side (120-125°F / 49-52°C)
     • Medium: 4-5 minutes per side (135-140°F / 57-60°C)
     • Medium-Well: 5-6 minutes per side (140-145°F / 60-63°C)
   • During the last few minutes of searing (after flipping once), add the 2 tablespoons of butter, minced garlic, and fresh rosemary sprig (if using) directly on the griddle near the steaks. As the butter melts, use your spatula to baste the steaks with the aromatic melted butter.
4. Cook the Asparagus:
   • While the steaks are cooking, in a medium bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
   • Create an open spot on the griddle (you might need to turn down the heat slightly in that area if it’s too hot) and place the seasoned asparagus directly onto the griddle.
   • Cook the asparagus for 6-8 minutes, turning occasionally with tongs, until they are tender-crisp with a slight char.
5. Rest the Steaks:
   • Once the steaks reach your desired doneness (use an instant-read thermometer for accuracy), remove them immediately from the griddle and transfer them to a clean plate or cutting board.
   • Tent loosely with foil and let the steaks rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
6. Plate and Serve:
   • Once rested, slice the steaks against the grain (if desired) or serve whole.
   • Plate the delicious seared strip steaks alongside the garlic-herb asparagus.
   • Serve hot and enjoy this restaurant-quality meal!

Tips, Variations, and Storage:

• Steak Thickness: Thicker steaks (1½-2 inches) are more forgiving and easier to cook to a perfect medium-rare. Adjust cooking times for thinner or thicker cuts.
• Doneness with Thermometer: An instant-read thermometer is your best friend for perfectly cooked steak. Remove steaks 5°F before your target temperature, as they will continue to cook while resting.
• Compound Butter: For an extra flavor boost, mix the softened butter with minced garlic, chopped rosemary, and a pinch of salt beforehand to make a compound butter. Place a pat on each steak while resting.
• Other Vegetables: Broccoli, bell peppers, or sliced zucchini can also be cooked on the griddle alongside the steak. Adjust cooking times based on vegetable.
• Marinade: For even more flavor, you can marinate the steaks for 30 minutes to 2 hours in a simple marinade (e.g., olive oil, Worcestershire sauce, garlic, herbs) before seasoning with salt and pepper and grilling.
• Cleaning the Blackstone: After cooking, scrape down the griddle, wipe with paper towels, and re-oil lightly to season and prevent rust.
• Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid overcooking. Asparagus is best eaten fresh.

Pairings:

• Wine: A bold Cabernet Sauvignon, a robust Syrah/Shiraz, or a classic Merlot would perfectly complement the richness of the strip steak.
• Potatoes: Roasted potatoes, a creamy gratin, or mashed potatoes would be excellent additions.
• Salad: A crisp Caesar salad or a simple mixed green salad with a balsamic vinaigrette provides a refreshing contrast.
• Sauce: While the steaks are flavorful on their own, a side of béarnaise sauce, a red wine reduction, or a dollop of chimichurri would be exquisite.

Quick Info:

• Prep Time: 10 minutes (plus 20-30 min resting)
• Cook Time: 10-15 minutes (depending on steak doneness and asparagus)
• Total Time: Approximately 40-55 minutes
• Servings: 2
• Cuisine: American / Griddle Cooking
• Effort Level: Medium