Grilled Steakhouse Dinner
Juicy grilled steaks, crisp-tender asparagus, and seasoned potatoes bring the steakhouse experience to your own backyard without making dinner complicated.
Ingredients
- 4 ribeye or New York strip steaks, 10 to 12 ounces each
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons olive oil, divided
- 1 1/2 pounds baby potatoes, halved
- 1 pound asparagus, trimmed
- 4 tablespoons unsalted butter, softened
- 1 garlic clove, finely minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh rosemary or thyme
Directions
Step 1 – Remove the steaks from the refrigerator 30 minutes before grilling. Pat them dry and season both sides with the salt and pepper.
Step 2 – Place the potatoes in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 5 to 7 minutes, until just tender. Drain and toss with 1 tablespoon olive oil.
Step 3 – Mix the softened butter with the garlic, parsley, and rosemary or thyme. Set aside.
Step 4 – Preheat the grill to high heat. Clean and oil the grates. Grill the potatoes in a grill basket or on skewers for 8 to 10 minutes, turning occasionally, until browned.
Step 5 – Grill the steaks for 4 to 6 minutes per side, depending on thickness and desired doneness. For food safety, USDA recommends cooking steaks to 145°F followed by a 3-minute rest.
Step 6 – Toss the asparagus with the remaining olive oil. Grill for 4 to 6 minutes, turning once, until crisp-tender and lightly charred.
Step 7 – Rest the steaks for at least 5 minutes. Top each with herb butter and serve with the potatoes and asparagus.
Larry's Tip
Use an instant-read thermometer instead of cutting into the steaks. The juices stay inside, and every steak can be cooked to the preferred doneness.
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