Sear the steak, then use the same skillet to steam/sear the asparagus in the meat drippings to add flavor.
Pat steaks dry and season heavily with salt. Let them rest at room temperature for 40 minutes before cooking. Sear the steak, then use the same skillet
Sear in a cast-iron skillet over high heat for 4 minutes per side for medium-rare ( Sear the steak
Make a quick Béarnaise by combining egg yolks, white wine vinegar reduction, and slowly whisking in warm clarified butter. white wine vinegar reduction
Sear the steak, then use the same skillet to steam/sear the asparagus in the meat drippings to add flavor.
Pat steaks dry and season heavily with salt. Let them rest at room temperature for 40 minutes before cooking.
Sear in a cast-iron skillet over high heat for 4 minutes per side for medium-rare (
Make a quick Béarnaise by combining egg yolks, white wine vinegar reduction, and slowly whisking in warm clarified butter.