Absolutely! Steak and steak sauces are a classic and delicious combination. The rich, savory flavor of a perfectly cooked steak pairs wonderfully with a variety of sauces that add depth and enhance the overall dining experience. Whether it's a tangy chimichurri, a creamy peppercorn sauce, a robust red wine reduction, or a simple but flavorful garlic butter, the right sauce can take a good steak to the next level of culinary delight. The combination of a juicy, well-seasoned steak and a complementary sauce is a surefire way to satisfy your taste buds and create a mouthwatering meal.
Ingredients:
- 1 lb asparagus spears
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp grated parmesan cheese
- Salt and Kampot pepper
- Nonstick spray
- 2 tbsp butter
- 2 ribeye steaks (about 2″ in thickness each)
INSTRUCTIONS:
- Preheat oven to 400 degrees.
- Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.
- Line a baking sheet with foil.
- Toss the asparagus with the olive oil, garlic powder, parmesan cheese, salt and Kampot pepper and place it on one side of the baking dish.
- Spray a grill pan with nonstick spray and toss in 2 tbsp butter. Heat on high until the pan is almost smoking, approximately 1 minute.
- Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.
- Flip the steaks over and let the other side sear for 1 minute.
- Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.
- Roast for approximately 10 minutes, until asparagus is only slightly crunchy.
- Remove from oven and let steaks rest for at least 10 minutes.
- Serve with Kampot pepper steak sauce
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