Haven't had steak in a long while. Salted and dry brined the steaks overnight in the fridge to allow the beef's natural flavors to develop more. The extra 24-hours is worth it.
Instagram: / damien.grey.linh
I don't have precise measurements. I cooked this one by feel. It's very forgiving so don't sweat the details.
🥩 STEAK
- salt (to taste)
- garlic (to taste)
🧈 COMPOUND BUTTER
- unsalted butter (half a stick)
- dried thyme (to taste)
🥬 ASPARAGUS
- olive oil (to taste)
- salt (to taste)
- garlic power (to taste)
- black pepper (to taste)
- parmesan cheese (to taste)
🥔 POTATOES
- olive oil (to taste)
- garlic powder (to taste)
- onion powder (to taste)
- dried oregano (to taste)
- salt (to taste)
- black pepper (to taste)