Succulent Entrecote Steak & Asparagus Delight

Start your gourmet journey by taking the entrecote steaks out of the fridge about 45 minutes before you plan to cook them. This is crucial for bringing them to room temperature, ensuring even cooking. Pat the steaks dry with paper towels—they should be as dry as possible for that perfect sear. Next, get friendly with your steaks by giving them a good rub with kosher salt, black pepper, and olive oil. Let them sit and marinate, soaking up all the flavorful goodness.

While your steaks are getting ready, turn your attention to the asparagus. Trim the tough ends off to leave the tender stalks ready for the pan. Then, give them a quick fry in a pan over medium heat for about 10 minutes. Just as they are about to finish, sprinkle them with salt and pepper to taste. It's simple, but trust me, it's all the asparagus needs to shine beside your entrecote.

Now, let's get back to our starring steaks. Heat your cast iron pan until it's whispering secrets of smoke, then swirl in the coconut oil, ready for action. Sizzle the onion rings until they're just tender, then remove them, keeping the focus on our stars—the steaks. Place the steaks in, letting each side meet the heat for 2-3 minutes, flipping every 60 seconds for that perfect crust we all dream about. As they reach their final act, add the minced garlic and butter to the pan. Use a spoon to baste the steaks with this garlic butter concoction, imbuing them with flavor and love. Once done, let them rest beside the asparagus, allowing all those delicious juices to settle.