- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Passive Time: 10 Minutes
- Char Crust® Original Hickory Grilled
- 2 beef steaks
- 1/2 pound asparagus, ends trimmed
- Olive oil
Products Used in this Recipe
Remove the steaks from the fridge 30 minutes prior to cooking to allow the steaks to come to room temperature, then generously coat both sides of the steaks with Char Crust Original Hickory Grilled Dry-Rub Seasoning and use your hands to press the seasoning into the steaks.
Preheat the oven to 425 degrees for asparagus.
Place the asparagus on a baking sheet in an even layer. Wrap with bacon. Bake for 8-12 minutes until crisp-tender.
Heat a cast iron with butter over medium-high heat. Once hot, add the steaks and cook for 3-4 minutes until a crust has formed, then flip and continue to cook another 3-4 minutes.
Using tongs, turn the steaks on their sides to render the fat and sear the edges, about 1 minute per side. Cook until the internal temperature reaches 130-135 degrees for medium-rare.
Let the steaks rest for 5-10 minutes before slicing. While the steaks rest, the internal temperature will rise 5-10 degrees bringing the steak closer to medium doneness.