Pan-Seared Steak with Herb Butter
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Pan-Seared Steak with Herb Butter

Prep: 10 minutes plus standing
Cook: 12 minutes • Serves: 4

4 tablespoons unsalted butter, softened
1 tablespoon chopped fresh rosemary and/or thyme
2 boneless New York strip steaks (about 2 pounds)
2 tablespoons plus 1/4 teaspoon steak seasoning
3 tablespoons olive oil
1 pound asparagus, trimmed

1. In small bowl, stir butter, rosemary and/or thyme.

2. Sprinkle both sides of steaks with 2 tablespoons seasoning. In large skillet, heat 1 tablespoon oil over high heat. Add steaks; cook 3 minutes or until browned. Add 1 tablespoon oil; turn steaks and cook 3 minutes or until browned and internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature of steaks will rise to 145° upon standing.)

3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add asparagus and remaining 1/4 teaspoon seasoning; cook 6 minutes or until tender-crisp, stirring occasionally. Makes about 2 cups.

4. Slice steak against the grain; serve topped with herb butter along with asparagus.

Approximate nutritional values per serving (6 ounces steak, 1/2 cup asparagus):
779 Calories, 56g Fat (22g Saturated), 210mg Cholesterol,
718mg Sodium, 4g Carbohydrates, 2g Fiber, 63g Protein