Seared Steak With Asparagus and Herb Butter

SEARED STEAK

INGREDIENTS

• 1 porterhouse steak (or eye-fillet) per person
• Freshly ground salt and pepper

METHOD

1. Remove the steak(s) from the refrigerator or chiller box half-an-hour before cooking in order to bring them to room temperature.
2. Heat a large, heavy-based fry pan over medium-high heat. Pat the steak dry with some paper towel (discard the paper towel into the fire), and then season the meat generously on both sides with freshly ground salt. 
3. To start cooking the steak, first stand it up (in the pan) on the strip of fat on the edge of the meat and hold the meat with tongs until the fat renders. This should take about two minutes.
4. Now place the steak fl at into the pan and sear until deep brown on one side. Then turn the steak over and cook it on the other side until a meat thermometer inserted sideways into the thickest part registers 120°C for medium-rare.  You can cook the steak for longer(or less) to suit your preferred degree of ‘doneness’.
5. Transfer onto a plate and let the steak rest for approximately 10 minutes. A well-rested steak will lose less of its juices when cut. 
6. Serve on a preheated cast iron plate (optional), with freshly ground pepper.
7. As a side note, a super sharp-edged cutting knife is better to use than a serrated ‘steak’ knife for eating your steak. The sharper the knife, the less juice that is squeezed out of the cooked meat when it is cut. The caveat here is that a serrated knife is still much better than a blunt knife.

SEARED/GRILLED ASPARAGUS

INGREDIENTS

• 1 bunch of fresh asparagus
• 2-3 tbsp olive oil
• Freshly ground salt and pepper

METHOD

1. When buying your asparagus, look for fi rm stalks with deep green or purplish tips. Also check the bottom of the spears. If they are dried up, the chances are that the asparagus has been sitting around for a while. Trim off the tough bottom of the spear by grasping the bottom end and about half-way up the spear, and bending the spear gently until it snaps at its natural point of tenderness. 
2. On either a stovetop hot plate, a skillet over a campfire or an electric grill, preheat the cooking surface to a medium-high temperature (same as for the steak). If you have your mise en place squared away, you can cook the asparagus while the steak is resting.
3. Lightly coat the asparagus spears with the olive oil, then season to taste with salt and pepper.
4. Grill for two to fi ve minutes, depending on the thickness of the asparagus spear. Turn the asparagus spears 3/4 turn each minute or so as you grill them. 
5. Serve the grilled asparagus either alongside or on top of your seared steak.

HERB BUTTER

INGREDIENTS

• 100g softened butter
• 2-3 tbsp of finely chopped fresh herbs of your choice

METHOD

The herb butter can be prepared ahead of time and either refrigerated or frozen. The herb butter will keep in the fridge (or chiller box) for a week, or in the freezer for up to three months. You can use whatever herbs appeal to you in the herb butter. With steak, I would suggest either fresh tarragon, thyme or chives.

1. In a small bowl, combine the softened butter and chopped herbs.
2. Lay the herb butter mixture on a piece of plastic wrap and roll the butter into a cylindrical shape.
3. Use the plastic wrap to shape the cylinder. Twist the ends of the plastic wrap to seal your ‘sausage’ of herb butter.
4. To serve, cut a slice off the herb butter and place the slice on top of the seared asparagus and steak. The heat from the meat and asparagus will melt the butter and give you a deliciously herby ‘sauce’.

This recipe originally appeared in Caravan World magazine. For more of Lynn’s easy camping recipes,get a copy or visit www.caravanworld.com.au