Oh my gosh, you have to try this grilled garlic butter steak and asparagus – it’s one of those meals that makes everyone at my table go quiet because they’re too busy savoring every bite! I still remember the first time I made this for my husband’s birthday cookout. The smell of garlic butter sizzling on that perfectly charred steak had all our neighbors peeking over the fence asking what smelled so amazing. What I love most is how this fancy-tasting dish comes together in under 30 minutes – perfect for busy weeknights when you want something special without the fuss. That golden garlic butter sauce dripping over juicy steak and crisp-tender asparagus? Absolute magic. Trust me, this recipe will become your new go-to for impressing guests or just treating yourself.
Why You'll Love This Grilled Garlic Butter Steak and Asparagus
Listen, I make this dish at least twice a month – and not just because it's my husband's favorite. Here's why it'll become your weeknight hero too:
- Faster than takeout: Ready in under 30 minutes – perfect for those “I'm starving but can't be bothered” nights. I've even made it after work while helping kids with homework!
- That garlic butter magic: It transforms basic steak and veggies into restaurant-worthy fare. The sizzle when it hits the grill? Pure food love.
- Works with whatever you've got: No ribeye? Use sirloin. Prefer broccolini? Swap the asparagus. I've tried dozens of variations – all winners.
- Big flavor payoff: That golden garlic butter soaking into every bite? Let's just say clean plates guaranteed.
Honestly, the hardest part is not licking the plate when no one's looking. Not that I've done that or anything…
Ingredients for Grilled Garlic Butter Steak and Asparagus
Okay, let’s gather our simple but mighty ingredients! I like to separate them into little groups on my counter – it helps me stay organized when I’m multitasking (which is always). Here’s everything you’ll need for this flavor explosion:
For the Steak
- 2 lbs ribeye or sirloin steak – thickness matters here! Go for 1-1.5 inches for perfect grilling.
- 1 tsp salt – I use coarse kosher but table salt works too
- 1 tsp black pepper – freshly ground makes all the difference
For the Garlic Butter
- 4 tbsp butter – real, salted butter only please! None of that margarine business.
- 3 cloves garlic, minced – trust me, fresh is best. That jarred stuff just won’t give you the same zing.
- 1 tbsp parsley, chopped – flat-leaf (Italian) has the best flavor
For the Asparagus
- 1 lb asparagus, trimmed – just snap off the woody ends, they’ll break at the right spot naturally
- 1 tbsp olive oil – extra virgin if you’ve got it
- ½ tsp salt – to make those veggies sing
See? Simple ingredients, but when they come together… oh boy. You’re in for a treat! Just wait until you smell that garlic butter hitting the hot steak.
How to Make Grilled Garlic Butter Steak and Asparagus
Alright, fire up those grills (or pan if it’s raining – more on that later) because we’re about to make magic happen! I’ve made this dish so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect too. Just follow along and soon you’ll be flipping steaks like a pro.
- Get that grill screaming hot: Preheat your grill to medium-high (about 400°F). While it heats up, pat your steaks dry with paper towels – this helps get that beautiful crust we all love. Season generously with salt and pepper on both sides. Don’t be shy here – it’s gonna taste amazing!
- Steak goes on first: Place your steaks on the grill diagonally to get those fancy restaurant-style grill marks. Grill for 4-5 minutes per side for medium-rare (longer if you prefer more doneness). Here’s my secret – only flip once! Resist the urge to poke and prod. When the steak releases easily from the grates, it’s ready to flip. Transfer steaks to a plate and let them rest while you cook the asparagus. Trust me, this resting step is CRUCIAL – it keeps all those precious juices inside.
- Asparagus time! Toss those trimmed spears with olive oil and salt (I use my hands – messier but more fun). Lay them perpendicular to the grill grates so they don’t fall through. Grill for 3-4 minutes, giving them a quarter turn halfway for even charring. You want them tender but still with some bite – mushy asparagus is just sad.
- Garlic butter magic: While the veggies cook, melt butter in a small skillet over medium heat. Add minced garlic and cook just until fragrant (about 1 minute – don’t let it brown!) then stir in parsley. If you’re feeling fancy, try my garlic butter shrimp trick – add a pinch of red pepper flakes for subtle heat.
- The grand finale: Slice your rested steak against the grain (this makes it extra tender), arrange with the asparagus on a platter, and drizzle that glorious garlic butter over everything. Watch it pool into all the nooks and crannies… mmm.
Pro tip: Have some crusty bread ready to soak up that garlic butter at the bottom of the plate. You can thank me later when you’re happily licking your fingers.
Tips for Perfect Grilled Garlic Butter Steak and Asparagus
Okay, I’ve burned (literally) through enough steaks to learn what makes this dish go from good to “wow, can you make this every night?” Here are my hard-earned secrets:
Steak doneness made simple
For juicy, tender bites, I swear by medium-rare (about 130°F internal temp). Here’s my no-fail test: Gently press the meat – if it springs back like your cheek, it’s rare; your chin means medium; forehead? Well done (but why would you do that to a beautiful steak?). Always use tongs, not forks – piercing lets all those delicious juices escape!
Asparagus that snaps just right
Those spears should be bright green with a little char, never limp. I grab one with tongs mid-grill – when it bends slightly at the thickest part but still snaps, it’s perfect. Thin stalks? Pull them off a minute early. Thick ones? Give ‘em an extra 60 seconds.
Garlic butter that doesn’t betray you
The moment those garlic bits turn golden – not brown! – take the skillet off the heat immediately. Burnt garlic is bitter, and we’re going for fragrant perfection. Pro tip: Let the butter foam subside before adding garlic so it cooks evenly. If it looks iffy, just make a fresh batch – butter’s cheap compared to ruining a great steak!
Remember: The asparagus can wait a few minutes if needed, but that garlic butter demands your full attention. Now go forth and grill like the hero your dinner table deserves!
Serving Suggestions
Oh, let me tell you how I love to plate this beauty! I always serve my grilled garlic butter steak and asparagus family-style on a big wooden board – it makes everyone dig in with their hands (and fight over the last garlicky bits). For sides, you can’t go wrong with my creamy mashed potatoes – that buttery sauce pools into them perfectly. In summer, I’ll swap in a crisp arugula salad with lemon vinaigrette to cut through the richness. Pro tip: Slice the steak at an angle and fan it out over the asparagus – makes it look fancy with zero extra work. And don’t forget extra napkins – things might get deliciously messy!
Nutritional Information
Just so you know, these numbers are ballpark figures – your actual counts might dance around a bit depending on your steak’s marbling or how generous you are with that glorious garlic butter (no judgment here!). All foods behave differently based on brands, exact portions, and whether you lick the plate (again… no judgment). I always say – good food is about joy first, numbers second!
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely! While ribeye and sirloin are my go-tos for their perfect balance of flavor and tenderness, you can use whatever cut you love (or have on hand). NY strip works beautifully, and even flank steak will do in a pinch – just slice it super thin against the grain. The key is adjusting cook time based on thickness – thinner cuts will cook much faster, so keep an eye on them!
How do I store leftovers?
If you somehow end up with leftovers (rare in my house!), here’s my method: Let everything cool completely, then store steak and asparagus separately in airtight containers in the fridge for up to 3 days. That garlic butter? Keep it in a little jar – it’s heavenly melted over eggs the next morning! To reheat, I warm the steak gently in a skillet with a splash of water to prevent drying out.
Can I make this indoors?
You bet! On rainy days, I use a cast-iron grill pan or regular skillet over medium-high heat. The steak gets that same gorgeous crust, and the asparagus roasts beautifully alongside it. Just crack a window – things might get a bit smoky from all that garlicky goodness! Indoor tip: Finish with the garlic butter right in the hot pan for maximum sizzle.
Share Your Grilled Garlic Butter Steak and Asparagus Experience
I’d love to hear how your grilled garlic butter steak turned out – did your family go wild for it like mine always does? Snap a pic of your masterpiece and tag me in your kitchen victories (or hilarious disasters – we’ve all been there!). Drop a comment below to tell me your favorite part – that sizzle when the garlic butter hits the steak? Those perfect char marks? I live for these food stories! And if this recipe made your weeknight dinners a little brighter, share it with another busy cook who needs this garlicky goodness in their life.
Grilled Garlic Butter Steak and Asparagus
Ingredients
Equipment
Method
- Preheat the grill to medium-high heat.
- Season the steak with salt and black pepper on both sides.
- Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let rest for 5 minutes.
- While the steak rests, toss the asparagus with olive oil and salt. Grill for 3-4 minutes, turning occasionally, until tender.
- In a small skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped parsley.
- Slice the steak and serve with the grilled asparagus. Drizzle the garlic butter sauce over the steak and asparagus.