Bring the steakhouse to your house!

Needed:  You, 2 pans, olive oil, New York steak (1 per person), fresh asparagus (7 spears for good luck…per person), roquefort cheese (or any bleu will work), 1 shallot, 1 lemon, 2 cloves of garlic, 1 bottle of cooking Madeira or Sherry, sea salt and cracked black pepper.

Oven:  Turn to High Broil.

Stovetop:  Pan #1:  Low Heat.  1 tablespoon of olive oil.  Add asparagus and toss around so that all surfaces on the asparagus are oiled.  Cover…we’ll return to this momentarily.

Pan #2 (stainless steel; must be able to go into the oven – NO plastic handles etc…):  Medium/high heat.  2 tablespoons olive oil in pan.  When the oil begins to “ripple” (prior to smoking…do not “burn” the oil), it is hot enough to sear.  Carefully set the NY(s) in the oil and season with salt and pepper (generously).  Turn over once the underside is browned a bit (about 2 minutes) and season again.  After 2 minutes, remove from heat.

Top the steaks with a very thin layer of roquefort (strong flavor; a little goes a long way), and freshly grate 1 clove of garlic – smearing it evenly over the roquefort.  Place the entire pan and steaks on top shelf of oven (directly under broiler).  HINT:  Watch this closely as to not let it burn…once browned over, the steak should be a perfect medium rare.

While the steaks are broiling, return to your asparagus.  Add salt, pepper, 1 grated garlic clove and the juice of 1/2 a lemon.  Cover on medium low heat, toss around lightly so everything is balanced and let simmer and steam.  When your fork can easily puncture the asparagus, it’s done.

Don’t forget to grab your pot holder and pull the steak when it’s ready.  Put your steak(s) on the plate(s) and return the pan to the stovetop (don’t forget how hot the handle is!  Keep your pot holder handy).  Over medium heat, add shallots to the pan and allow them to sweat (not quite carmelize, but not raw either), then deglaze the pan with your Madeira or Sherry (enough to coat the bottom of the pan…you will see everything from the base of the pan begin to bubble up and come back to the surface).  Swirl this around lightly and allow the alcohol to cook out and evaporate a bit.  (PS, don’t worry about the steaks sitting there on the plate…they are “resting”, which is a very important step in cooking an amazing steak).  Once the “sauce” has reduced down a bit, add a splash of chicken stock, stir and allow that to reduce to a sauce consistency.  (If you accidentally let it get too thick, just add a little more chicken stock and try again!).  Spoon shallot sauce lightly over the steak and plate your asparagus. “Keep It In The Plate!”    …Wipe the plate rim!   It’s all in the presentation!

OH!  One last thing!  Get yourself a nice, inexpensive bottle of red.   …depending on your personal preference, a Bordeaux (earthly old world style) or Napa Valley Cabernet Sauvignon (more fruit and tannin style) to enjoy with your masterpiece.  After each bite, take a sip of wine…it will clear your palate, and make every bite just as grand as the first.  You’re welcome 😉