Steak and Asparagus

Directions

1. Season the ribeye steaks with salt and Blackstone High Plains seasoning. Preheat the griddle to medium heat in the middle and low heat on the sides.

2. Trim the tough ends off the asparagus.

3. Drizzle oil on the sides of the griddle and place the asparagus on the oiled surface. Season the asparagus with salt and pepper.

4. Drizzle more oil in the center of the griddle and spread it evenly. Place the steaks on the oiled center. Flip the steaks every 30-45 seconds until they reach your desired doneness, using an unused spot each time.

5. Remove the steaks from the griddle and place them on a cutting board to rest.

6. After removing the steaks, add butter, minced garlic, rosemary, and thyme to the griddle. Cook for 3-4 minutes. Pour the sauce over the rested steaks.

7. Add chicken stock and lemon juice to the asparagus on the griddle. Cook until the asparagus is tender.

8. Slice the steaks into family-style portions. Sprinkle the asparagus with parmesan cheese. Serve the steaks and asparagus with family and friends. Enjoy!