Steak with bacon wrapped asparagus and buttered mash
This keto steak recipe uses the most yummy homemade cilantro garlic butter to make your steak buttery and OMG-good. You’ve never had steak like this! It’s so, so yummy.
For the steaks:
4 1¼ inch-thick boneless rib-eye or New York strip or sirloin steaks (6-8 ounces each)
salt and black pepper to taste
4 tbsp butter
1 tbsp olive oil
For the garlic cilantro butter:
4 tbsp butter, softened
2 garlic cloves, minced
2 tbsp chopped fresh cilantro
salt to taste
For the bacon-wrapped asparagus:
20 fresh asparagus spires, trimmed
20 thin bacon slices, halved
1 tbsp olive oil
salt and freshly ground black pepper to
To make the garlic cilantro butter, in a small bowl combine all the ingredients.
Scoop the mixture onto a piece of parchment paper.
Roll into a log and refrigerate for minimum 30 minutes.
To make the bacon-wrapped asparagus, preheat oven to 425°F.
Wrap each bacon slice tightly around an asparagus stalk.
Place, seam side down, on a baking sheet.
Season with salt and black pepper to taste.
Brush with olive oil.
Bake for 10-15 minutes or until the bacon is crispy and asparagus is tender.
Preheat your oven to 400°F.
Season the steaks with salt and black pepper.
Heat the olive oil and butter in a skillet over high heat.
Sear the steaks in a hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
Spoon juices over steaks continuously to baste.
Remove from the heat.
Place the skillet in the center of the preheated oven for about 6-8 minutes.
Remove the skillet from the oven.
Top the stakes with slice of herbed butter.
Cover with foil, and let steaks stand for 10 minutes before serving.
Serve the stakes with warm bacon-wrapped asparagus.