- 2 to 3 cloves garlic , crushed
- 1 1/2 cups basmati rice
- 1 Tbsp. olive oil
- 2 bay leaves
- 1 tsp. salt
- 2 New York Strip steaks , about 1-inch thick and 1 pound each
- 1 tsp. kosher salt
- 1 Tbsp. black peppercorns , crushed
- 2 tsp. canola oil
- 1 pound asparagus
- 1/4 tsp. salt
- Pepper to taste
- 1 small lemon , zested
- 2 Tbsp. olive oil (to coat)
To make the brown rice pilaf, heat a saucepan and add olive and add crushed garlic. Sauté garlic until you can smell it. Add dry rice and coat with the oil and garlic. Add 2 1/2 cups water, bay leaf, salt and cover with a tight-fitting lid. Bring to a boil, then lower temperature to a simmer. Let cook about 1 hour. Let rest a few minutes before serving.
Now, start preparing the steak. Crush peppercorns with the edge of a small sauté pan—do a little extra to use later with the asparagus. Trim off fat cap and gristle on the steaks, and season all sides of steak with salt, pepper and canola oil. Take care to season more where the steak is thicker.
Leave steak at room temperature to season while you prep the asparagus.
Adjust the oven so top shelf is ready for sheet pan and preheat oven to 400??. Snap the asparagus at its natural point and then wash them. Do not dry them, as the excess water is good for roasting. Lay the asparagus on a sheet pan and season with salt, pepper, lemon zest and olive oil. Toss and lay asparagus flat. Roast them in the 400?? oven for approximately 10 minutes.
Once the asparagus is in the oven, heat the grill pan or saut?? pan. Add steaks to the pan and cook until it reaches your preferred doneness. For rare, cook for about 6 minutes or until a meat thermometer reaches 115??; for medium-rare: 120??; for well: 145??.