• 2 – 4 New York Strip Steaks (1″ thick)
  • Casey’s Steak & Roast Seasoning
  • Garlic Herb Butter
  • 4 Tbsp salted butter, softened
  • 1 – 2 garlic cloves, finely minced
  • 1 Tbsp parsley, finely chopped
  • Roasted Asparagus
  • 1 lb fresh asparagus, cleaned
  • 1-2 Tbsp Olive Oil

Cooking Instructions

Remove steaks from refrigerator and let sit at room temp for 15-20 minutes.

While steaks are resting, combine the softened butter with garlic and parsley. Blend together and store in refrigerator.

Cut woody ends off asparagus, then drizzle with olive oil.

Sprinkle both sides of steaks with Casey’s Steak and Roast Seasoning. Preheat grill, clean and oil grates with canola oil.

Place steaks on grill and cook for several minutes on each side. We recommend using a meat thermometer to make sure the meat reaches at least 145 degrees before removing from grill. Let steaks rest for 5-8 minutes once removed from grill.

After removing steak from grill, place asparagus directly on heated grill. Lay across the grill grates to make sure asparagus does not fall through grates. Cook for a 2-3 minutes each side, rotating on grill. Asparagus will be bright green in color and slightly charred on outside when done.

Pat each steak with about a teaspoon of the garlic butter and serve immediately with the grilled asparagus.

Any unused butter will keep in the refrigerator for about a week.

    New York Strip and Asparagus