Steak House-Style Rib Steak & Lemon Dill Butter with Grilled Asparagus

Prep time: 10min
Total time: min
Serves: 4
Lemon Dill Butter:
1/2 cup
salted butter, softened
125 mL
2 tbs
finely chopped fresh dill
30 mL
2 tsp
lemon zest
10 mL
Steak Ingredients:
2
rib steaks (18 oz each)
550 g
1 tsp
salt
5 mL
1 tsp
pepper
5 mL
1 bunch
(1 lb) asparagus, trimmed
500 g
Per serving: 1/2 steak, 1 tbsp (15 mL) Lemon Dill Butter
calories
500
fat
35 g
saturated fat
16 g
carbs
3 g
sugar
1 g
protein
44 g
cholestrol
205 mg
fibre
1 g
sodium
750 mg

Directions

  1. To make Lemon Dill Butter ahead to serve with steaks, mix together butter, dill and lemon zest. Scrape mixture onto a large piece of plastic wrap, shaping into log shape, about 4-in.(10 cm) long. Roll tightly in the plastic wrap, twisting ends to seal. Refrigerate for 30 min. until firm or pop in freezer 5 to 10 min. To use, slice into 1/4-in. (5 mm) "pats". Refrigerate remaining butter for up to 4 days.

  2. To cook steaks, pat dry with paper towel. Season all over with salt and pepper. Grill on BBQ, preheated to medium-high heat, for 4 to 5 min. per side for medium-rare, or cook to preferred doneness. Remove steaks from grill, rest 10 min.

  3. Meanwhile grill asparagus 3 to 4 min., turning frequently, until tender and grill-marked. Serve with steak topped with pat of Lemon Dill Butter.

Tip

Use extra lemon dill butter on sandwiches, steamed vegetables or fish.