Foodie recipe
Ian Leatt


The long-drawn-out winter is behind us, finally! Having cleaned up the grill, it’s time to get started for the barbecue season and what better way to kick things off than a nice piece of steak.

Most times when we go out, I settle for a nice steak, perfectly cooked by an expert. Now though, along with the escalating costs of purchasing food in a grocery store, restaurant prices have increased (rightly so) to a point where I say, we can cook just as well at home.

Getting the restaurant quality grilled steak at home is another feat, though! It is all about the grilling time, the temperature and the cut of steak. What is it unto itself if not perfection. For this first time grilling this year we had ribeye, the perfect marble to meat ratio that adds to the sizzle.

The sizzle of the grill, the aroma captured with every breath, the look of sear marks, that first bite, will leave you hooked for more. A perfect juicy steak, that reveals a pink center and is melt in your mouth delicious is the perfect start to spring.

Grilled steak and asparagus

Here is what you will need

2 1 ¼-to-1 ½- inch-thick boneless rib-eye or New York strip steaks, trimmed

2 tablespoons olive oil

4 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

3 cloves fresh garlic crushed

1 teaspoon freshly chopped parsley

10 asparagus stalks chopped to 3-inch lengths

6 tablespoons Worcestershire sauce (Lea & Perrins)

Salt and pepper

2 cups button mushrooms sliced.

The all important how to

Place the steak inside a sealable bag and pour in the Worcestershire sauce, ensuring both pieces of steak have sufficient amount on both sides while doing so. Seal the bag and place in the fridge to marinate for at least 1 hour.

Place 1 tablespoon of butter and 1 tablespoon extra virgin olive oil in a large frying pan, then add the mushrooms, cook until soft or until the liquid has evaporated, set to one side.

In another frying pan add 1 tablespoon butter, and 1 tablespoon extra virgin olive oil and 1 crushed garlic clove. Turn on to a medium heat, add the asparagus and cook for 5 minutes, stirring occasionally. Then set aside.

Be sure to take the steak out of the refrigerator at least 1 hour prior to grilling it. Room temperature helps keep the moisture inside the steak.

Get the grill super hot and then, just before placing the steaks, brush some olive oil on the grates. Add steak; season with salt and pepper and leave it for 5 five minutes to get those fantastic grill marks. Searing one side importantly helps keep the juices inside the steak. When you are ready, flip the steaks, but only one time! Season once again with salt and pepper.

Useful information: A meat thermometer can check the internal temperature. Medium-rare: 135° F, Medium: 140° F, Medium-well: 150° F.

Once cooked to your desired liking remove the steak and place it on a wooden chopping board under a piece of tented foil. This allows those juices that have been drawn to the surface of the steak to reabsorb into the meat.

Mix the remaining butter, crushed garlic and chopped parsley to form garlic butter add a pinch of salt and pepper.

While the steak is resting, place the mushrooms on a plate, then set the steak on top of the mushrooms, add a little garlic butter and, finally, set some of the cooked asparagus on top.

I added sautéed potatoes to the dish, but you may add anything you wish. After all, you will be eating it.

Ian Leatt is general manager of Pegasus Publications and a trained chef.