Easy Steak dinner

Blackstone Ribeye Steak & Cajun Asparagus

Classic steakhouse flavor meets outdoor griddle convenience. This recipe utilizes high heat on a Blackstone griddle to achieve a perfect, buttery crust on thick-cut ribeyes, paired with smoky, charred asparagus finished with a Cajun kick. You can use your favorite cast iron pan as well!

Ingredients

The Steaks:

  • 2 Thick-cut Ribeye Steaks (approx. 1.5–2 lbs total)
  • Seasoning: Salt, Black Pepper, and Garlic Powder (SPG)
  • Aromatics: 2–3 sprigs of fresh Rosemary
  • Fats: 4 tbsp Unsalted Butter (divided), Avocado Oil (for the griddle)

The Asparagus:

  • 1 Bunch Fresh Asparagus
  • Seasoning: Cajun seasoning (e.g., Tony Chachere’s) and SPG
  • Fats: Avocado Oil and 1 tbsp Butter

Cooking Instructions

1. Prep and Season

  • Pat the ribeye steaks completely dry with a paper towel.
  • Generously coat both sides of the steaks with your salt, pepper, and garlic powder (SPG). Press the seasoning into the meat to ensure it sticks during the sear.
  • Wash the asparagus and trim the woody ends. Justin’s pro-tip: use the rubber bands as a guide to chop the “booty” off the whole bunch at once.

2. Preheat the Griddle

  • Fire up your Blackstone to medium-high heat.
  • Apply a thin layer of avocado oil to the surface and spread it evenly with a spatula.

3. Sear the Asparagus

  • Place the asparagus on the oiled griddle. Close the lid for 3–4 minutes to steam-soften them.
  • Flip and roll the stalks to get an even char. Once they show some color, move them to a cooler zone on the griddle.

4. The Perfect Steak Sear

  • Scrape a clean area on the hot side of the griddle and add fresh avocado oil.
  • Place the ribeyes down. Let them sear undisturbed for 3–4 minutes until a deep, caramelized crust forms.
  • Flip the steaks. Immediately add two knobs of butter and the fresh rosemary sprigs on top of each steak.

5. The Butter Baste

  • As the butter melts, use your tongs to “slap” the rosemary and butter against the steaks, infusing the crust with herbal flavor.
  • While the steaks finish, toss the asparagus in the melting butter and juices on the griddle for a final flavor boost.

6. Finish and Rest

  • Season the charred asparagus with Cajun seasoning and a final sprinkle of SPG.
  • Remove the steaks once they reach your desired doneness (aim for an internal temp of 135°F for Medium-Rare).
  • Crucial Step: Let the steaks rest on a warm plate for at least 5–10 minutes before slicing to lock in the juices.

Serving

Slice the ribeye against the grain and serve alongside the charred Cajun asparagus. Pour any remaining griddle butter over the sliced steak for maximum richness.

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