Prep Time: 10 minutes
Cook Time: 20 minutes
1/2 cup (1 stick) butter, room temperature
2 tbs finely chopped shallots
1 garlic clove, grated
1 tablespoon chopped chipotle chilies in adobo
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
1 bone-in rib-eye steak (about 1 1/2 lb and 1 1/2 inches thick)
Kosher salt and freshly ground black pepper
1 cup panko (Japanese breadcrumbs)
3/4 cup freshly grated Parmesan cheese (about 3 ounces)
1 garlic clove, minced
2 large tomatoes, cut crosswise in half
2 tablespoons olive oil
1 1/4 pounds asparagus, tough bottoms trimmed and discarded
1 tablespoon olive oil
Finely grated zest of 1/2 lemon
1/4 teaspoon red pepper flakes
To make compound butter:
- Mix butter, shallots, garlic, chile, thyme, and paprika in a bowl to blend. Season to taste with salt and pepper.
To prepare tomatoes:
- In a medium bowl, mix Parmesan cheese, and garlic. Place tomatoes on a small rimmed baking sheet and coat them all over with 1 tablespoon of olive oil.
- Turn tomatoes cut side up and then season them all over with salt and pepper and mound a generous topping of Parmesan mixture onto top of each tomato. Drizzle with remaining 1 tablespoon olive oil. Broil until topping is golden brown and tomatoes are warmed through.
Meanwhile, to prepare steak and asparagus:
- In a large bowl, toss broccolini with olive oil, lemon zest, and red pepper flakes to coat. Season with salt and pepper.
- Leave steak at room temperature for 30 minutes before cooking.
- Preheat 12-inch Fry Pan over medium-high heat. Pat steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.
- Grill steaks for 2 minutes on each side, then transfer to rack set on baking sheet. Let steak rest for 5 minutes. Repeat cooking and resting 2 more times. The steak should be dark brown and caramelized on bottom and medium-rare in center.
- Reduce heat to medium-high. Add slice of compound butter to each steak. Cook steak, using a spoon to baste melted butter over steak as it cooks, for about 5 minutes, or until an instant-read thermometer inserted horizontally into center of steak reads 130°F for medium-rare. Transfer to trivet set over baking sheet to rest 5 minutes.
- Top steak with some more compound butter. Cut steak across grain into 1/2-inch-thick slices and serve with remaining compound butter.
- Meanwhile, coat asparagus with 1 tbs oil, lemon, and pepper flakes and grill for about 5 minutes, or until asparagus is crisp-tender and beginning to char.
8. Divide sliced steak, tomatoes, and asparagus among four dinner plates. Sprinkle with salt and serve.