Sear in a cast-iron skillet over high heat for 4 minutes per side for medium-rare (
Sear the steak, then use the same skillet to steam/sear the asparagus in the meat drippings to add flavor. Sear in a cast-iron skillet over high heat
Keep the Béarnaise warm in a vacuum flask and pour it over the steak just before eating. Sear in a cast-iron skillet over high heat
Top with toasted, garlic-buttered panko breadcrumbs for a texture contrast. Sear in a cast-iron skillet over high heat
Pat steaks dry and season heavily with salt. Let them rest at room temperature for 40 minutes before cooking.
internal temperature), or until desired doneness. Let them rest for 5–10 minutes.