1. If you’re in a rush (and most of us are!), remove steaks from the refrigerator and blot with a paper towel to absorb moisture. If time is on your side, keep steaks unwrapped on a tray in your refrigerator for 6-8 hours (or up to one day if you’re really planning). This not only extends the life of meat but also helps dry it out for better searing.

2. Wash asparagus and pat dry with a towel. Using a knife or your hands, trim or break off the tough bottom ends.

3. Place asparagus on a tray. Toss to coat evenly with 2 Tbsp of cooking oil, followed by 2 Tbsp of Kinder’s Buttery Steakhouse Seasoning.

4. Apply 2 Tbsp of cooking oil to both sides, then season evenly on both sides with 2 Tbsp Kinder’s Buttery Steakhouse Seasoning. After seasoning, leave meat out for 15-30 minutes to let it come up to room temperature.

5. Pre-heat grill to 400°F. Grill steaks over medium heat cooking 5-6 minutes per side, flipping every 2 minutes. After about 10 minutes, steaks should be at medium rare doneness and can be removed from grill. Note: We recommend the following temperatures for desired doneness: 120°F Rare, 130°F Medium Rare, 140°F Medium, 150°F Medium Well, 160°F Well Done.

6. Place asparagus on the grill over direct heat with tips pointing away from heat. Rotate every 2-3 minutes for a total cooking time of 10-15 minutes. Asparagus should be tender and lightly charred. 

Finishing move: We suggest pulling the meat 5 degrees cooler than the desired temperature, as it will continue to rise in temperature after being taken off the grill. Let meat rest for as long as you can wait – resting will make it even more tender and juicy. We recommend resting meat for the same amount of time as it was cooked (10 minutes).