HOUSE FIRE STEAK AND SUGAR-GRILLED ASPARAGUS

HOUSE FIRE STEAK AND SUGAR-GRILLED ASPARAGUS image

Number Of Ingredients 14

3 untreated cedar shingles (approximately 1/4-inch thick, not thicker then 1/2-inch)
2 tablespoons olive oil
3 (8-ounce) New York strip steaks
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons Herb Butter, recipe follows
Sugar Grilled Asparagus, recipe follows
Special equipment: A gas grill and a spray bottle with water
Herb Butter:
1 pound salted butter, softened
1 tablespoon diced garlic
2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh marjoram leaves
2 tablespoons chopped fresh thyme leaves
Mix garlic and herbs into the softened butter. Put in refrigerator for later use.

Steps:

Preheat the grill to medium-high heat. Cut the cedar shingles down to size, about 10 by 5-inches, large enough for a steak to sit on it as a cooking surface. Spay shingles with water, so shingles are moist but not saturated. Oil the steaks and season with steak seasoning. Place each steak on a moist cedar shingle and place on grill. Close grill and let shingles smoke under steaks. If you don't have a covered grill, use a metal bowl to cover steak. Be careful, bowl will get burning hot. Cook steak until desired temperature and top each with 1 tablespoon Herb Butter. Serve on the cedar shingle with Sugar Grilled Asparagus. Cook's notes: If shingle starts to burn too much, use spray bottle to re-mist the wood during cooking process.