stdClass Object
(
[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.22.144 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
Step-by-step instruction without your screen going to sleep
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Utensils
Large Bowl
Parchment Paper
Stand or Hand Mixer
Step 1
In a large bowl add the butter, olives, rosemary, half the garlic, salt, and pepper and with a hand mixer, mix until well combined.
Step 2
Lay out a large piece of parchment paper, transfer the butter to the middle edge and fold over the parchment to create a log. Continue rolling until you get to the end. Fold in the sides and refrigerate for 2 hours or until solid.
Step 3
Install the SearPlate into the bottom level of the unit, then close the door. Select SEAR CRISP and set the temperature to 450°F. Set time to 10 minutes. Press the setting dial to begin preheating.
Step 4
While the unit preheats, rub the steak with 1 tablespoon olive oil and a generous sprinkle of salt and pepper. Set aside.
Step 5
In a large bowl, toss the asparagus with remaining olive oil, salt, and pepper.
Step 6
Carefully remove the SearPlate from the unit and place on top of the oven. Place the steak on the left side of the plate and the asparagus on the right. Reinstall the SearPlate in the bottom level of the unit and close the door to begin cooking. (Optional: At 6 minutes, flip steak to have a sear on both sides.)
Step 7
While the steak and asparagus cook, make the gremolata. Place the chopped parsley, orange zest, and remaining garlic together on a board and run a knife through them, cutting each ingredient into the other to combine.
Step 8
After 10 minutes, check the steak and asparagus for doneness. A medium-rare steak will be 145°F. When asparagus and steak have reached desired doneness, remove from the unit.
Step 9
While the steak is still hot, slice off a piece of the olive rosemary compound butter and let it melt over the top. Serve with asparagus and sprinkle over the gremolata.
Olive Rosemary Compound Butter Steaks with Asparagus and Orange Zest Gremolata
Step 1 of 9
In a large bowl add the butter, olives, rosemary, half the garlic, salt, and pepper and with a hand mixer, mix until well combined.
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Step 2 of 9
Lay out a large piece of parchment paper, transfer the butter to the middle edge and fold over the parchment to create a log. Continue rolling until you get to the end. Fold in the sides and refrigerate for 2 hours or until solid.
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Step 3 of 9
Install the SearPlate into the bottom level of the unit, then close the door. Select SEAR CRISP and set the temperature to 450°F. Set time to 10 minutes. Press the setting dial to begin preheating.
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Step 4 of 9
While the unit preheats, rub the steak with 1 tablespoon olive oil and a generous sprinkle of salt and pepper. Set aside.
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Step 5 of 9
In a large bowl, toss the asparagus with remaining olive oil, salt, and pepper.
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Step 6 of 9
Carefully remove the SearPlate from the unit and place on top of the oven. Place the steak on the left side of the plate and the asparagus on the right. Reinstall the SearPlate in the bottom level of the unit and close the door to begin cooking. (Optional: At 6 minutes, flip steak to have a sear on both sides.)
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Step 7 of 9
While the steak and asparagus cook, make the gremolata. Place the chopped parsley, orange zest, and remaining garlic together on a board and run a knife through them, cutting each ingredient into the other to combine.
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Step 8 of 9
After 10 minutes, check the steak and asparagus for doneness. A medium-rare steak will be 145°F. When asparagus and steak have reached desired doneness, remove from the unit.
136g
unsalted butter, softened
60g
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
0.23kg
asparagus, woody ends trimmed
5g
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup
unsalted butter, softened
1/4 cup
kalamata olives, roughly chopped
1 tablespoon
rosemary, finely chopped
1
cloves garlic, grated, divided
1
porterhouse steak (1-inch thick)
2 tablespoons
olive oil, divided
1/2 pound
asparagus, woody ends trimmed
1/4 cup
parsley, finely chopped
1 tablespoon
orange zest
Kosher salt, as desired
Ground black pepper, as desired
Step 9 of 9
While the steak is still hot, slice off a piece of the olive rosemary compound butter and let it melt over the top. Serve with asparagus and sprinkle over the gremolata.
