Olive Rosemary Compound Butter Steaks with Asparagus and Orange Zest Gremolata

  • Prep 15 mins
  • Total 2h 10 mins
  • Medium
  • Serves 2

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  • 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


  • 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.