Xavier Steak

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 (10 ounce) New York strip steaks, at least 1-inch thick
• salt and pepper to taste
• 2 tablespoons Worcestershire sauce
• 6 asparagus spears, ends trimmed
• 2 tablespoons olive oil
• 8 slices Swiss cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the steaks dry and season both sides generously with salt and pepper.

2. Heat the olive oil in a large cast-iron or heavy skillet over medium-high heat until it shimmers.

3. Add the steaks and sear for 3 to 4 minutes per side until well browned, then check that the thickest part reaches at least 145°F (63°C).

4. Drizzle the Worcestershire sauce over the steaks and turn them once to coat, then transfer them to a plate to rest for 3 minutes.

5. Add the asparagus spears to the same skillet over medium-high heat, season lightly with salt and pepper, and cook 3 to 4 minutes, turning, until bright green and tender-crisp.

6. Divide the Swiss cheese so each steak gets 4 slices. Return the steaks to the skillet, lay the cheese on top, cover, and cook 1 to 2 minutes until melted.

7. Serve each steak with three asparagus spears.