I had never heard of Xavier Steak, but I was delighted to have a bonafide X dish. When I looked it up, I had to chuckle. Steak, asparagus, and cheese. Seriously. This is like the easiest dish ever. My dad would probably pass out if he saw me putting cheese on my steak, but for the sake of the blog, I'll do it just this once.
First you'll need to cook the asparagus. I like to roast mine in the oven, but feel free to steam them or even grill them if it's nice out. If you've never cooked asparagus before, make sure you snap off the woody ends. Simply bend the bottom of the asparagus spear and allow it to naturally break. Discard the ends. From there, I simply toss them in a little oil and season with some salt and pepper. Roast at 375 until crisp-tender.
Now let's talk about cooking the steak. Normally, I would probably prefer to grill it, but it's been monsooning in San Francisco all week. (Rain, rain GO AWAY). Anyways, I cooked it inside so I'll share with you my method for doing that. Make sure you choose a good-quality cut of meat. I prefer filet, grass-fed, choice grade beef that is at least 1.5 inches thick. Allow steak to come to room temperature before cooking.
Oil and season your steak. Choose an oil with a very high smoke point (I went with Safflower oil). Brush both sides with oil and then season with salt and pepper. You really don't need much more than that. If it's good-quality meat, it will have all the flavor you need.
Use a well-seasoned cast-iron skillet and heat on the stove until smoking hot. You'll know it's smoking hot when you place a tiny drop of water on it, it will sizzle immediately and then disappear. Place the steak on the skillet and don't move it for 2-3 minutes. Flip it over...it will be a gorgeous deep brown.
Cook for another 2-3 minutes and then (using oven mitts...it will be hot) pop the whole skillet into a 400 degree oven. If you want to up the flavor even more, top with a pat of butter. Continue cooking until it reaches your desired level of doneness (I prefer medium rare).
- Olive Oil
- Safflower Oil
- Freshly ground sea salt & pepper
- Good quality steak
- Butter (optional)
- 2 slices Gruyere cheese
- Pre-heat oven to 375 degrees. Snap off the woody ends of asparagus. Toss with olive oil and season with salt and pepper. Roast at 375 until crisp-tender. (About 15 minutes). Increase oven temperature to 400 degrees.
- Allow steak to come to room temperature. Brush both sides with Safflower oil and season with salt and pepper.
- Heat a well-seasoned cast-iron pan on the stove until smoking hot. Place the steak on the skillet and don't move it for 2-3 minutes. Flip it over and cook for another 2-3 minutes and then (using oven mitts...it will be hot) pop the whole skillet into a 400 degree oven. If you want to up the flavor even more, top with a pat of butter.
- Continue cooking until it reaches your desired level of doneness (I prefer medium rare). Remove from pan and cover with aluminum foil and allow steak to rest for five minutes.
- Top with four asparagus spears and a couple slices of Gruyere cheese and heat under broiler until melted.