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NY strip steak with asparagus and mushrooms

One Pan Grilled Steak, Asparagus and Mushrooms

20 min.
Serves 2


1 bunch of FDS Asparagus, rinsed and ends trimmed

2 (1 ½” thick) boneless New York Strip or Rib-Eye steaks trimmed

8oz of mushrooms, rinsed and sliced

1 1/2 Tablespoons high heat olive oil, divided

Coarse salt and freshly ground pepper

2 cloves garlic minced

2 sprigs fresh thyme or rosemary finely chopped


Step 1.

Pat steaks dry with a paper towel.

Step 2.

Heat a cast iron skillet or cast iron grill over med-high heat until hot.

Step 3.

Add 1 tablespoon of oil to the pan and brush the remaining oil on the steak.

Step 4.

Generously season the steak with salt and pepper.

Step 5.

Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms. About 3-4 minutes.

Step 6.

Place FDS Asparagus and mushrooms on the cast iron skillet right after adding the steaks.

Step 7.

Using tongs, flip the steaks over and continue to cook until desired doneness: For Medium Rare: 3 to 5 minutes (135 degrees F), For Medium: 5 to 7 minutes for medium (140 degrees F), For Medium Well: 8 to 10 minutes for medium-well (150 degrees F)

Step 8.

Once the steaks, asparagus and mushrooms are almost done, reduce heat to low. Add olive oil, garlic, and herbs to the pan. Lightly season the asparagus and mushrooms with salt and pepper.  Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.

Step 9.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.Serve pan ingredients together and enjoy!