This dry rub sirloin is a quick, delicious meal that will satisfy any appetite. The rub I used on the steak is an espresso rub with salt and pepper. There are loads of different ways to cook a quality steak, but there are some key tricks to give you consistent cooks including tempering and basting. Let your steak temper and reach room temperature to ensure an even cook, and while it is tempering you can add the seasoning. Liberally cover the steak in seasoning to cover every bit of the meat. Once your meat has tempered, turn your stove top to medium high and heat your pan. Add some oil and place in your cut of meat. Cook the steak for a couple of minutes and then flip it. Add butter to the pan and baste your steak to prevent it from drying out and maintaining an even cook. Use a thermometer to ensure your steak is cooked through, and set your steak aside to rest. The asparagus only takes around 10 minutes sautéing in a pan with olive oil, salt, pepper, and garlic. Near the end of the cook time for the asparagus I threw in some balsamic vinegar to give it a kick of acidity. This dish is delicious and hearty, but if you want more, you can always add some roasted potatoes or another side. The espresso rub on the steak gives it a dark, earthy flavor that just makes your mouth water, and the asparagus gives you a fresh and lively flavor. Steak and asparagus compliment each other nicely, but you can always substitute asparagus for another vegetable if you so desire. All in all, this is a delicious meal that will leave you full and satisfied.
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