Grill Time Beef & Asparagus

Tenderloin steak comes by its name honestly. In the world of steaks, it really is the most tender. It’s also the leanest of all the cuts — no thick layer of fat around the edges to contend with. The garlic-herb butter adds richness and flavor to a tender steak that’s already rich and flavorful, creating a truly unforgettable main dish.

You may also want to add additional seasoning to your steak. Seasoning a steak is more than just adding a pinch of salt — it’s an art that turns a simple cut of beef into a masterpiece. The right blend of spices can transform an ordinary steak into a melt-in-your-mouth, flavor-packed experience.

How to grill Beef & Asparagus

Ingredients

For the garlic-herb butter:

• 1 stick salted butter, softened
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• ¼ teaspoon lemon zest
• ½ teaspoon flake salt
• ½ cup sliced pepperoni
• ¼ teaspoon freshly ground black pepper

For the steaks and asparagus:

• 2 8-ounce Beef Tenderloin Steaks
• 1 teaspoon Extra Virgin Olive Oil
• 1 10-ounce package Grilling Asparagus with Lemon
• Flake salt, to taste
• Freshly ground black pepper, to taste

Directions

1. To make the garlic-herb butter: In a small food processor, combine all the ingredients and mix until incorporated.
2. Using gloves, shape the butter into a tube about 3 inches in circumference. Wrap the butter tightly in plastic wrap and chill it in the refrigerator until you need it. Note: leftover garlic-herb butter will keep in the refrigerator for one week.
3. To make the steaks and asparagus: Heat a grill or grill pan to high heat.
4. Carefully place the tenderloin steaks on the hot grill and cook for 4 minutes. Turn the steak 90 degrees and cook for 4 minutes more.
5. Flip the steak over and repeat step 4. (Note: this will yield medium-rare steaks). Meanwhile, brush the asparagus with extra virgin olive oil and season with flake salt and black pepper.
6. Place the asparagus and lemon slices on the grill and cook, turning repeatedly, for 5 to 7 minutes, or until the lemon has grill marks and the asparagus is bright green and tender.
7. Transfer the steaks to a cutting board and place a ½-inch slice of the garlic-herb butter on top. Tent the steak with aluminum foil and allow to rest for 5 minutes.
8. Divide the steaks and asparagus among two plates and squeeze the grilled lemon over the top. Serve hot.

Tips:

How Seasoning Affects Texture and Juiciness

Good seasoning doesn’t just affect taste — it changes how the steak feels in your mouth. Salt tenderizes the surface, helping to create that crave-worthy crust when seared at high heat. Meanwhile, spices like paprika, garlic powder, or onion powder form a flavorful bark that locks in juices. When combined with proper cooking techniques, seasoning ensures a steak stays tender, moist, and bursting with flavor.

Use sea salt

We highly recommend using sea salt instead of table salt to season your meat. because it helps achieve a gorgeous crust on the outside.

Avoid cooking on direct heat

To ensure the beef cooks evenly. Opt for the center or the center-left side of the grill, which is cooler.