Steak: Sprinkle a little Worcestershire sauce over the meat then shake your spices over it. Using your fingers, try to rub the seasoning into the meat as best you can. Keep in mind that you are trying to make a crust that will sear on/in to the steak. Think about your taste and season accordingly. I like lots of garlic, pepper, chipotle and a little salt. Set the steak aside while you enjoy a beer. Steaks are best cooked at room temperature so that they cook evenly. Use High Direct Heat 450- 500 degrees 7 to 9 minutes per side. This will vary with their size and how well done you want it. One this size it will be rare to medium rare.
Veggies: Slice your onions into 3/4” rounds, (I leave the skin on to help hold them together). Slice the garlic in half. Place the garlic on the grill with a folded piece of foil so it won’t fall through the grill if falls apart. Using a small cooking grate lay out the asparagus and onions giving them a spritz of olive oil. Salt and pepper the veggies to taste and place them on the grill over Low Indirect Heat around 300. Let the veggies soak up the hickory for about a half hour or so until they are about done, then turn the heat up to high. (Still use indirect heat.) As the temp is coming up watch your veggies because they won’t be able to take this kind of heat for long. I like to pull them when they are still a little crisp. Cover and place somewhere to keep warm, like the oven.
When the grill is screaming hot, add the steaks. I use a kitchen timer so I don’t lose track of time as I am enjoying a beer or three. (I have done that more than once) This is a Very Large Steak. But, we like the left over’s for other recipes…
Cheese Sauce: Mix the Alfredo sauce and pepper in a microwave safe dish and heat on high for 1 ½ minutes. Stirring in the blue cheese, heat again for 1 ½ minutes. Remove, stir, let sit for a minute or so and serve. Keep in mind that heating times will vary on microwaves.
For conversion to a gas grill, check our website: www.datenightdoins.com