Instructions

Instructions for Aldredo Sauce

1. In a saucepan set over low to medium-low heat, begin melting diced butter along with the heavy cream, truffle powder, black garlic powder, black pepper, and salt. Allow the mixture to cook for 2–3 minutes, reducing the heavy cream.



2. Once the cream is reduced, add the basil and nutmeg, cooking for another minute or so.
3. Turn the burner to low and begin stirring in the grated parmesan cheese until it’s fully melted and incorporated.
4. Add a single squeeze of lemon juice to the alfredo sauce. At this point, your sauce is ready and can be removed from the fire.
5. Cook pasta for 8–10 minutes or until al dente.

Instructions for Steak

1. For the New York strip, set the grill to max heat and sear steak. Place one side on the grill grates for 1 minute to 1 minute and 15 seconds. Rotate the steak 45 degrees to create crosshatched sear marks and let cook for the same amount of time. Aim for a medium-rare cook, adding more time for thicker steaks as needed.
2. Flip the steak and repeat Step 6 to sear the other side.



3. Remove your steak from the grill and let it rest for 5 minutes.
4. Fold the ends of each asparagus stalk together and cut at the points where they break.
5. Coat asparagus halves with 3 pinches of coarse, freshly ground black pepper and 3 pinches of coarse sea salt. Then toss them in olive oil.
6. Place asparagus on the grill at max heat, frequently rotating to avoid burning. Cook for 3–5 minutes, at which point you’ll have a beautiful char on the asparagus.



7. Chop all but 1 sprig of rosemary and incorporate them into ¼ a stick of melted butter.
8. To plate, make a bed of pasta in the center of the plate and top with alfredo sauce and thinly sliced steak. Place asparagus on the side, and drizzle rosemary butter over the steak. Use the leftover rosemary sprig to brush butter over the steak if you wish. Now enjoy!