Keg Steaks
with sauteed Asparagus

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Keg Steaks

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Adjust Servings:
2 Strip Steaks
pinch Salt
1 tbsp Olive oil
4 tbsp Keg Steakhouse Marinade
1 bunch Asparagus
2 tbsp Butter
pinch Salt
pinch Black peppercorns
  • Gluten free
  • One Pot/Pan

Melt in your Mouth Steak Dinner!

  • 15 minutes
  • Serves 2
  • Easy


  • Asparagus



This is the perfect date night recipe if you ask me. Gluten free and very satisfying, so if your looking for a great steak recipe but one that is a bit different than the average butter and herb recipes that you are probably are finding, then you just found it.

Keg Steaks

This recipe uses “The Keg” steak sauce and just a little olive oil and seasoning which gives it a deep delicious flavor. We are using a 2 inch thick Strip Steaks and searing it over medium-high heat.

Oh did I mention it takes less than 15 minutes to prepare this whole meal!! 

Keg Steaks

I mean you could always go to an expensive steakhouse and get this same dish for triple the price or make it at home in under 15 minutes and have extra money to splurge on whatever else.

I like to use the “Kegs Steak Sauce” on my strip steaks and t-bone steaks. They just come out so moist and delicious.

Everytime I make these steaks, I’m always asked for the recipe. Some would argue these are some of the best tasting steaks they have ever had. You can pretty much find this marinade at any of your local grocers.

The Keg Steakhouse & Bar Marinade = Delicious! 

Related image

This steak can be served rare, medium rare or medium well done.


Strip steak is best served medium rare, in order to cook it that way you will want to sear it for 4 minutes on one side then flip it over once and sear it for another 3 minutes on the other.

If you prefer your steak medium done, then you will want to sear it for 5 minutes on one side and 3-4 on the other. Always let your steak sit off the heat for 5 minutes to rest before serving!

If you don’t have strip steak then you can always use ribeye or t-bone if you like in replace of strip. Just take note of the different cooking times as I will explain more below.

Seared Steaks

This recipe works very well served alongside some sauteed asparagus. Making this meal gluten free and paleo for those who like to enjoy those kind of meals.

You can also prepare a baked potato, rice or another veggie of your liking on the side. However for me this meal is perfect, plus I love asparagus and could eat it all day everyday.

Looking for a “Rosemary Butter Steak Recipe”? for another time. You will find that recipe at the very bottom of this post.

Butter Steak

I just love the way this steak tastes,  it just melts in your mouth and to be honest I have yet to try something this good in the restaurants. So if your thinking of preparing this for a loved  for some kind of special occasion then you can’t go wrong with this recipe.

The trick to cooking the best steak is to use ample butter, you are going to be searing the steak while it cooks.

Then the second trick is to season the steak generously on both sides prior to cooking with salt and pepper. Then if you are using a marinade like I have here, you will want brush both sides of the steak prior to searing.

If you follow those three tips you are sure to prepare the best steaks. Steak and asparagus recipe

Steak cooking times vary based on the cut: Always cook your steak over medium-high heat, searing it on each side only once. Turning the steak often sometimes leads to a overcooked and tough steak.

  • Sirloin Steak: Cook for 6 minutes on one side and 4-5 on the other for a medium rare steak. Up the cooking time by one minute to have a medium steak.
  • Ribeye: Cook for 5 minutes on one side and 3 on the other for a medium rare steak
  • Fillet or Strip: Cook for 4 minutes on one side and 3 on the other for a medium rare steak
  • T-Bone: Cook for 8 minutes on one side and 4-5 on the other for a medium rare steak


What is your favorite cut of steak? and seasoning mixture? I would love to hear about it in the comments below.



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The Keg Steaks



To make the Keg Steaks:

Start by removing the steak from the fridge and let it sit for 20-30 minutes on the counter to become room temperature.


Meanwhile wash and trim 1 inch off the ends of a bunch of Asparagus and set aside.


Season the steaks generously on either side with salt and then brush one side with "The Key Steak" sauce.


In a non stick pan, turn the heat to high and 1 tbsp of olive oil. Once it's sizzling add the steak and turn the heat down to medium heat. Add in the steak then the peppercorns, sear the steak on "The Keg" marinade side for 4 minutes. Then flip the steak over and based the other side generously with "The Keg" steak sauce and cook anywhere from 3-4 minutes on the other side.


Remove the cooked steak to a plate and while it's resting, and in the same pan add the asparagus back and cover with water. Turn up the heat and boil the asparagus for 2 minutes. Take the frying pan and drain out all the water then place it back on the stovetop.


Then remove the frying pan from the heat and drain out all the water "not the asparagus" place the pan back on the heat. Add 2 tbsp of butter and season the asparagus with salt. Saute till the asparagus becomes fork tender yet crisp. Season with salt and enjoy!


Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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