Butcher Box Ranch Steak, Caramelized Carrots, Steamed Asparagus, Lemon Vinaigrette

This is what happens when you make your Misen carbon steel pan ripping hot. There was enough rendered fat left in the pan from the steak that I didn’t have to use any oil for the carrots. I just tossed the spears in the pan while the steak rested. It’s one of my favorite cuts from Butcher Box and all it needs is some salt and pepper. I definitely try to take the lesson from my cooking queen, Samin Nosrat, to season the steak the night before I cook it. It definitely makes a difference, but their products are so great, it’s delicious even if I forget. The asparagus was leftover, but I added a little drizzle of a vinaigrette to punch up the flavor and healthy fats.