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From the April/May 2017 issue
Serves 4


  • 4 (6-ounce) thin cut steaks (such as rib-eyes)
  • Sea salt and black pepper, to taste
  • 4 sprigs fresh rosemary
  • 32 asparagus spears (about 2 pounds), tough ends snapped off
  • 2 medium lemons, cut in half
  • Extra-virgin olive oil, for drizzling


  1. Heat a grill to medium-high.
  2. Cut eight 12×12-inch squares of heavy duty aluminum foil. Set 4 aside.
  3. Lightly oil the other 4 with olive oil.
  4. Season the steaks generously with salt and pepper.
  5. Place the steaks in the center of the oiled foil squares. Top each steak with a rosemary sprig.
  6. Place 8 asparagus spears next to each steak. Squeeze the juice of half a lemon over each packet.
  7. Slice the squeezed lemon halves and add the slices to the packets.
  8. Drizzle about a tablespoon of olive oil over each packet.
  9. Sprinkle the asparagus with salt and pepper.
  10. Cover the packets with the remaining 4 sheets of foil, folding each side of the packet to seal shut.
  11. Grill the packets for 7-10 minutes, flipping over halfway through cooking, until the desired level of doneness is reached (7 minutes for medium-rare, 8-10 minutes for medium-well).
  12. Allow the packets to stand for 2-3 minutes before cutting them open. Use caution when opening, as steam will likely escape.