Everyone needs a go-to recipe that can be pulled out of a back pocket for company. Something you can prep in under an hour and cook while holding a drink in one hand and carrying on a discussion with three people. Something that will elicit praise from both the pickiest eater and the die hard food lover. It is your secret weapon. The dish that allows you to make it look effortless (because it is) and encourages you to spontaneously invite people to dinner. This grilled rib-eye steak over a leek confit with marinated asparagus is my secret weapon.

While I’m all for making my own spice rubs, for this recipe I go straight to my favorite pre-packaged rub. The Made in Napa Valley Beef and Burger rub is so fantastic on grilled meat that I’ve never bothered to try and re-create it. I usually find it at Cost Plus World Market but you can also buy them online directly from the company. (If you’re shopping online the Lamb and Seafood rubs are excellent too.) Accompanied by a leek confit, grilled asparagus that you cook while the steaks are resting, and a bold red wine, this is the perfect meal for summer entertaining. If you really want to jazz it up, an easy chimichurri sauce from Gourmet is excellent on top of the steak.

This dish is so forgiving that even if you discover after the steaks are on the grill that somebody hasn’t checked the propane level since last August and you no longer have any heat… the steaks can be quickly finished in a grill pan on top of the stove and no one will know the difference! (Not that something like that could ever happen to us…)

Grilled Rib-Eye
Serves 4

Ingredients:
4 (1 inch thick) dry aged rib-eye steaks
Made in Napa Valley Beef and Burger Rub

Directions:
Liberally sprinkle the rub on the steak and press it in firmly. Repeat on the other side of the steak. Allow steaks to sit for 1 hour or even 24 hours (put steaks in the fridge and remove about 30 minutes before cooking if you’re rubbing them more than an hour ahead of cooking.)

Heat up your grill to high medium high (about 400-500 degrees) and place steaks on the grill. Cook for 3-4 minutes on the first side and 2 minutes on the second side for a medium rare steak. (You can discretely cut into one of the steaks to check for doneness if you are unsure.) Remove steaks from grill, and allow them 10 minutes to rest on a plate tented with foil. While steaks are resting cook the asparagus.

Grilled Asparagus
Serves 4

Ingredients:
1 Bundle of asparagus, washed and ends trimmed
1/4 cup Olive oil
Freshly ground salt and pepper
3 cloves Garlic, minced
1 Lime, sliced in quarters

Gallon size Ziploc bag

Directions:
Place all ingredients inside the Ziploc bag. (Be sure to squeeze the lime quarters while you are putting them in to release the juice.) Seal the bag and squish it around to make sure the asparagus are well coated by all ingredients. Place the bag in the fridge for an hour or up to 24 hours before serving.

When you take the steaks off of the grill, place a grill grid or a large piece of aluminum foil on top of the grill and add the asparagus. Cook asparagus for 4 minutes, stirring frequently until they begin to char on the outside. Remove from grill and serve immediately.

Leek Confit
Recipe created by Orangette (Molly Wizenberg) and published in Bon Appetit
Makes 2 cups

Ingedients:
1/4 cup (1/2 stick) Unsalted butter
4 Large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons Water
1/2 teaspoon Salt

Directions:
Place a large pot with a lid over medium low heat. Add the butter and melt it in the pot. Next add the leeks and stir to coat well with the melted butter. Add in water and salt. Cover with the lid and cook, stirring frequently for 25 minutes, or until the leeks are soft and tender. Remove the lid and continue cooking to evaporate any excess water (2-3 minutes). Serve warm. (This can be made up to a week ahead, and stored in the fridge.)