Brush Steak on both sides with Blended Oil. Season both sides with S&P.
Place Steak, presentation side down, onto a pre-heated grill -or- sizzle platter. Sear on one side until well caramelized.
SIZZLE PLATTER, SAUTE > Carefully flip Steak over, then place into a 500°F oven until desired temperature is reached. Allow the Steak to rest properly so that no juices will run onto the plate.
GRILL > Rotate the Steak 60 degrees, then continue grilling to create cross marks. Carefully flip Steak over, then continue grilling until desired temperature is reached. Allow the Steak to rest properly so that no juices will run onto the plate.
Brush asparagus on all sides with Blended Oil. Season with S&P.
Place asparagus onto a sizzle platter. Cook in a 500°F oven until just tender, but still bright green, about 3 minutes.
Place Potatoes onto a sizzle platter. Heat in a 500°F oven until heated through, about 3 minutes.
Arrange asparagus, tips facing left, on the back left side of a warm plate, as shown in the photo.
Stack Potatoes on the right side of the plate, as shown in the photo.
Lay the properly rested Steak in front of the vegetables.
Finish with Tuscan Butter placed on top of the Steak, as shown in the photo.
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