Dry-brined in fridge w salt/pepper/garlic powder/onion salt for an hour. Brought out and left to get to room temp(ish) for 25 min, cooked in cast iron skillet, seared, then basted w butter + garlic. Cooked the asparagus in the same pan after I took the meat out to rest. Came out good for a <$6 steak I think, but also open to suggestions!
by Glamdivasparkle