1
At least 45 minutes before cooking, season steaks generously with salt and pepper on all sides, including edges. Set steaks on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, until ready to cook.
2
Add 16 oz of liquid to drip tray and preheat Kenyon Grill to high.
3
Grill the steaks until golden brown, about 5 to 6 minutes, turn over and continue grilling 5 to 6 minutes for medium-rare doneness. Transfer the steak to a cutting board and let rest for 5 minutes.
4
While the steak is resting, lower the temperature to medium heat and place the asparagus on the grate. Cook the asparagus until dark green and grill marks begin to appear, about 5 minutes.
