NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed ribeye steak

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 sprig Fresh rosemary

1 cup Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

  Remove the ribeye steak from the refrigerator 30 minutes before cooking to bring it to room temperature, ensuring an even cook.

• 2

  Pat the steak extremely dry on all sides with paper towels; moisture is the enemy of a good crust.

• 3

  Season both sides of the steak generously with the sea salt and black pepper.

• 4

  Heat a cast-iron skillet over medium-high heat until it is ripping hot, then add the avocado oil.

• 5

  Place the steak in the pan and sear for 3-4 minutes without moving it, until a deep golden-brown crust forms.

• 6

  Flip the steak and immediately add the smashed garlic clove and rosemary sprig to the pan.

• 7

  Tilt the pan slightly and use a spoon to baste the steak with the hot infused oil for the final 2-3 minutes of cooking.

• 8

  Remove the steak from the pan and transfer to a cutting board to rest for at least 5-8 minutes.

• 9

  While the steak rests, add the asparagus spears to the same pan and sauté in the residual juices for 3-4 minutes until crisp-tender.

• 10

  Finish the asparagus with a squeeze of fresh lemon juice and serve alongside the sliced ribeye.