NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Sirloin steak

0.5 tsp Sea salt

0.25 tsp Black pepper

0 tbsp Ghee

2 clove Garlic

1 sprig Fresh rosemary

1 cup Asparagus

0 tsp Olive oil

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature, then pat it thoroughly dry with paper towels.

• 2

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

• 3

  Heat a heavy cast-iron skillet over medium-high heat until it is very hot but not smoking.

• 4

  Place the steak in the skillet and sear for 3-4 minutes per side to develop a deep brown crust.

• 5

  Reduce the heat to medium and add the ghee, smashed garlic cloves, and rosemary sprig to the pan.

• 6

  Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted garlic-herb butter for another 2 minutes.

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to ensure the juices redistribute.

• 8

  While the steak rests, quickly sauté the asparagus in the same pan with olive oil until crisp-tender and bright green.