NUTRITION

SERVINGS

INGREDIENTS

4 oz New York strip steak

0.25 tbsp ghee

0.5 tsp extra virgin olive oil

3 cloves garlic

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer and smoke slightly.

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until a deep golden-brown crust forms.

• 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 foaming garlic butter for 2 minutes.

• 7

  Remove the steak from the pan and let it rest on a warm plate for at least 5 minutes to allow the juices to redistribute.

• 8

  While the steak rests, toss the asparagus into the same pan and sauté in the remaining garlic butter until bright green and tender.