NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 bunch Asparagus

1 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the steak from the refrigerator 30 minutes before cooking to reach room temperature and pat it completely dry with paper towels.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Tilt the pan and use a large spoon to continuously baste the steak with the melted herb ghee for 1-2 minutes.

• 7

  Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.

• 8

  While the steak rests, add the trimmed asparagus to the same skillet and sauté in the remaining herb ghee for 4-5 minutes until tender.

• 9

  Slice the steak against the grain and serve immediately alongside the warm asparagus.