NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Grass-fed ghee

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Avocado oil

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature, then pat dry and season with sea salt and black pepper.

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 4

  In the final 2 minutes of cooking, add the ghee, minced garlic, rosemary, and thyme to the pan.

• 5

  Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted garlic-herb ghee.

• 6

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices.

• 7

  While the steak rests, add the asparagus to the same skillet and sauté in the remaining herb juices for 3-4 minutes until bright green and tender.

• 8

  Slice the steak against the grain and serve alongside the sautéed asparagus.