NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

1 tbsp Ghee

1 cup Asparagus spears

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

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 both sides with sea salt and black pepper.

• 2

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

• 3

  Place the steak in the hot skillet and sear for 3 to 4 minutes without moving it, until a deep golden-brown crust has formed.

• 4

  Flip the steak and immediately add the ghee, smashed garlic cloves, rosemary, and thyme to the pan.

• 5

  Tilt the pan slightly and use a large spoon to continuously baste the steak with the melting herb-infused ghee for another 3 minutes.

• 6

  Add the trimmed asparagus spears to the side of the pan during the final 4 minutes of cooking, tossing them in the herb ghee until they are bright green and tender.

• 7

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain to ensure maximum juiciness.