NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed sirloin steak

1 tbsp ghee

1 whole garlic clove

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus spears

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat a cast-iron skillet over medium-high heat until it is starting to smoke slightly.

• 4

  Add half of the ghee to the pan, then carefully place the steak in the skillet, searing for 3-4 minutes until a deep golden crust forms.

• 5

  Flip the steak and add the remaining ghee, smashed garlic clove, rosemary, and thyme to the pan.

• 6

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

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5-8 minutes.

• 8

  While the steak rests, toss the asparagus spears into the same hot skillet and sauté for 3-4 minutes until bright green and tender.

• 9

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