Preheat your oven to 400°F. Scrub the potato, pierce it several times with a fork, and bake directly on the oven rack for 45-50 minutes until the center is soft.
Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature, then season both sides evenly with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat until very hot. Add half of the ghee to the pan.
Place the steak in the skillet and sear for 3-4 minutes without moving it to develop a deep brown crust.
Flip the steak and add the remaining ghee, the smashed garlic clove, rosemary, and thyme to the skillet.
Tilt the pan slightly and use a spoon to continuously pour the melting herb-infused ghee over the steak for the final 2-3 minutes of cooking.
Transfer the steak to a cutting board and let it rest for at least 5 minutes to allow the juices to redistribute.
While the steak rests, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender.
Slice the baked potato open, fluff the inside with a fork, and serve alongside the rested steak and steamed broccoli.