NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Ghee

1 tsp Extra virgin olive oil

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the sirloin steak completely dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until the pan is shimmering and just starting to smoke.

• 3

  Place the steak in the skillet and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

• 4

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

• 5

  Tilt the skillet slightly so the melting ghee pools with the herbs and garlic, then use a large spoon to continuously baste the steak for the final 2 to 3 minutes of cooking.

• 6

  Transfer the steak to a cutting board to rest for at least 5 minutes.

• 7

  While the steak rests, toss the asparagus spears into the same skillet and sauté in the residual herb butter for 3 to 4 minutes until bright green and tender.

• 8

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