NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

2 whole Garlic cloves

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Flip the steak and immediately add the grass-fed butter, smashed garlic cloves, rosemary, and thyme to the pan.

• 6

  Tilt the skillet slightly and use a large spoon to continuously baste the steak with the foaming herb butter for another 3 minutes for medium-rare.

• 7

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

• 8

  While the steak rests, toss the asparagus spears into the same skillet and sauté in the remaining herb butter for 4 to 5 minutes until crisp-tender.

• 9

  Slice the steak against the grain and serve immediately with the buttery asparagus.