NUTRITION

SERVINGS

INGREDIENTS

5.5 oz 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

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Flip the steak and immediately add the ghee, 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 melted herb butter for another 3-4 minutes until the desired doneness is reached.

• 7

  Transfer the steak to a cutting board and let it rest for at least 5-8 minutes to lock in the juices.

• 8

  While the steak rests, toss the asparagus into the same skillet and sauté in the remaining pan juices for 4-5 minutes until bright green and tender.

• 9

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