NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Rib eye steak

0.25 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 tsp Avocado oil

PREPARATION

• 1

  Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.

• 2

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

• 3

  Preheat a cast-iron skillet over medium-high heat until it begins to smoke slightly.

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes until a deep golden-brown crust forms.

• 5

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

• 6

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melting herb-infused ghee for another 3-4 minutes for medium-rare.

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes to lock in the juices.

• 8

  While the steak rests, toss the asparagus in the same skillet with avocado oil and a pinch of salt, sautéing for 4-5 minutes until tender-crisp.

• 9

  Slice the steak against the grain and serve with the garlic-herb butter drizzled on top and the asparagus on the side.