NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed ribeye steak

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

2 clove garlic

1 sprig fresh rosemary

1 cup asparagus spears

PREPARATION

• 1

  Remove the ribeye from the refrigerator 30 minutes before cooking to reach room temperature, ensuring an even sear.

• 2

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

• 3

  Heat a heavy cast-iron skillet over medium-high heat until it is very hot and slightly smoking.

• 4

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

• 5

  Flip the steak and add the ghee, smashed garlic cloves, and fresh rosemary sprig to the pan.

• 6

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

• 7

  Transfer the steak to a cutting board and let it rest for at least 5-7 minutes to allow the juices to redistribute.

• 8

  While the steak rests, toss the asparagus spears into the hot skillet and sauté in the remaining pan drippings for 4 minutes until bright green and tender.

• 9

  Slice the steak against the grain and serve immediately alongside the warm asparagus.