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

1.5 cups asparagus

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking and 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 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 3-4 minutes without moving it until a deep 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 large spoon to continuously baste the steak with the melting herb butter 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 into the same skillet and sauté in the remaining herb butter for 4-5 minutes until bright green and tender.

• 9

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