Preheat your oven to 400°F (200°C).
Slice the russet potato into uniform wedges and toss them in a bowl with the extra virgin olive oil and a pinch of the sea salt and black pepper.
Spread the potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until the edges are golden and crispy.
While the potatoes roast, pat the sirloin steak dry with paper towels and season both sides with the remaining sea salt and black pepper.
Heat a heavy cast-iron skillet over medium-high heat until very hot.
Place the steak in the dry skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
In the final 2 minutes of searing, add the ghee, smashed garlic clove, rosemary, and thyme to the pan.
Tilt the pan slightly and use a spoon to continuously baste the steak with the melted herb-infused ghee.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
Steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.
Slice the steak against the grain and serve alongside the roasted potatoes and steamed broccoli.