Rinse the jasmine rice under cold water until clear, then combine with water in a small saucepan.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
Season the sirloin steak evenly on both sides with the sea salt and black pepper.
Heat a heavy skillet over medium-high heat and add half of the ghee to the pan.
Place the steak in the skillet and sear for 3 to 4 minutes per side for a medium-rare finish.
Add the minced garlic and the remaining ghee to the skillet during the final minute of searing, spooning the melted garlic butter over the steak.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing.
Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until vibrant green and tender-crisp.
Fluff the cooked rice with a fork and stir in the lemon juice and chopped parsley.
Slice the steak against the grain and serve immediately over the lemon herb rice with the steamed broccoli on the side.