NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

0.25 tbsp Grass-fed butter

2 sprigs Fresh rosemary

2 cloves Garlic

0.5 tsp Sea salt

0.5 tsp Black pepper

1 bunch Asparagus

0.25 tsp Extra virgin olive oil

PREPARATION

• 1

  Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature; pat them completely dry with paper towels.

• 2

  Season both sides of the steaks generously with the sea salt and black pepper.

• 3

  Trim the woody ends off the asparagus and toss the spears with the olive oil and a small pinch of salt.

• 4

  Heat a large cast-iron skillet over medium-high heat until it is extremely hot and just beginning to smoke.

• 5

  Place the asparagus in the skillet and sear for 4-5 minutes, turning occasionally, until they are bright green and slightly charred; remove and set aside.

• 6

  Place the steaks in the same hot skillet and sear for 3-4 minutes without moving them to develop a deep brown crust.

• 7

  Flip the steaks and immediately add the butter, rosemary sprigs, and smashed garlic cloves to the pan.

• 8

  Tilt the pan slightly so the melting butter pools at the bottom with the aromatics, then use a large spoon to continuously baste the steaks with the foaming butter for 2 minutes.

• 9

  Check for your desired level of doneness (130-135°F for medium-rare) and transfer the steaks to a cutting board.

• 10

  Let the meat rest for 5-8 minutes to allow the juices to redistribute before slicing and serving alongside the charred asparagus.