NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

1 tbsp Grass-fed butter

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tbsp Avocado oil

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the sirloin steak from the refrigerator 20 minutes before cooking to bring it to room temperature and pat it thoroughly dry with paper towels.

• 2

  Season both sides of the steak evenly with the sea salt and black pepper, pressing the seasoning into the meat.

• 3

  Heat the avocado oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer and slightly smoke.

• 4

  Carefully place the steak in the hot skillet and sear for 3 to 4 minutes without moving it until a deep, golden-brown crust has formed.

• 5

  Flip the steak and immediately add the grass-fed butter, garlic cloves, rosemary, and thyme to the pan.

• 6

  Tilt the skillet slightly so the melting butter pools with the herbs and garlic, then use a large spoon to continuously baste the top of the steak for 2 to 3 minutes.

• 7

  Remove the steak from the skillet and place it on a cutting board to rest for at least 5 to 7 minutes to allow the juices to redistribute.

• 8

  While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining herb butter for 4 to 5 minutes until tender and lightly charred.

• 9

  Slice the steak against the grain and serve alongside the buttery asparagus, drizzling any remaining pan juices over the top.