NUTRITION

SERVINGS

INGREDIENTS

5 oz Porterhouse steak

0.25 tbsp Ghee

1 clove Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a baking sheet.

• 2

  Toss the asparagus spears with extra virgin olive oil and a pinch of salt and pepper on the baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the porterhouse steak completely dry with paper towels to ensure a good sear.

• 5

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

• 6

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

• 7

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare.

• 8

  Reduce the heat to medium and add the ghee, smashed garlic clove, rosemary, and thyme to the side of the pan.

• 9

  Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melting herb-infused ghee for 2 minutes.

• 10

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

• 11

  Serve the steak whole or sliced, drizzled with the remaining garlic-herb ghee from the pan, alongside the roasted asparagus.