NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Ghee

1 tsp Garlic

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Heat a heavy cast-iron skillet over medium-high heat until it begins to smoke slightly.

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until a golden-brown crust forms.

• 5

  Reduce the heat to medium and add the ghee, minced garlic, and chopped rosemary to the pan.

• 6

  Tilt the pan and use a large spoon to continuously baste the steak with the melted garlic butter for the final minute of cooking.

• 7

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

• 8

  While the steak rests, toss the asparagus spears into the same skillet and sauté for 3-5 minutes until bright green and tender.

• 9

  Slice the steak against the grain and serve immediately with the asparagus and any remaining pan juices.