NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Ghee

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 tsp Olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Toss the asparagus with olive oil and a pinch of salt, then place in a pan over medium-high heat, sautéing until tender-crisp and slightly charred, about 5-7 minutes. Set aside.

• 4

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

• 5

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

• 6

  Flip the steak and immediately add the ghee, smashed garlic clove, rosemary, and thyme to the pan.

• 7

  Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melting herb-infused ghee for another 3-4 minutes for medium-rare.

• 8

  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.

• 9

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