NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tsp Avocado oil

0.5 tbsp Ghee

1 clove Garlic

0.5 tsp Rosemary

0.5 tsp Thyme

1.5 cups Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature, ensuring an even cook.

• 2

  Pat the steak completely dry with paper towels to ensure a high-quality crust, then season both sides with half of the sea salt and black pepper.

• 3

  Preheat a cast-iron skillet over medium-high heat and add the avocado oil, swirling to coat the bottom.

• 4

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

• 5

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

• 6

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melting herb ghee for another 3-4 minutes until it reaches your desired doneness.

• 7

  Transfer the steak to a cutting board and let it rest for at least 5-8 minutes to allow the juices to redistribute.

• 8

  While the steak rests, add the asparagus to the same pan (or a separate skillet) and sauté in the remaining juices for 4-5 minutes until bright green and tender.

• 9

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