NUTRITION

SERVINGS

INGREDIENTS

4 oz beef entrecote

0 tsp avocado oil

0 tbsp ghee

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

2 cups asparagus spears

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Remove the beef entrecote from the refrigerator 20 minutes before cooking to reach room temperature and pat thoroughly dry with paper towels.

• 2

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

• 3

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

• 4

  Carefully place the steak in the hot skillet and sear without moving for 3 to 4 minutes to develop a deep golden crust.

• 5

  Flip the steak and cook for an additional 3 minutes for medium-rare doneness.

• 6

  While the steak sears, steam the asparagus spears for 4 to 5 minutes until they are bright green and crisp-tender.

• 7

  Reduce the skillet heat to medium-low and add the ghee, minced garlic, rosemary, and thyme to the pan.

• 8

  Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melting herb butter for 1 minute.

• 9

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

• 10

  Slice the beef against the grain and serve alongside the steamed asparagus, drizzling any remaining herb butter from the pan over the top.