NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tbsp Ghee

1 tsp Extra virgin olive oil

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

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 evenly with the sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Add the asparagus spears to the empty side of the skillet during the final 4 minutes of cooking, tossing them in the herb ghee until tender.

• 8

  Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing against the grain to ensure maximum juiciness.