NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Striploin steak

0.25 tbsp Grass-fed butter

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tbsp Extra virgin olive oil

10 spears Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Arrange the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

  While the vegetables roast, pat the striploin steak completely dry with paper towels and season both sides with the remaining salt and pepper.

• 5

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

• 6

  Place the steak in the hot pan and sear for 3-4 minutes per side for a perfect medium-rare finish.

• 7

  Reduce the heat to medium and add the grass-fed butter, smashed garlic clove, rosemary, and thyme to the skillet.

• 8

  Tilt the pan slightly and use a spoon to continuously baste the steak with the foaming herb butter for 1 minute.

• 9

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

• 10

  Slice the steak against the grain and serve immediately alongside the roasted asparagus spears.