NUTRITION

SERVINGS

INGREDIENTS

6 oz Striploin steak

0 tsp Avocado oil

0.25 tbsp Grass-fed butter

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 tsp Lemon juice

PREPARATION

• 1

  Pat the striploin steak dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering and very hot.

• 3

  Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 4

  During the last 2 minutes of cooking, add the grass-fed butter, smashed garlic cloves, rosemary, and thyme to the pan.

• 5

  Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted herb butter for a rich finish.

• 6

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices before slicing.

• 7

  While the steak rests, add the asparagus to the same skillet and sauté for 3 to 5 minutes until tender, then finish with a squeeze of lemon juice.