Preheat your oven to 400°F and trim the tough, woody ends off the asparagus spears.
On a large rimmed baking sheet, toss the asparagus with half of the olive oil, half of the sea salt, and half of the black pepper.
Roast the asparagus for 12 to 15 minutes until it is tender and exhibits a light golden char.
While the asparagus roasts, pat the sirloin steak completely dry with paper towels and season both sides with the remaining salt and pepper.
Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
During the final 2 minutes of searing, add the ghee, smashed garlic cloves, and fresh rosemary to the skillet.
Carefully tilt the pan and use a large spoon to continuously baste the steak with the melting garlic-herb ghee.
Transfer the steak to a cutting board and allow it to rest for 5 minutes before slicing against the grain and serving with the roasted asparagus.