NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

1 tbsp Grass-fed Ghee

1.5 cups Asparagus spears

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature, then pat thoroughly dry with paper towels.

• 2

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

• 3

  Heat a heavy cast-iron skillet over medium-high heat until very hot, then add half of the ghee.

• 4

  Place the steak in the skillet and sear for 3-4 minutes without moving it to develop a deep brown crust.

• 5

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

• 6

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melting herb ghee for another 3-4 minutes for medium-rare.

• 7

  Transfer the steak to a cutting board and let it rest for at least 5-8 minutes to lock in the juices.

• 8

  While the steak rests, add the asparagus to the same skillet and sauté in the residual herb ghee for 4-5 minutes until bright green.

• 9

  Finish the asparagus with a squeeze of lemon juice and serve alongside the rested steak.