NUTRITION

SERVINGS

INGREDIENTS

6 oz Bison sirloin steak

1 tbsp Ghee

1 tsp Minced garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends from the asparagus spears and place them on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with extra virgin olive oil and sprinkle with garlic powder and a pinch of salt.

• 4

  Roast the asparagus for 12 to 15 minutes until tender and slightly golden.

• 5

  While the asparagus roasts, pat the bison steak dry with paper towels and season both sides with sea salt and black pepper.

• 6

  Heat a heavy cast-iron skillet over medium-high heat until it is very hot and just beginning to smoke.

• 7

  Place the bison in the skillet and sear for 3 to 4 minutes per side for medium-rare doneness.

• 8

  Reduce the heat to medium and add the ghee, minced garlic, rosemary, and thyme to the skillet.

• 9

  Tilt the pan slightly and continuously spoon the melting herb butter over the steak for 1 minute to infuse the meat.

• 10

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 11

  Slice the bison against the grain and serve alongside the roasted asparagus, drizzling any remaining pan butter over the top.