NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tbsp Ghee

1 tsp Extra virgin olive oil

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Preheat a cast-iron skillet over medium-high heat and add the extra virgin olive oil.

• 4

  Place the steak in the hot skillet and sear for 3 to 4 minutes until a deep golden-brown crust forms.

• 5

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

• 6

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

• 7

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

• 8

  While the steak rests, toss the asparagus spears into the remaining pan drippings and sauté for 3 minutes until tender-crisp and bright green.