NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Ghee

1 clove Garlic

0.5 tsp Fresh rosemary

0.5 tsp Fresh thyme

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Flip the steak and continue to cook for another 3 to 4 minutes for medium-rare doneness.

• 6

  Reduce the heat to medium and add the ghee, minced garlic, rosemary, and thyme to the side of the pan.

• 7

  Tilt the pan slightly and use a spoon to continuously pour the foaming herb butter over the steak for 1 minute.

• 8

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

• 9

  While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining pan juices for 3 minutes until tender.

• 10

  Slice the steak against the grain and serve immediately with the asparagus and a fresh squeeze of lemon juice.