Name: Pan-Seared Sizzle Steak with Garlic Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 4.75 oz sizzle steak; 0.5 tsp avocado oil; 0.25 tbsp grass-fed butter; 2 cloves garlic; 1 sprig fresh rosemary; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus spears; 0.25 tsp garlic powder

Ingredients

9 items

4.75 oz sizzle steak
0.5 tsp avocado oil
0.25 tbsp grass-fed butter
2 cloves garlic
1 sprig fresh rosemary
0.5 tsp sea salt
0.25 tsp black pepper
1 cup asparagus spears
0.25 tsp garlic powder

Instructions

Prep 5 min · Cook 10 min

Remove the steak from the refrigerator 15 minutes before cooking to bring it to room temperature.
Pat the steak completely dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 1 to 2 minutes without moving it, until a deep golden-brown crust forms.
Flip the steak and immediately add the butter, smashed garlic cloves, and the rosemary sprig to the pan.
Tilt the pan slightly so the melting butter pools with the garlic and rosemary, then use a large spoon to continuously baste the steak with the foaming butter for 1 minute.
Transfer the steak to a warm plate and let it rest for 3 minutes to allow the juices to redistribute.
While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining garlic butter for 3 to 4 minutes until bright green and tender.
Slice the steak against the grain and serve immediately alongside the buttery asparagus.

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Ingredients

Instructions

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