Name: Pan-Seared New York Steak with Garlic Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz raw New York strip steak; 2 tbsp dry quinoa; 0.25 cup water; 0.5 tbsp ghee; 1 clove garlic; 1 cup raw asparagus; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 15 min

Rinse the dry quinoa under cold water. In a small saucepan, combine quinoa and water; bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until fluffy.
Pat the raw New York strip steak dry with paper towels and season both sides evenly with sea salt and black pepper.
Heat a heavy skillet or cast-iron pan over medium-high heat. Once hot, add half of the ghee to the pan.
Place the steak in the skillet and sear for 3-4 minutes without moving it to develop a golden-brown crust.
Flip the steak. Add the remaining ghee and minced garlic to the pan. Spoon the melting garlic ghee over the steak repeatedly for the final 3 minutes of cooking.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to lock in the juices.
While the steak rests, add the raw asparagus to the same skillet. Sauté for 3-4 minutes in the residual garlic ghee until bright green and tender.
Slice the steak against the grain and serve alongside the cooked quinoa and sautéed asparagus.

Nutrition

Ingredients

Instructions

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