2 Serves
60 Mins
Remove the steaks from the refrigerator 45 minutes prior to cooking to allow them to reach room temperature.
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Vitamin K
101 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
135 µg / 400 µgCalcium
88 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
157 mg / 1,250 mgPotassium
645 mg / 4,700 mgSodium
36 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
16 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 gPat the steaks dry using paper towels. Season both sides generously with kosher salt, black pepper, and a light coating of olive oil.
Trim the woody ends of the asparagus. Heat a frying pan over medium heat and sauté the asparagus for 10 minutes until tender-crisp. Season with salt and pepper, then set aside.
Heat a cast iron skillet over high heat and add the coconut oil. Once the oil is shimmering and smoking slightly, add the sliced onions and fry until golden, then remove them from the pan.
Place the steaks into the hot skillet. Sear for 2-3 minutes per side, flipping every 60 seconds to ensure even heat distribution.
Reduce the heat to medium. Add the butter and roughly chopped garlic to the pan. Baste the steaks continuously with the melting garlic butter for the final minute of cooking.
Remove the steaks from the pan and let them rest on a plate for 3 minutes before serving alongside the asparagus.
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