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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the broccoli florets with extra virgin olive oil, garlic powder, sea salt, and black pepper until evenly coated. Spread the broccoli in a single layer on the prepared baking sheet.

Roast the broccoli for 15-20 minutes, or until tender-crisp and slightly charred. Set aside.

While the broccoli roasts, pat the steaks dry with paper towels. Season generously with sea salt and black pepper on both sides.

Heat ghee in a large cast-iron skillet over medium-high heat until shimmering. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, creating a deep brown crust.

Reduce heat to medium-low. Add grass-fed butter, minced garlic, fresh rosemary, and fresh thyme to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks repeatedly for 1-2 minutes, ensuring they are well coated with the aromatic butter.

Remove steaks from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, ensuring a tender steak.

Serve the sliced garlic butter steak immediately with the roasted broccoli. Drizzle any remaining pan juices over the steak.


Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the broccoli florets with extra virgin olive oil, garlic powder, sea salt, and black pepper until evenly coated. Spread the broccoli in a single layer on the prepared baking sheet.

Roast the broccoli for 15-20 minutes, or until tender-crisp and slightly charred. Set aside.

While the broccoli roasts, pat the steaks dry with paper towels. Season generously with sea salt and black pepper on both sides.

Heat ghee in a large cast-iron skillet over medium-high heat until shimmering. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, creating a deep brown crust.

Reduce heat to medium-low. Add grass-fed butter, minced garlic, fresh rosemary, and fresh thyme to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks repeatedly for 1-2 minutes, ensuring they are well coated with the aromatic butter.

Remove steaks from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, ensuring a tender steak.

Serve the sliced garlic butter steak immediately with the roasted broccoli. Drizzle any remaining pan juices over the steak.
