Garlic Butter Steak Bowl

Slice the steak into 1-inch cubes, drizzle with olive oil, season generously with SPG rub, and mix well; set aside.

Slice the onion, mushrooms, and asparagus.

Heat olive oil in a large skillet over medium‑high heat, add the sliced vegetables, season with SPG rub, and sauté for a few minutes until they begin to soften.

Add the minced garlic and Worcestershire sauce to the vegetables, stir occasionally until the garlic is fragrant and the vegetables are cooked to your liking, then keep warm over low heat.

In another skillet, heat a couple of tablespoons of beef tallow over medium‑high heat, add the steak cubes in batches if necessary, and sear for about 2 minutes per side until a nice crust forms; remove the steak and set aside.

Reduce the heat to medium, add butter and the remaining minced garlic to the steak‑cooking skillet, scraping up browned bits for extra flavor, then stir in the chopped parsley.

Return the seared steak to the skillet and toss until the cubes are evenly coated with the garlic‑butter sauce.

Assemble bowls with beef bone broth rice, the sautéed vegetables, and the garlic‑butter steak; top with fresh grated parmesan and additional chopped parsley, then serve.