YOUR SOLIN GENERATED RECIPE
Grilled Ribeye Steak with Seared Beef Liver
Savor the robust flavors of a perfectly grilled ribeye steak paired with tender seared beef liver. Finished with a touch of olive oil to enhance the natural richness of both cuts, this meal offers a satisfying carnivore experience with a balanced mix of protein and healthy fats.
INGREDIENTS
6 ounces Ribeye Steak
4 ounces Beef Liver
1 teaspoon Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the ribeye steak lightly with salt and pepper (or your preferred carnivore-friendly spices).
Place the ribeye steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust according to your desired doneness. Remove and let rest.
While the steak rests, heat a skillet over medium-high heat and add 1 teaspoon of olive oil.
Slice the beef liver into medallions (about ¼ inch thick) and season lightly with salt and pepper.
Sear the liver in the hot skillet for about 2 minutes on each side until it develops a golden crust while remaining tender inside. Avoid overcooking to keep it soft.
Plate the grilled steak and seared liver together. Optionally, drizzle any pan juices over the liver for added flavor.
Serve immediately and enjoy your protein-packed, carnivore-inspired lunch.