Seared Ribeye Steak with Roasted Bone Marrow and Pickled Red Onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Ribeye Steak with Roasted Bone Marrow and Pickled Red Onion

YOUR SOLIN GENERATED RECIPE

Seared Ribeye Steak with Roasted Bone Marrow and Pickled Red Onion

Savor the rich, ancestral tones of this dish featuring a perfectly seared ribeye steak paired with a roasted bone marrow topping and a refreshing burst of pickled red onion. A finish of clarified butter (ghee) lends a silky texture and complements the deep flavors, making for a hearty yet balanced meal that celebrates animal-based ingredients in a delicious, appealing way.

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NUTRITION

515kcal
Protein
30.1g
Fat
44g
Carbs
3g

SERVINGS

1 serving

INGREDIENTS

4 oz Ribeye Steak

1 piece Bone Marrow (30g)

1/4 medium Red Onion

1 tbsp Ghee

1 tbsp Apple Cider Vinegar

Pinch Sea Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Begin by preheating your oven to 425°F. Place the bone marrow pieces on a baking sheet, sprinkle lightly with salt and pepper, and roast for about 15-20 minutes until softened and slightly browned.

  • 2

    While the marrow is roasting, prepare the pickled red onions by thinly slicing the red onion and placing them in a small bowl. Add apple cider vinegar, a pinch of sea salt, and a pinch of black pepper. Let them sit to pickle while you prepare the steak.

  • 3

    Pat the ribeye steak dry with paper towels and season generously with sea salt and black pepper on both sides.

  • 4

    Heat a heavy skillet over medium-high heat and add the ghee. Once the ghee is shimmering, place the steak in the skillet and sear for about 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 5

    Once the steak is cooked, remove it from the skillet and let it rest for a few minutes to allow the juices to redistribute.

  • 6

    Plate the steak, top with the roasted bone marrow, and spoon the pickled red onions over the top. Serve immediately and enjoy this rich, flavorful meal with its balanced notes.

Seared Ribeye Steak with Roasted Bone Marrow and Pickled Red Onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Ribeye Steak with Roasted Bone Marrow and Pickled Red Onion

YOUR SOLIN GENERATED RECIPE

Seared Ribeye Steak with Roasted Bone Marrow and Pickled Red Onion

Savor the rich, ancestral tones of this dish featuring a perfectly seared ribeye steak paired with a roasted bone marrow topping and a refreshing burst of pickled red onion. A finish of clarified butter (ghee) lends a silky texture and complements the deep flavors, making for a hearty yet balanced meal that celebrates animal-based ingredients in a delicious, appealing way.

NUTRITION

515kcal
Protein
30.1g
Fat
44g
Carbs
3g

SERVINGS

1 serving

INGREDIENTS

4 oz Ribeye Steak

1 piece Bone Marrow (30g)

1/4 medium Red Onion

1 tbsp Ghee

1 tbsp Apple Cider Vinegar

Pinch Sea Salt

Pinch Black Pepper

PREPARATION

  • 1

    Begin by preheating your oven to 425°F. Place the bone marrow pieces on a baking sheet, sprinkle lightly with salt and pepper, and roast for about 15-20 minutes until softened and slightly browned.

  • 2

    While the marrow is roasting, prepare the pickled red onions by thinly slicing the red onion and placing them in a small bowl. Add apple cider vinegar, a pinch of sea salt, and a pinch of black pepper. Let them sit to pickle while you prepare the steak.

  • 3

    Pat the ribeye steak dry with paper towels and season generously with sea salt and black pepper on both sides.

  • 4

    Heat a heavy skillet over medium-high heat and add the ghee. Once the ghee is shimmering, place the steak in the skillet and sear for about 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 5

    Once the steak is cooked, remove it from the skillet and let it rest for a few minutes to allow the juices to redistribute.

  • 6

    Plate the steak, top with the roasted bone marrow, and spoon the pickled red onions over the top. Serve immediately and enjoy this rich, flavorful meal with its balanced notes.