YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Rib with Fluffy Rice
Pan-seared ribeye steak served over a bed of fluffy basmati rice with garlic-roasted asparagus, finished with a touch of grass-fed butter for a rich, buttery finish.
INGREDIENTS
6 ounces Beef Ribeye (trimmed)
0.5 cup Cooked Basmati Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Grass-fed Butter
PREPARATION
Prepare the basmati rice according to package instructions until light and fluffy.
Pat the ribeye steak dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until a golden-brown crust forms.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.
In the same skillet, add the asparagus spears and sauté in the remaining juices for 3-5 minutes until tender-crisp.
Slice the steak against the grain and serve alongside the rice and asparagus.
Top the steak or rice with a tablespoon of grass-fed butter before serving.