Pan-Seared Steak with Garlic Herb Butter

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

Pan-Seared Steak with Garlic Herb Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Garlic Herb Butter

Succulent grass-fed sirloin steak pan-seared in a cast-iron skillet and basted with aromatic garlic-herb ghee, served with a side of tender-crisp asparagus.

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NUTRITION

335kcal
Protein
44g
Fat
13.8g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed sirloin steak

0 tbsp Ghee

1 cup Asparagus spears

1 clove Garlic

1 sprig Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature and pat it thoroughly dry with paper towels.

  • 2

    Season both sides of the steak generously with the sea salt and black pepper.

  • 3

    Heat a heavy cast-iron skillet over medium-high heat until very hot, then add half of the ghee.

  • 4

    Place the steak in the skillet and sear without moving for 3-4 minutes to develop a deep brown crust.

  • 5

    Flip the steak and add the remaining ghee, the smashed garlic clove, and the rosemary sprig to the pan.

  • 6

    Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melting herb-infused ghee for another 3 minutes.

  • 7

    Transfer the steak to a cutting board and let it rest for at least 5-8 minutes to allow the juices to redistribute.

  • 8

    While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining pan drippings for 4 minutes until bright green and tender-crisp, finishing with a squeeze of lemon juice.

Pan-Seared Steak with Garlic Herb Butter

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

Pan-Seared Steak with Garlic Herb Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Garlic Herb Butter

Succulent grass-fed sirloin steak pan-seared in a cast-iron skillet and basted with aromatic garlic-herb ghee, served with a side of tender-crisp asparagus.

NUTRITION

335kcal
Protein
44g
Fat
13.8g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed sirloin steak

0 tbsp Ghee

1 cup Asparagus spears

1 clove Garlic

1 sprig Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature and pat it thoroughly dry with paper towels.

  • 2

    Season both sides of the steak generously with the sea salt and black pepper.

  • 3

    Heat a heavy cast-iron skillet over medium-high heat until very hot, then add half of the ghee.

  • 4

    Place the steak in the skillet and sear without moving for 3-4 minutes to develop a deep brown crust.

  • 5

    Flip the steak and add the remaining ghee, the smashed garlic clove, and the rosemary sprig to the pan.

  • 6

    Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melting herb-infused ghee for another 3 minutes.

  • 7

    Transfer the steak to a cutting board and let it rest for at least 5-8 minutes to allow the juices to redistribute.

  • 8

    While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining pan drippings for 4 minutes until bright green and tender-crisp, finishing with a squeeze of lemon juice.