Pan-Seared Beef with Garlic Herb Butter

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

Pan-Seared Beef with Garlic Herb Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef with Garlic Herb Butter

Pan-seared grass-fed sirloin basted in a fragrant garlic-herb ghee, served alongside crisp-tender asparagus for a savory and deeply satisfying meal.

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NUTRITION

570kcal
Protein
52.8g
Fat
36.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 oz grass-fed sirloin steak

0.5 tbsp extra virgin olive oil

1 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

10 medium asparagus spears

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PREPARATION

  • 1

    Remove the sirloin steak from the refrigerator 20 minutes before cooking to allow it to reach room temperature for even searing.

  • 2

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

  • 3

    Heat the olive oil in a heavy-bottomed cast-iron skillet over medium-high heat until it begins to shimmer.

  • 4

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

  • 5

    Flip the steak over, then immediately add the ghee, smashed garlic cloves, rosemary, and thyme to the side of 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 clean cutting board and let it rest for at least 5 minutes to allow the juices to redistribute.

  • 8

    While the steak rests, add the asparagus spears to the same skillet and sauté in the residual garlic-herb butter for 4 minutes until bright green and tender.

Pan-Seared Beef with Garlic Herb Butter

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

Pan-Seared Beef with Garlic Herb Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef with Garlic Herb Butter

Pan-seared grass-fed sirloin basted in a fragrant garlic-herb ghee, served alongside crisp-tender asparagus for a savory and deeply satisfying meal.

NUTRITION

570kcal
Protein
52.8g
Fat
36.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 oz grass-fed sirloin steak

0.5 tbsp extra virgin olive oil

1 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

10 medium asparagus spears

PREPARATION

  • 1

    Remove the sirloin steak from the refrigerator 20 minutes before cooking to allow it to reach room temperature for even searing.

  • 2

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

  • 3

    Heat the olive oil in a heavy-bottomed cast-iron skillet over medium-high heat until it begins to shimmer.

  • 4

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

  • 5

    Flip the steak over, then immediately add the ghee, smashed garlic cloves, rosemary, and thyme to the side of 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 clean cutting board and let it rest for at least 5 minutes to allow the juices to redistribute.

  • 8

    While the steak rests, add the asparagus spears to the same skillet and sauté in the residual garlic-herb butter for 4 minutes until bright green and tender.