Name: Pan-Seared Strip Steak with Garlic Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Grass-fed strip steak; 0.25 tbsp Ghee; 1 clove Garlic; 1 tsp Fresh rosemary; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 tsp Extra virgin olive oil

Pan-Seared Strip Steak with Garlic Butter

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Strip Steak with Garlic Butter

Pan-seared grass-fed strip steak basted in aromatic garlic ghee, served with crisp-tender roasted asparagus for a meal that is satisfyingly savory.

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NUTRITION

Protein

44.3g

Fat

28.7g

Carbs

9.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed strip steak

0.25 tbsp Ghee

1 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 tsp Extra virgin olive oil

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PREPARATION

1
Remove the steak from the refrigerator 20 minutes before cooking to allow it to reach room temperature.
2
Pat the steak dry with a paper towel and season both sides evenly with the sea salt and black pepper.
3
Heat a heavy cast-iron skillet over medium-high heat and add the extra virgin olive oil.
4
Place the steak in the hot skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms.
5
Reduce the heat to medium and add the ghee, minced garlic, and chopped rosemary to the pan.
6
Tilt the pan slightly and use a spoon to baste the melting garlic butter over the steak repeatedly for 1 minute.
7
Remove the steak from the pan and place it on a cutting board to rest for at least 5 minutes.
8
While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining juices for 3 to 5 minutes until crisp-tender.