Name: Garlic Herb Ribeye Steak with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 gram grass-fed ribeye steak; 80 gram Yukon gold potatoes; 0.5 tsp avocado oil; 0.25 tsp ghee; 2 clove garlic; 1 tsp fresh rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus spears

Garlic Herb Ribeye Steak with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Garlic Herb Ribeye Steak with Roasted Potatoes

Pan-seared grass-fed ribeye basted in fragrant garlic ghee, served with crispy air-fried potatoes and tender asparagus for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

35.4g

Fat

33.9g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

150 gram grass-fed ribeye steak

80 gram Yukon gold potatoes

0.5 tsp avocado oil

0.25 tsp ghee

2 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

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PREPARATION

1
Dice the Yukon gold potatoes into 1/2-inch cubes and toss with avocado oil, half the sea salt, and half the black pepper.
2
Place potatoes in the air fryer basket and cook at 400°F for 15-18 minutes, shaking halfway through until they are golden and crispy.
3
Pat the ribeye steak dry with paper towels and season both sides with the remaining sea salt and black pepper.
4
Heat a heavy cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side to reach your desired level of doneness.
5
Reduce heat to medium, add the ghee, minced garlic, and rosemary to the skillet, and baste the steak with the melted mixture for 1 minute.
6
Transfer the steak to a cutting board to rest for 5 minutes, then serve alongside the air-fried potatoes and lightly steamed asparagus.