Pan-Seared Grass-Fed Steak with Garlic Ghee

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

Pan-Seared Grass-Fed Steak with Garlic Ghee

YOUR SOLIN GENERATED RECIPE

Pan-Seared Grass-Fed Steak with Garlic Ghee

Grass-fed sirloin pan-seared to a juicy finish and basted in a fragrant garlic-rosemary ghee, served with crisp-tender sautéed asparagus.

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NUTRITION

553kcal
Protein
57.5g
Fat
31.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tbsp Ghee

2 clove Garlic

1 sprig Fresh rosemary

1.5 cup Asparagus

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat a cast-iron skillet over medium-high heat with avocado oil until shimmering.

  • 4

    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.

  • 5

    Reduce heat to medium-low and add the ghee, smashed garlic cloves, and rosemary sprig to the pan.

  • 6

    Tilt the pan slightly and use a spoon to continuously baste the steak with the melting garlic-herb ghee for 1-2 minutes.

  • 7

    Remove the steak from the pan and let it rest on a cutting board for at least 5-8 minutes to lock in the juices.

  • 8

    While the steak rests, quickly sauté the asparagus in the remaining pan juices for 3-4 minutes until bright green and tender.

  • 9

    Slice the steak against the grain and serve alongside the asparagus, drizzling any remaining garlic ghee over the top.

Pan-Seared Grass-Fed Steak with Garlic Ghee

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

Pan-Seared Grass-Fed Steak with Garlic Ghee

YOUR SOLIN GENERATED RECIPE

Pan-Seared Grass-Fed Steak with Garlic Ghee

Grass-fed sirloin pan-seared to a juicy finish and basted in a fragrant garlic-rosemary ghee, served with crisp-tender sautéed asparagus.

NUTRITION

553kcal
Protein
57.5g
Fat
31.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tbsp Ghee

2 clove Garlic

1 sprig Fresh rosemary

1.5 cup Asparagus

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat a cast-iron skillet over medium-high heat with avocado oil until shimmering.

  • 4

    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.

  • 5

    Reduce heat to medium-low and add the ghee, smashed garlic cloves, and rosemary sprig to the pan.

  • 6

    Tilt the pan slightly and use a spoon to continuously baste the steak with the melting garlic-herb ghee for 1-2 minutes.

  • 7

    Remove the steak from the pan and let it rest on a cutting board for at least 5-8 minutes to lock in the juices.

  • 8

    While the steak rests, quickly sauté the asparagus in the remaining pan juices for 3-4 minutes until bright green and tender.

  • 9

    Slice the steak against the grain and serve alongside the asparagus, drizzling any remaining garlic ghee over the top.