YOUR SOLIN GENERATED RECIPE
Pan-Seared Ribeye Steak with Roasted Broccoli and Garlic Butter Mushrooms
Cast iron-seared ribeye paired with roasted broccoli and mushrooms sautéed in garlic butter, finished with a dusting of salty parmesan.
INGREDIENTS
9 ounces Trimmed Ribeye Steak
150 grams Broccoli Florets
100 grams White Button Mushrooms
1 tablespoon Grass-Fed Butter
10 grams Grated Parmesan Cheese
1 clove Fresh Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a small amount of water or a light spray of oil and roast for 15-20 minutes until the edges are slightly charred.
Pat the ribeye steak dry with paper towels and season generously with sea salt and cracked black pepper.
Heat a cast iron skillet over high heat until just starting to smoke.
Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then remove from the pan and let rest for 5 minutes.
In the same skillet, lower the heat to medium and add the grass-fed butter, sliced mushrooms, and minced garlic.
Sauté the mushrooms for 5-7 minutes until they are golden brown and have absorbed the garlic butter flavor.
Plate the rested steak alongside the roasted broccoli and garlic mushrooms.
Sprinkle the grated parmesan cheese over the broccoli and steak before serving.