Grilled Ribeye with Garlic-Herb Butter

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

Grilled Ribeye with Garlic-Herb Butter

YOUR SOLIN GENERATED RECIPE

Grilled Ribeye with Garlic-Herb Butter

Flame-grilled grass-fed ribeye topped with a melting garlic-herb ghee, served alongside charred asparagus and zucchini for a smoky and satisfying finish.

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NUTRITION

549kcal
Protein
53.8g
Fat
33.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ribeye steak

0 tbsp Ghee

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Asparagus spears

1 cup Zucchini

0 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your grill to high heat, aiming for approximately 450°F.

  • 2

    Pat the ribeye steak completely dry with paper towels and season both sides evenly with sea salt and black pepper.

  • 3

    Trim the woody ends off the asparagus and slice the zucchini into thick rounds; toss both in avocado oil until lightly coated.

  • 4

    In a small bowl, mash together the ghee, minced garlic, finely chopped rosemary, and chopped thyme until well combined.

  • 5

    Place the steak on the hot grill and cook for 4-5 minutes per side for a perfect medium-rare, or until it reaches your desired doneness.

  • 6

    Add the asparagus and zucchini to the grill during the last 4 minutes of steak cooking, turning once until tender with distinct char marks.

  • 7

    Remove the steak from the grill and immediately dollop the garlic-herb ghee on top, allowing it to melt over the meat while it rests for 5 minutes before serving.

Grilled Ribeye with Garlic-Herb Butter

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

Grilled Ribeye with Garlic-Herb Butter

YOUR SOLIN GENERATED RECIPE

Grilled Ribeye with Garlic-Herb Butter

Flame-grilled grass-fed ribeye topped with a melting garlic-herb ghee, served alongside charred asparagus and zucchini for a smoky and satisfying finish.

NUTRITION

549kcal
Protein
53.8g
Fat
33.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ribeye steak

0 tbsp Ghee

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Asparagus spears

1 cup Zucchini

0 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your grill to high heat, aiming for approximately 450°F.

  • 2

    Pat the ribeye steak completely dry with paper towels and season both sides evenly with sea salt and black pepper.

  • 3

    Trim the woody ends off the asparagus and slice the zucchini into thick rounds; toss both in avocado oil until lightly coated.

  • 4

    In a small bowl, mash together the ghee, minced garlic, finely chopped rosemary, and chopped thyme until well combined.

  • 5

    Place the steak on the hot grill and cook for 4-5 minutes per side for a perfect medium-rare, or until it reaches your desired doneness.

  • 6

    Add the asparagus and zucchini to the grill during the last 4 minutes of steak cooking, turning once until tender with distinct char marks.

  • 7

    Remove the steak from the grill and immediately dollop the garlic-herb ghee on top, allowing it to melt over the meat while it rests for 5 minutes before serving.