Name: Pan-Seared Ribeye with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz grass-fed ribeye steak; 10 medium asparagus spears; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 medium lemon

Pan-Seared Ribeye with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Roasted Asparagus

Pan-seared grass-fed ribeye steak seasoned with aromatic garlic and pepper, paired with roasted asparagus that offers a satisfying snap in every bite.

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NUTRITION

Protein

39.1g

Fat

41.3g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz grass-fed ribeye steak

10 medium asparagus spears

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 medium lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss them on the baking sheet with 1 teaspoon of the olive oil and a pinch of the sea salt.
3
Roast the asparagus for 10-12 minutes until tender but still crisp.
4
Pat the ribeye steak dry with paper towels and season both sides evenly with the remaining sea salt, black pepper, and garlic powder.
5
Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
6
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
7
Remove the steak from the pan and let it rest for 5 minutes to allow the juices to redistribute.
8
Serve the steak alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.