Pan-Seared Steak with Garlic Herb Butter

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

Pan-Seared Steak with Garlic Herb Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Garlic Herb Butter

Pan-seared grass-fed sirloin steak basted in a fragrant garlic-herb butter, served alongside crisp-tender roasted asparagus for a savory and satisfying dinner.

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NUTRITION

520kcal
Protein
53.0g
Fat
31.4g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin steak

1 tbsp Grass-fed butter

1 clove Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 tsp Olive oil

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PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature.

  • 2

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

  • 3

    Heat a heavy cast-iron skillet over medium-high heat until it is very hot and slightly smoking.

  • 4

    Place the steak in the skillet and sear for 3 to 4 minutes without moving it to develop a deep brown crust.

  • 5

    Flip the steak and add the grass-fed butter, smashed garlic clove, rosemary, and thyme to the pan.

  • 6

    Tilt the pan slightly and use a large spoon to continuously baste the steak with the melting herb butter for another 3 minutes for medium-rare.

  • 7

    Transfer the steak to a cutting board and let it rest for at least 5 to 10 minutes to lock in the juices.

  • 8

    While the steak rests, toss the asparagus in the same skillet with olive oil and sauté for 4 to 5 minutes until crisp-tender and bright green.

  • 9

    Slice the steak against the grain and serve immediately alongside the sautéed asparagus.

Pan-Seared Steak with Garlic Herb Butter

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

Pan-Seared Steak with Garlic Herb Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Garlic Herb Butter

Pan-seared grass-fed sirloin steak basted in a fragrant garlic-herb butter, served alongside crisp-tender roasted asparagus for a savory and satisfying dinner.

NUTRITION

520kcal
Protein
53.0g
Fat
31.4g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin steak

1 tbsp Grass-fed butter

1 clove Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 tsp Olive oil

PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature.

  • 2

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

  • 3

    Heat a heavy cast-iron skillet over medium-high heat until it is very hot and slightly smoking.

  • 4

    Place the steak in the skillet and sear for 3 to 4 minutes without moving it to develop a deep brown crust.

  • 5

    Flip the steak and add the grass-fed butter, smashed garlic clove, rosemary, and thyme to the pan.

  • 6

    Tilt the pan slightly and use a large spoon to continuously baste the steak with the melting herb butter for another 3 minutes for medium-rare.

  • 7

    Transfer the steak to a cutting board and let it rest for at least 5 to 10 minutes to lock in the juices.

  • 8

    While the steak rests, toss the asparagus in the same skillet with olive oil and sauté for 4 to 5 minutes until crisp-tender and bright green.

  • 9

    Slice the steak against the grain and serve immediately alongside the sautéed asparagus.