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 eye of round steak medallions finished with a fragrant garlic-herb butter for a lean yet savory dinner.

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NUTRITION

915kcal
Protein
159.4g
Fat
26.1g
Carbs
2.7g

SERVINGS

1 serving

INGREDIENTS

17.5 oz eye of round steak

0.25 tbsp grass-fed butter

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

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PREPARATION

  • 1

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

  • 2

    Heat a heavy cast-iron skillet over high heat until it is extremely hot and just beginning to smoke.

  • 3

    Place the steak in the hot pan and sear for 3 to 4 minutes per side to develop a deep golden-brown crust while keeping the center medium-rare.

  • 4

    Reduce the heat to medium-low and add the grass-fed butter, minced garlic, chopped rosemary, and chopped thyme to the skillet.

  • 5

    Tilt the pan slightly and use a spoon to continuously baste the steak with the melting herb butter for about 1 minute.

  • 6

    Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain into thin, tender medallions for a small-plate presentation.

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 eye of round steak medallions finished with a fragrant garlic-herb butter for a lean yet savory dinner.

NUTRITION

915kcal
Protein
159.4g
Fat
26.1g
Carbs
2.7g

SERVINGS

1 serving

INGREDIENTS

17.5 oz eye of round steak

0.25 tbsp grass-fed butter

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

PREPARATION

  • 1

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

  • 2

    Heat a heavy cast-iron skillet over high heat until it is extremely hot and just beginning to smoke.

  • 3

    Place the steak in the hot pan and sear for 3 to 4 minutes per side to develop a deep golden-brown crust while keeping the center medium-rare.

  • 4

    Reduce the heat to medium-low and add the grass-fed butter, minced garlic, chopped rosemary, and chopped thyme to the skillet.

  • 5

    Tilt the pan slightly and use a spoon to continuously baste the steak with the melting herb butter for about 1 minute.

  • 6

    Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain into thin, tender medallions for a small-plate presentation.