Pan-Seared Ribeye with Roasted Asparagus

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

Pan-Seared Ribeye with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Roasted Asparagus

Pan-seared grass-fed ribeye cooked to a juicy finish and served alongside crisp-tender roasted asparagus spears for a simple, nutrient-dense meal.

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NUTRITION

563kcal
Protein
35.9g
Fat
44.1g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed ribeye steak

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus spears on the baking sheet with 0.5 tsp of olive oil and a pinch of the salt and pepper.

  • 3

    Roast the asparagus for 12 to 14 minutes until the tips are lightly charred and the stalks are tender.

  • 4

    Season the ribeye steak generously on both sides with the remaining salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat with the remaining 0.5 tsp of olive oil until shimmering.

  • 6

    Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, adding the minced garlic during the final minute of cooking.

  • 7

    Transfer the steak to a cutting board to rest for 5 minutes before slicing and serving with the roasted asparagus and a fresh squeeze of lemon juice.

Pan-Seared Ribeye with Roasted Asparagus

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

Pan-Seared Ribeye with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Roasted Asparagus

Pan-seared grass-fed ribeye cooked to a juicy finish and served alongside crisp-tender roasted asparagus spears for a simple, nutrient-dense meal.

NUTRITION

563kcal
Protein
35.9g
Fat
44.1g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed ribeye steak

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus spears on the baking sheet with 0.5 tsp of olive oil and a pinch of the salt and pepper.

  • 3

    Roast the asparagus for 12 to 14 minutes until the tips are lightly charred and the stalks are tender.

  • 4

    Season the ribeye steak generously on both sides with the remaining salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat with the remaining 0.5 tsp of olive oil until shimmering.

  • 6

    Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, adding the minced garlic during the final minute of cooking.

  • 7

    Transfer the steak to a cutting board to rest for 5 minutes before slicing and serving with the roasted asparagus and a fresh squeeze of lemon juice.