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 basted in a fragrant garlic-herb ghee, served alongside crisp-tender roasted asparagus for a savory and satisfying meal.

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NUTRITION

545kcal
Protein
57.5g
Fat
29.8g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

1 tsp Extra virgin olive oil

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PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature, ensuring an even sear.

  • 2

    Preheat your oven to 400°F. Toss the asparagus spears with olive oil and a pinch of salt and pepper on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still crisp.

  • 4

    Pat the steak completely dry with paper towels; this is the key to a golden-brown crust. Season both sides generously with sea salt and black pepper.

  • 5

    Heat a heavy cast-iron skillet over medium-high heat until it is very hot. Add the steak to the dry pan (the fat from the steak will render).

  • 6

    Sear the steak for 3-4 minutes without moving it to develop a deep crust. Flip the steak and cook for another 3 minutes.

  • 7

    Reduce the heat to medium-low. Add the ghee, smashed garlic cloves, rosemary, and thyme to the skillet.

  • 8

    Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted herb-infused ghee for 2 minutes.

  • 9

    Remove the steak from the pan and let it rest on a cutting board for at least 5-7 minutes to allow the juices to redistribute.

  • 10

    Slice the steak against the grain and serve immediately alongside the roasted 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 basted in a fragrant garlic-herb ghee, served alongside crisp-tender roasted asparagus for a savory and satisfying meal.

NUTRITION

545kcal
Protein
57.5g
Fat
29.8g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

1 tsp Extra virgin olive oil

PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature, ensuring an even sear.

  • 2

    Preheat your oven to 400°F. Toss the asparagus spears with olive oil and a pinch of salt and pepper on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still crisp.

  • 4

    Pat the steak completely dry with paper towels; this is the key to a golden-brown crust. Season both sides generously with sea salt and black pepper.

  • 5

    Heat a heavy cast-iron skillet over medium-high heat until it is very hot. Add the steak to the dry pan (the fat from the steak will render).

  • 6

    Sear the steak for 3-4 minutes without moving it to develop a deep crust. Flip the steak and cook for another 3 minutes.

  • 7

    Reduce the heat to medium-low. Add the ghee, smashed garlic cloves, rosemary, and thyme to the skillet.

  • 8

    Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted herb-infused ghee for 2 minutes.

  • 9

    Remove the steak from the pan and let it rest on a cutting board for at least 5-7 minutes to allow the juices to redistribute.

  • 10

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