Name: Pan-Seared Wagyu with Garlic Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Wagyu beef strip steak; 0.5 tsp grass-fed butter; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus spears; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Wagyu with Garlic Butter

Pan-seared Wagyu steak basted in a rich, aromatic garlic butter and served with crisp-tender lemon asparagus for a melt-in-your-mouth experience.

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NUTRITION

Protein

33.1g

Fat

21.8g

Carbs

8.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Wagyu beef strip steak

0.5 tsp grass-fed butter

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 tsp lemon juice

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PREPARATION

1
Remove the Wagyu steak from the refrigerator 30 minutes before cooking to allow it to reach room temperature for even searing.
2
Pat the steak dry with paper towels and season both sides generously with sea salt and black pepper.
3
Preheat a cast-iron skillet over medium-high heat until it is very hot; no oil is needed as the Wagyu fat renders quickly.
4
Place the steak in the skillet and sear for 2-3 minutes per side for medium-rare, or until a deep golden crust forms.
5
In the final minute of cooking, add the grass-fed butter and minced garlic to the pan, tilting the skillet to baste the steak with the foaming butter.
6
Transfer the steak to a warm plate and let it rest for 5-7 minutes to allow the juices to redistribute.
7
While the steak rests, toss the asparagus into the same skillet with the remaining pan drippings and lemon juice, sautéing for 3 minutes until bright green.
8
Slice the Wagyu against the grain and serve immediately alongside the buttery asparagus.