Name: Pan-Seared Ribeye with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Grass-fed ribeye steak; 0.33 medium Sweet potatoes Sweet potatoes; 0.25 tbsp Avocado oil; 0.25 tbsp Ghee; 4 cloves Garlic; 2 sprigs Fresh rosemary; 1 tsp Sea salt; 0.5 tsp Black pepper

Pan-Seared Ribeye with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Roasted Sweet Potatoes

Pan-seared ribeye steaks basted in aromatic garlic and rosemary, served with crispy roasted sweet potato cubes for a satisfying, savory finish.

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NUTRITION

Protein

48.8g

Fat

35.3g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Grass-fed ribeye steak

0.33 medium Sweet potatoes Sweet potatoes

0.25 tbsp Avocado oil

0.25 tbsp Ghee

4 cloves Garlic

2 sprigs Fresh rosemary

1 tsp Sea salt

0.5 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel and cube the sweet potatoes into 1/2-inch pieces, then toss with avocado oil and a pinch of salt.
3
Roast the sweet potatoes for 25-30 minutes until they are tender and the edges are golden brown.
4
Pat the ribeye steaks dry with paper towels and season both sides generously with sea salt and black pepper.
5
Heat a large cast-iron skillet over medium-high heat until it is smoking slightly.
6
Place the steaks in the hot skillet and sear for 3-4 minutes per side to develop a deep brown crust.
7
Reduce heat to medium, add the ghee, smashed garlic cloves, and rosemary sprigs to the pan.
8
Tilt the pan and spoon the melted herb butter over the steaks repeatedly for 2 minutes.
9
Remove steaks from the pan and let them rest for 5-10 minutes before slicing against the grain.
10
Serve the sliced ribeye alongside the roasted sweet potatoes.