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 butter and served with crisp-tender roasted asparagus for a savory, restaurant-quality meal.

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NUTRITION

563kcal
Protein
57.7g
Fat
31.6g
Carbs
15.6g

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

0.75 tsp sea salt

0.5 tsp black pepper

1.5 cups asparagus spears

1 tsp extra virgin olive oil

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with olive oil and a pinch of the salt and pepper on the prepared baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, pat the steak completely dry with paper towels and season both sides generously with the remaining sea salt and black pepper.

  • 5

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

  • 6

    Place the steak in the dry skillet and sear for 3-4 minutes on the first side without moving it to develop a deep brown crust.

  • 7

    Flip the steak and immediately reduce the heat to medium-low.

  • 8

    Add the ghee, smashed garlic cloves, rosemary, and thyme to the pan near the edge.

  • 9

    Tilt the skillet so the melting ghee pools with the aromatics, then use a large spoon to continuously baste the steak with the hot herb butter for 2-3 minutes.

  • 10

    Remove the steak from the pan when it reaches your desired internal temperature and let it rest on a cutting board for 5-8 minutes before slicing against the grain.

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 butter and served with crisp-tender roasted asparagus for a savory, restaurant-quality meal.

NUTRITION

563kcal
Protein
57.7g
Fat
31.6g
Carbs
15.6g

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

0.75 tsp sea salt

0.5 tsp black pepper

1.5 cups asparagus spears

1 tsp extra virgin olive oil

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with olive oil and a pinch of the salt and pepper on the prepared baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, pat the steak completely dry with paper towels and season both sides generously with the remaining sea salt and black pepper.

  • 5

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

  • 6

    Place the steak in the dry skillet and sear for 3-4 minutes on the first side without moving it to develop a deep brown crust.

  • 7

    Flip the steak and immediately reduce the heat to medium-low.

  • 8

    Add the ghee, smashed garlic cloves, rosemary, and thyme to the pan near the edge.

  • 9

    Tilt the skillet so the melting ghee pools with the aromatics, then use a large spoon to continuously baste the steak with the hot herb butter for 2-3 minutes.

  • 10

    Remove the steak from the pan when it reaches your desired internal temperature and let it rest on a cutting board for 5-8 minutes before slicing against the grain.