Pan Seared Garlic Butter Sirloin with Roasted Asparagus
A juicy sirloin steak cooked in a fragrant garlic butter splash, served alongside tender roasted asparagus. It delivers a classic steakhouse feel right at home with minimal effort.
Prep
10 min
Cook
15 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by Rachel + Lila
Rachel created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (205°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Take the beef sirloin steak out of…
- 01
Take the beef sirloin steak out of…
Take the beef sirloin steak out of the refrigerator 20 minutes before cooking to bring it to room temperature, which ensures even cooking. Pat it completely dry with a paper towel and season both sides with salt and black pepper.
Allow: 20 minutes
Tap card to mark done - 02
Preheat your oven to 400°F (205°C)
Preheat your oven to 400°F (205°C).
Tap card to mark done - 03
Snap off the woody ends of the…
Snap off the woody ends of the asparagus. Toss the spears on a baking sheet with the olive oil, salt, and black pepper until lightly coated. Spread them out in a single layer.
Look for: lightly coated
Tap card to mark done - 04
Roast the asparagus in the preheated oven…
Roast the asparagus in the preheated oven for 12 to 15 minutes, until tender when pierced with a fork and slightly browned at the tips.
Look for: tender when pierced with a fork and slightly browned at the tips
Tap card to mark done - 05
Heat a heavy skillet
While the asparagus roasts, heat a heavy skillet, preferably cast iron, over medium-high heat until very hot. Add the avocado oil.
Look for: very hot
Tap card to mark done - 06
Lay the beef sirloin steak in the…
Lay the beef sirloin steak in the hot skillet. Sear without moving for 2 to 3 minutes until a deep brown crust forms, then flip.
Look for: a deep brown crust forms, then flip
Tap card to mark done - 07
Immediately reduce the heat to medium-low
Immediately reduce the heat to medium-low. Add the butter and garlic clove to the pan. Carefully tilt the pan and use a spoon to continuously baste the melted butter over the steak for 2 minutes, or until the steak reaches an internal temperature of 135°F (57°C) for medium-rare.
Look for: the steak reaches an internal temperature of 135°F (57°C) for medium-rare
Tap card to mark done - 08
Transfer the steak to a cutting board…
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain. Serve alongside the roasted asparagus.
Allow: 5 minutes
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.