High Protein Recipes

🥩 Garlic Herb Butter Grilled Steak

Juicy, Tender & Flavorful Steak 🔥

🛒 Ingredients

1 thick-cut ribeye or tomahawk steak (1–1½ lbs)

1 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp smoked paprika

4 cloves garlic, minced

4 tbsp butter

2 tbsp fresh parsley, chopped

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme

1 tsp Worcestershire sauce (optional)

👨‍🍳 Instructions

1. Prepare the Steak

Pat the steak dry with paper towels.

Season both sides with salt, black pepper, and smoked paprika.

Let it rest at room temperature for 30–45 minutes.

2. Grill the Steak

Preheat your grill to high heat.

Brush the steak with olive oil.

Grill for 4–6 minutes per side to develop a beautiful crust.

Move to indirect heat and cook until your desired doneness.

3. Make Garlic Herb Butter

Melt butter in a small pan.

Add minced garlic, parsley, rosemary, and thyme.

Cook for 1–2 minutes until fragrant.

Add Worcestershire sauce if desired.

4. Add the Butter

Brush the garlic herb butter generously over the grilled steak.

Continue cooking for 1–2 minutes, allowing the butter to coat the crust.

5. Rest & Serve

Remove the steak and rest for 10 minutes.

Slice and drizzle with extra garlic herb butter.

🌡️ Internal Temperature

Rare: 125°F (52°C)

Medium Rare: 135°F (57°C)

Medium: 145°F (63°C)

Medium Well: 150°F (66°C)

🔥 Pro Tip: Use a meat thermometer for the best results. The steak will continue cooking slightly while resting.

Enjoy your restaurant-style grilled steak! 🥩🔥

Fall-Apart Beef Roast with Peppers

You need (serves 4-5):
1.5 kg / 3-4 lb beef chuck roast
2 tbsp olive oil
Salt, black pepper, 1 tsp paprika, 1 tsp garlic powder
1 large onion, sliced
1 red bell pepper, sliced + 1 green bell pepper, sliced
4-5 garlic cloves, smashed
1 tbsp tomato paste
1 cup beef broth
1/2 cup pepperoncini juice or water + 1 tbsp Worcestershire sauce
1 tsp dried oregano / thyme
2 tbsp butter (for richness)

Method:

1. Sear:
Pat roast completely dry, season generously all over with salt, pepper, paprika, garlic powder. Heat oil in a heavy pot / Dutch oven on high. Sear roast 3-4 min per side until deep brown crust. Take out.

2. Veggies:
In same pot, add onion and peppers. Cook 4-5 min until soft. Add garlic and tomato paste, stir 1 min.

3. Braise:
Pour in beef broth, pepperoncini juice, Worcestershire, oregano. Scrape the bottom. Put roast back in, spoon some peppers on top.

Cover tight with lid/foil.

Oven: 160°C / 320°F for 3 to 3.5 hours
Slow Cooker: Low 8 hours or High 5 hours

It's done when you can pull it with a fork, like in your screenshot.

4. Finish:
Remove roast to a board, shred slightly. Whisk butter into the juices in the pot to make a gravy. Pour that gravy + peppers back over the beef.

Serve over mashed potatoes, rice, or with crusty bread.

Pro tip: Don't skip the sear, and cook it low & slow. If you want more heat, add 3-4 whole pepperoncini peppers like the Mississippi pot roast version.

FLAME-SEARED TOMAHAWK RIBEYE

INGREDIENTS:
1 Tomahawk Ribeye steak (1.2-1.5kg)
2 tbsp olive oil
2 tbsp salt + 1 tbsp black pepper (coarse)
1 tbsp garlic powder + 1 tbsp paprika
50g butter
4 garlic cloves crushed
2 sprigs rosemary / thyme

FOR SEAR/GLAZE (optional):
1 tbsp honey / brown sugar
1 tsp chili flakes

METHOD:

Prep: Take steak out of fridge 1 hour before. Pat DRY completely. Rub with oil, salt, pepper, garlic powder, paprika.

Slow Cook First (Reverse Sear):
Oven at 120°C / 250°F for 60-75 mins till internal temp is 50°C / 122°F for medium-rare. Use meat thermometer if you have it.

Rest: Rest 10 mins covered with foil.

Flame Sear: Heat cast iron pan SMOKING hot. Add butter, crushed garlic, rosemary. Sear steak 90 sec each side, basting with melted butter. If you want that glaze in video, brush with honey/chili mix last 30 sec.

Final Rest: Most important! Rest 10-15 mins on a wooden board. Don't cut early or juice will run out.

Serve: Slice against the grain. Sprinkle flaky salt.

Tips:
Dry = better crust. Don't skip patting dry
Don't press it while searing
Internal temp: 52°C = rare, 57°C = medium-rare, 62°C = medium

🥩🍤 Ultimate Surf & Turf Sheet Pan Dinner

Juicy Steak, Garlic Butter Shrimp, Scallops, Corn & Broccoli 🧈🌽

🛒 Ingredients

For the Steak:

450g steak, cut into bite-sized pieces

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

½ tsp black pepper

Salt to taste

For the Seafood:

450g large shrimp, peeled and deveined

225g scallops

2 tbsp butter, melted

3 garlic cloves, minced

1 tsp Italian seasoning

½ tsp paprika

Salt and black pepper

1 tbsp lemon juice

For the Vegetables:

2 cups broccoli florets

2–3 corn cobs, cut into pieces

1 tbsp olive oil

½ tsp garlic powder

Salt and pepper

👨‍🍳 Instructions

1. Prepare the Steak

Preheat oven to 220°C (425°F).

Toss steak pieces with olive oil, garlic powder, paprika, salt, and pepper.

2. Roast the Vegetables

Place broccoli and corn on a large baking sheet.

Toss with olive oil and seasonings.

Roast for 10–15 minutes.

3. Add the Steak

Add seasoned steak to the baking sheet.

Roast for another 8–12 minutes, depending on steak size and desired doneness.

4. Prepare the Seafood

Mix shrimp and scallops with melted butter, garlic, Italian seasoning, paprika, salt, pepper, and lemon juice.

5. Add Seafood & Finish Cooking

Add shrimp and scallops to the sheet pan.

Roast for 8–12 minutes, until shrimp are opaque and scallops are cooked through.

For best results, check the steak and seafood separately, as cooking times vary.

6. Make Garlic Butter

Melt 1 tbsp butter in a small pan.

Add minced garlic and cook for 30–60 seconds.

Drizzle over the finished meal.

🍽️ Serving

Garnish with fresh parsley and lemon wedges. Serve hot with extra garlic butter.

🔥 High-Protein • Flavorful • One-Pan Dinner

SLOW-BRAISED GARLIC HERB BEEF SHORT RIBS
Serves: 4 | Time: 3-3.5 hrs

INGREDIENTS:
For Meat:
1 kg beef short ribs / bone-in beef pieces
2 tbsp oil
Salt + black pepper

For Braising:
1 large onion, sliced
1 carrot, chopped
6-8 garlic cloves, crushed
2 tbsp tomato paste
2 cups beef broth
1/2 cup red w**e optional, or use more broth
2 tbsp soy sauce
1 tbsp Worcestershire sauce
2 sprigs fresh thyme or 1 tsp dried
2 sprigs rosemary
1 bay leaf

METHOD:
Sear: Pat ribs dry. Season with salt + pepper. Sear in oil on high heat 3-4 mins each side till dark brown. Remove.
Base: In same pot, sauté onion + carrot 3 mins. Add garlic + tomato paste, cook 1 min.
Braise: Add w**e, broth, soy, Worcestershire. Add herbs + bay leaf. Bring to boil.
Slow Cook: Return ribs to pot. Cover tightly.
Oven: 160°C / 325°F for 3 hrs
Stovetop: Low simmer for 3 hrs
Pressure Cooker: 45-50 mins
Finish: Remove ribs. Skim fat from sauce. Simmer sauce 5 mins to thicken. Pour over ribs.
Garnish: Fresh thyme or parsley on top.

🥩 Slow Cooker Garlic Butter Beef with Tender Noodles

Ingredients

2–2½ lb (900 g–1.1 kg) beef chuck roast

4 tbsp butter

6–8 garlic cloves, minced

1 cup beef broth

2 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tbsp brown sugar

1 tsp smoked paprika

1 tsp Italian seasoning

½ tsp black pepper

½ tsp salt

8 oz (225 g) egg noodles

1 cup sliced mushrooms

1 small onion, sliced

1 tbsp chopped fresh parsley

Instructions

1. Season the beef with salt, pepper, paprika, and Italian seasoning.

2. Add onion and mushrooms to the slow cooker. Place the beef on top.

3. Melt the butter and mix with garlic, beef broth, Worcestershire sauce, soy sauce, and brown sugar. Pour over the beef.

4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender.

5. Remove the beef and shred or slice it. Return it to the slow cooker.

6. Cook the egg noodles separately according to the package directions. Drain.

7. Toss the noodles with some of the garlic-butter beef juices, then serve with the tender beef on top.

8. Garnish with fresh parsley and spoon extra sauce over everything.

🔥 Tip: For the caramelized, glossy crust like the picture, sear the beef in a hot skillet before putting it in the slow cooker.

🥩 Slow Cooker Osso Buco with Root Vegetables

Ingredients

4 beef or veal shanks (osso buco), about 1½–2 lb

2 tbsp olive oil

1 onion, chopped

3 carrots, chopped

3 celery stalks, chopped

3 potatoes, cut into chunks

4 cloves garlic, minced

1 cup beef broth

½ cup crushed tomatoes

1 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 tsp salt

½ tsp black pepper

2 bay leaves

Fresh rosemary, for garnish

Instructions

1. Season the shanks with salt and black pepper.

2. Heat olive oil in a skillet and sear the shanks for 2–3 minutes per side until nicely browned.

3. Add onion, carrots, celery, and garlic to the slow cooker.

4. Place the seared osso buco on top of the vegetables.

5. Add potatoes, beef broth, crushed tomatoes, tomato paste, thyme, rosemary, and bay leaves.

6. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the meat is extremely tender and nearly falling off the bone.

7. Remove the bay leaves and adjust salt and pepper.

8. Spoon the vegetables and rich sauce over the meat and garnish with fresh rosemary.

Tip: For an extra-rich result, sear the shanks really well before slow cooking. The bone marrow in the center makes the sauce especially flavorful.

Garlic Butter beef Chops + Baby Potatoes
Serves: 2-3 | Time: 40 mins

You’ll need:
For the potatoes:
Baby potatoes 500g, halved if big
Olive oil 2 tbsp
Salt, pepper, paprika 1/2 tsp
Garlic powder 1/2 tsp
Rosemary or thyme 1 tsp

For the beef chops:
Pork chops 2, bone-in or boneless, 1-inch thick
Salt + pepper + paprika 1 tsp
Garlic powder 1/2 tsp

For the garlic butter sauce:
Butter 3 tbsp
Garlic 4 cloves, minced
Fresh thyme 2 sprigs
Parsley 2 tbsp, chopped
Chicken stock or water 1/4 cup
Lemon juice 1 tsp optional but good

How to make it:
Potatoes first
Toss potatoes with oil, salt, pepper, paprika, garlic powder. Airfry 200C for 15 mins OR roast 220C for 20 mins till crispy. Set aside.

Sear the chops
Pat chops dry. Rub with salt, pepper, paprika, garlic powder.
Heat pan with 1 tbsp oil on high. Sear 3-4 mins each side till golden. Take them out.

Garlic butter sauce
In same pan, lower heat. Add butter, garlic, thyme. 30 sec till fragrant.
Add stock + lemon juice. Scrape all the brown bits.

Finish together
Put chops + potatoes back in the pan. Spoon sauce over.
Cook 2-3 mins till chops are juicy and done.
Sprinkle parsley on top.

Serve hot with extra sauce drizzled over 👌

Pro tip: Don’t overcook the chops or they’ll dry out. Rest 5 mins before serving.

🍖 Slow Cooker Caramelized Onion Beef Roast

Ingredients

2–3 lb (1–1.4 kg) beef chuck roast

3 large onions, sliced

4 cloves garlic, minced

1½ cups beef broth

2 tbsp Worcestershire sauce

1 tbsp tomato paste

1 tbsp olive oil

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

½ tsp black pepper

1 tsp salt

1 tsp dried thyme

1 tbsp brown sugar or honey (optional)

1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions

1. Season the beef: Pat the roast dry and rub with salt, pepper, garlic powder, onion powder, paprika, and thyme.

2. Sear: Heat olive oil in a skillet and sear the beef for 2–3 minutes per side until nicely browned.

3. Add onions: Place sliced onions and garlic in the bottom of a slow cooker. Put the seared beef on top.

4. Make the sauce: Mix beef broth, Worcestershire sauce, tomato paste, and brown sugar/honey. Pour around the beef.

5. Slow cook: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is extremely tender and easily pulls apart.

6. Shred: Remove the beef and shred it with two forks. Return it to the slow cooker and mix with the caramelized onions and juices.

7. Thicken (optional): Mix cornstarch with water, stir into the cooking juices, and cook on HIGH for 10–15 minutes.

🔥 Tip: For that glossy, rich look like the photo, let the shredded beef sit in the onion-filled juices for another 10–15 minutes before serving.

Serves: 6–8
Best served with: mashed potatoes, roasted vegetables, rice, or crusty bread.

🥔 Crispy Garlic Butter Hasselback Potatoes
🥔 Ingredients
6 medium potatoes
4 tbsp melted butter
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
½ tsp black pepper
½ tsp salt
¼ cup grated Parmesan
2 tbsp chopped fresh parsley
Optional: extra butter for topping
👨‍🍳 Method
Preheat oven to 425°F (220°C).
Wash and dry the potatoes. Place each potato between two chopsticks and make thin slices across it, stopping before cutting all the way through.
Mix melted butter, olive oil, garlic, oregano, thyme, paprika, salt and black pepper.
Brush the garlic-butter mixture generously over the potatoes, making sure it gets between the slices.
Place on a lined baking tray and roast for 40–50 minutes.
Remove and brush with more garlic butter. Sprinkle with Parmesan.
Return to the oven for 10–15 minutes, until the edges are golden brown and crispy.
Finish with fresh parsley and a small piece of butter on top.
🔥 Best tip: After about 30 minutes, gently fan the potato slices open with a fork and brush more garlic butter between them. This makes them extra crispy and flavorful.