Description
This recipe delivers tender, juicy ribeye steaks seared in a luscious garlic-herb butter, served with perfectly cooked zucchini. It’s a quick and easy weeknight dinner that tastes like a steakhouse meal.
Ingredients
- Ribeye Steaks (500g / 17.6oz total): 1-inch thick, trimmed slightly.
- Unsalted Butter (30g / 2 Tbsp): Cubed for quick melting.
- Extra Virgin Olive Oil (15ml / 1 Tbsp): For searing.
- Garlic Cloves (4 ≈12g / 4 tsp): Freshly minced.
- Fresh Thyme Leaves (2g / 1 tsp): Stripped from stems.
- Kosher Salt (5g / 1 tsp): For seasoning.
- Freshly Ground Black Pepper (2g / ½ tsp): For seasoning.
- Smoked Paprika (2g / ½ tsp): Adds smoky flavor.
- Zucchini (300g / 10.5oz): Sliced into ½-inch half-moons.
- Lemon Zest (2g / 1 tsp): Brightens the sauce.
- Fresh Parsley (6g / 2 Tbsp): Chopped, for garnish.
- Toasted Pine Nuts (15g / 1 Tbsp – optional): For crunch.
Instructions
- Prepare Steaks: Pat steaks dry, season with salt, pepper, and paprika, and let rest.
- Prep Ingredients: Slice zucchini, mince garlic, strip thyme, zest lemon, and chop parsley.
- Sear Steaks: Sear steaks in hot oil for 3 minutes per side for medium-rare, then rest.
- Make Sauce: Melt butter with garlic, thyme, and lemon zest.
- Sauté Zucchini: Add zucchini to sauce and sauté until tender-crisp.
- Glaze Steaks: Return steaks to skillet, spoon sauce over, and cook for 1 minute.
- Plate & Garnish: Slice steaks, arrange with zucchini, drizzle with sauce, and garnish.
Notes
Using a cast-iron skillet is recommended for optimal searing and heat retention. Adjust cooking times based on steak thickness and desired doneness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sear
- Cuisine: American
Nutrition
- Serving Size: 1 steak with zucchini
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg