Description
Delicious ribeye steaks seared to perfection, drizzled with a velvety garlic butter sauce, accompanied by tender zucchini ribbons.
Ingredients
Scale
- 2 ribeye steaks
- 4 tablespoons of butter
- 4 cloves of garlic, minced
- 2 medium zucchinis, cut into ribbons
- Salt and pepper to taste
- Chopped parsley for garnish
- Parmesan cheese (optional)
- Olive oil
Instructions
- Season the steaks: Generously rub both sides of the ribeye steaks with salt and pepper.
- Heat up your skillet: Place your heavy skillet over high heat and drizzle with olive oil.
- Sear the steaks: Carefully place the steaks in the skillet and sear for about 4-5 minutes on each side for medium-rare.
- Rest the steaks: Remove the steaks and tent them with foil to keep the juices intact.
- Prepare the garlic butter: In the same skillet, reduce the heat to medium, add the butter and minced garlic, stirring until fragrant.
- Add the zucchini: Toss the zucchini ribbons into the skillet, sautéing for 2-3 minutes until just tender.
- Serve it up: Plate the steaks, drizzling with garlic butter sauce, and add the sautéed zucchini on the side, garnished with fresh parsley and optional parmesan.
Notes
For a lighter option, consider zucchini noodles. You can customize with different vegetables or herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg