Description
A quick and easy low carb dinner featuring juicy garlic butter steak paired with tender sautéed zucchini. Perfect for busy weeknights and keto-friendly diets.
Ingredients
Scale
- 2 ribeye steaks (about 8 oz / 225 g each) or your favorite cut like sirloin or strip steak
- 2 medium zucchinis, sliced into half-moons
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary, chopped (optional)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Pat the steaks dry with paper towels to remove excess moisture. Season generously with salt and pepper on both sides. Let them sit at room temperature for 15 minutes.
- Slice zucchinis into half-moons about ½ inch thick. Mince garlic cloves and chop herbs if using. Set aside.
- Heat a cast iron skillet over medium-high heat and add olive oil. Heat until oil shimmers but does not smoke, about 2 minutes.
- Add steaks to the pan, pressing down slightly. Cook for 3-4 minutes without moving to get a deep brown crust. Flip and cook the other side for 3 minutes. Reduce heat to medium-low.
- Add 2 tablespoons of butter, garlic, and herbs to the pan. Tilt the pan and baste the steaks continuously with the melted garlic butter for 1-2 minutes.
- Check doneness aiming for 130°F (54°C) for medium-rare. Adjust cooking time if desired.
- Remove steaks and let rest on a plate loosely covered with foil.
- In the same pan, add remaining 2 tablespoons butter and toss in zucchini slices. Sauté for 4-5 minutes until tender but still slightly crisp, stirring occasionally. Season with salt, pepper, and red pepper flakes if using.
- Serve steak with zucchini on the side, spooning extra garlic butter from the pan over everything.
Notes
Resting the steak after cooking is crucial to lock in juices. Avoid overcrowding the pan when cooking zucchini; cook in batches if needed. Use a meat thermometer for precise doneness. For dairy-free, substitute butter with ghee or coconut oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 steak with zucchin
- Calories: 475
- Fat: 30
- Carbohydrates: 6
- Fiber: 2
- Protein: 45
Keywords: garlic butter steak, zucchini, low carb dinner, keto recipe, easy steak recipe, weeknight dinner, paleo, gluten-free