Imagine a dish that combines the rich, succulent perfection of perfectly seared steak with the light, fresh crunch of zucchini noodles, all bathed in a luxurious garlic butter sauce. This isn't just another dinner recipe—it's a gourmet experience that transforms your kitchen into a five-star restaurant in just 25 minutes. Whether you're looking to impress a date, treat yourself to a low-carb indulgence, or simply elevate your weeknight cooking game, this Garlic Butter Steak and Zoodles recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 steaks (ribeye or sirloin)
- 2 medium zucchinis, spiralized
- 4 tablespoons butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures more even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of steaks generously with salt and freshly ground black pepper.
- Spiralize zucchinis using a spiralizer, creating long noodle-like strands. Set aside.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it's smoking hot.
- Add steaks to the dry pan and cook for 3-4 minutes on each side for medium-rare, adjusting time based on steak thickness and desired doneness.
- Remove steaks and let them rest on a cutting board, covering loosely with aluminum foil to retain heat.
- In the same skillet, reduce heat to medium and add butter.
- Add minced garlic to the melted butter and sauté for 30-45 seconds until fragrant but not browned.
- Add zucchini noodles to the skillet and toss quickly, cooking for 1-2 minutes until just tender but still crisp.
- Season zoodles with salt and pepper to taste.
- Slice steaks against the grain into thin strips.
- Plate zucchini noodles and top with sliced steak.
- Drizzle remaining garlic butter over the steak and zoodles.
- Garnish with freshly chopped parsley.
- Serve immediately while hot and enjoy your Garlic Butter Steak and Zoodles.
Tips
- Temperature is Key: Always let your steaks sit at room temperature for 30 minutes before cooking to ensure even heating and a perfect sear.
- Dry Means Crispy: Pat your steaks completely dry with paper towels. Moisture is the enemy of a beautiful golden-brown crust.
- High Heat is Your Friend: Use a cast-iron skillet or heavy-bottomed pan and get it smoking hot before adding your steaks for that restaurant-quality sear.
- Don't Overcook Zoodles: Zucchini noodles cook quickly. Toss them briefly to maintain their crisp texture and prevent them from becoming mushy.
- Rest Your Meat: Always let your steak rest for 5-7 minutes after cooking. This allows the juices to redistribute, ensuring a juicy, tender bite every time.
- Slice Against the Grain: When cutting your steak, always slice against the grain to maximize tenderness and make each bite melt in your mouth.
- Fresh Herbs Matter: A sprinkle of fresh parsley isn't just garnish—it adds a bright, fresh note that elevates the entire dish.
Nutrition Facts
Calories: 456kcal
Carbohydrates: g
Protein: 25g
Fat: 38g
Saturated Fat: g
Cholesterol: 115mg
