, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Ribeye with Hasselback zucchini and herb butter
Ingredients
- 1¾ lbs 800 g ribeye steak bonelessribeye steaks boneless
- 1 tbsp 1 tbsp ghee or avocado oil
- salt and black pepper to taste
- 1¾ lbs 800 g zucchini
- 1 tbsp 1 tbsp olive oil
- salt and black pepper to taste
- 2 tbsp 2 tbsp shredded Parmesan cheese
- 4 oz. 110 g butter room temperature
- 1 tbsp 1 tbsp fresh parsley finely chopped
- 1 1 garlic clove mincedgarlic cloves minced
- 1 pinch 1 pinch salt
Instructions
- Preheat the air fryer to 375°F (190°C). Place each zucchini between two chopsticks or the handles of two wooden spoons. Make thin cuts across the zucchini, stopping before cutting all the way through.
- Brush the zucchini with olive oil and season with salt and black pepper, working some of the oil and seasoning into the cuts. Place in the air fryer basket with the cuts facing up.
- Air-fry until the zucchini is tender and beginning to brown around the edges. Sprinkle with Parmesan and continue cooking until the cheese is melted and golden.
- Meanwhile, combine the softened butter, parsley, thyme, garlic, and salt in a small bowl. Set aside.
- Pat the steaks dry with paper towels. Rub with olive oil and season with salt and black pepper.
- Heat a heavy skillet over high heat until very hot. Add the steaks and cook without moving until a deep golden crust forms. Turn and cook the other side until browned and the steak reaches your preferred doneness.
- Transfer the steaks to a plate and let rest for 5 minutes.
- Serve the ribeye with the Hasselback zucchini and top with the herb butter, allowing it to melt over the warm steak.
How do I know when my steak is done?
For the most accurate result, use an instant-read thermometer. Keep in mind that the internal temperature will continue to rise slightly while the steak rests. Rare: 120–125°F (49–52°C) Medium-rare: 130–135°F (54–57°C) Medium: 135–145°F (57–63°C) Medium-well: 145–155°F (63–68°C) Well-done: 155°F+ (68°C+)
Can I use another cheese?
Yes. Try finely grated Pecorino Romano or another hard, flavorful cheese instead of Parmesan.
Can I air-fry the steak?
Yes. For the best crust, cook the steak straight from the refrigerator. Air-fry at 400°F (200°C), turning halfway through, until it reaches your preferred doneness. Use an instant-read thermometer for the most accurate result. While the crust won't be quite as deep as in a very hot skillet, the steak will still be juicy and flavorful.
Can I make the Hasselback zucchini in the oven?
Yes. Preheat the oven to 400°F (200°C). Prepare and season the zucchini as directed, then place them on a parchment-lined baking sheet. Bake for 20–25 minutes, or until tender and lightly browned around the edges. Sprinkle with Parmesan and bake for another 3–5 minutes, or until the cheese is melted and golden.
