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A close-up of delicious Garlic Butter Steak & Zucchini served on a white plate, garnished with fresh herbs and glistening sauce.
Reda

One-Pan Garlic Butter Steak & Zucchini

A flavorful and quick one-pan meal featuring tender, perfectly seared steak bites and crisp-tender zucchini, all coated in a rich garlic herb butter. Ideal for a delicious weeknight dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs Sirloin or Ribeye Steak cut into 1-inch cubes, brought to room temperature
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1 tbsp Olive Oil for searing
For the Zucchini
  • 2 medium Zucchini sliced into 1/2-inch thick half-moons
For the Garlic Butter Sauce
  • 4 tbsp Unsalted Butter melted
  • 4 cloves Garlic minced
  • 2 tbsp Fresh Parsley chopped
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Red Pepper Flakes optional, for a touch of heat

Equipment

  • Large Skillet (preferably cast iron)
  • Tongs
  • Cutting board
  • Sharp knife
  • Small Bowl

Method
 

  1. Pat the steak cubes dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
  2. Heat olive oil in a large skillet (cast iron works best for searing) over medium-high heat until shimmering and almost smoking.
  3. Add half of the steak cubes to the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side, until well browned. Remove seared steak to a plate and repeat with the remaining steak. Set all seared steak aside.
  4. In the same skillet (no need to clean), add the sliced zucchini. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp and slightly browned. Season with a pinch of salt if desired.
  5. While the zucchini cooks, in a small bowl, combine the melted butter, minced garlic, chopped fresh parsley, dried thyme, and red pepper flakes (if using). Stir well to combine.
  6. Return the seared steak to the skillet with the zucchini. Pour the garlic butter sauce evenly over the steak and zucchini. Toss gently with tongs for 1-2 minutes until everything is well coated and heated through. Serve immediately.

Notes

For best results, ensure your steak is at room temperature before searing to promote even cooking. Do not overcrowd the pan when searing steak; work in batches if necessary to achieve a good crust. This recipe pairs wonderfully with a side of rice or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days, though the zucchini may soften further upon reheating.