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One-Pan Garlic Butter Steak with Zucchini served on a plate

One-Pan Garlic Butter Steak & Zucchini

A quick and delicious one-pan meal featuring juicy steak and tender zucchini, all coated in rich garlic butter sauce. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs Sirloin or Ribeye Steak (cut into 1-inch cubes, brought to room temperature) Use high-quality steak for best results.
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (freshly ground)
  • 1 tbsp Olive Oil (for searing) Use high smoke point oil.
For the Zucchini
  • 2 medium Zucchini (sliced into 1/2-inch thick half-moons)
  • 4 tbsp Unsalted Butter (melted)
  • 4 cloves Garlic (minced) Fresh garlic gives the best flavor.
  • 2 tbsp Fresh Parsley (chopped) For garnish and flavor.
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Red Pepper Flakes (optional, for a touch of heat) Adjust to your spice preference.

Method
 

Preparation
  1. Pat the steak cubes dry with paper towels and 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.
Cooking the Steak
  1. 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.
  2. Remove the seared steak to a plate and repeat with the remaining steak. Set all seared steak aside.
Cooking the Zucchini
  1. 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.
Combining Ingredients
  1. While the zucchini cooks, combine melted butter, minced garlic, chopped fresh parsley, dried thyme, and red pepper flakes (if using) in a small bowl. Stir well to combine.
  2. 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

This dish can also be served with a side of rice or crusty bread to soak up the garlic butter sauce. Leftovers can be stored in an airtight container for 2-3 days.