Flawless Garlic Butter Steak and Zucchini
This one-pan meal features perfectly seared, juicy steak bites and tender-crisp zucchini tossed in a rich, decadent garlic butter herb sauce. It's a quick, elegant, and satisfying dish perfect for a busy weeknight, delivering a steakhouse experience in under 30 minutes.
Equipment
- Large skillet (cast iron recommended)
- Cutting board
- Chef's knife
- Paper towels
- Tongs or spatula
- Measuring spoons
- Plate
Ingredients
- 1.5 lbs sirloin or New York strip steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 medium zucchini, sliced into 1/4-inch thick rounds or half-moons
- 4 tablespoons unsalted butter
- 5 cloves garlic, freshly minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the ingredients (mise en place). Cut the steak into 1-inch cubes and pat them completely dry with paper towels. Season generously with salt and pepper. Slice the zucchini, mince the garlic, and chop the fresh parsley.
- Heat a large skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully add the steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, undisturbed, until a deep brown crust forms. Remove the steak from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the sliced zucchini to the same skillet. Sauté for 4-5 minutes, stirring occasionally, until tender-crisp and lightly browned.
- Push the zucchini to one side of the skillet. Add the unsalted butter to the empty side and allow it to melt. Once bubbling, add the minced garlic, dried thyme, and dried oregano. Cook for 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn it.
- Return the seared steak bites and any accumulated juices back to the skillet. Add the chopped fresh parsley. Toss everything together to coat evenly in the garlic butter sauce. Cook for 1-2 minutes more, until the steak is warmed through and cooked to your desired doneness.
- Serve immediately, spooning any extra sauce from the pan over the steak and zucchini.
Notes
Variations & Tips:
- For extra flavor, deglaze the pan with a splash of dry white wine or beef broth after cooking the garlic. Scrape up the browned bits and let the liquid reduce by half before adding the steak back.
- Add a pinch of red pepper flakes with the garlic for a gentle warmth.
- Sliced mushrooms can be sautéed after the steak and before the zucchini for an earthy, umami flavor.
- For best results, do not crowd the pan when searing the steak; this ensures a proper crust instead of steaming the meat.
- Be careful not to overcook the steak or the zucchini. The steak is cooked twice, so sear it to be slightly rarer than your final preference. The zucchini should remain tender-crisp, not mushy.
- For extra flavor, deglaze the pan with a splash of dry white wine or beef broth after cooking the garlic. Scrape up the browned bits and let the liquid reduce by half before adding the steak back.
- Add a pinch of red pepper flakes with the garlic for a gentle warmth.
- Sliced mushrooms can be sautéed after the steak and before the zucchini for an earthy, umami flavor.
- For best results, do not crowd the pan when searing the steak; this ensures a proper crust instead of steaming the meat.
- Be careful not to overcook the steak or the zucchini. The steak is cooked twice, so sear it to be slightly rarer than your final preference. The zucchini should remain tender-crisp, not mushy.