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Close-up of a Garlic Butter Steak and Zucchini Skillet, showing sliced steak with garlic butter and pan-fried zucchini rounds.

Garlic Butter Steak and Zucchini Skillet

This one-pan steak and zucchini recipe is ideal for a quick, satisfying dinner with minimal cleanup. It delivers bold garlic butter flavor and perfectly cooked vegetables, making it highly save-worthy for Pinterest meal planning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the steak and seasoning
  • 2 ribeye steaks about 1 inch thick and 10 to 12 ounces each
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
For the zucchini
  • 2 medium zucchini sliced into half moons
  • 1 tablespoon olive oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
For the garlic butter
  • 4 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 teaspoon fresh thyme leaves
For garnish
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large skillet
  • Plate
  • Paper towels

Method
 

  1. Pat the steaks dry with paper towels and season both sides with paprika, salt, and black pepper. Let them sit at room temperature for 15 minutes.
  2. Heat a large skillet over medium heat and add olive oil. Add the zucchini with salt and pepper and cook for 5 to 7 minutes, stirring occasionally, until tender with light browning. Transfer to a plate.
  3. In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the garlic and thyme and cook for about 1 minute until fragrant.
  4. Increase heat to medium high. Add the steaks to the skillet and sear for 4 to 5 minutes on the first side without moving them.
  5. Flip the steaks and cook another 4 to 5 minutes for medium rare, spooning the garlic butter over the top during the final minute.
  6. Transfer the steaks to a plate and rest for 5 minutes to retain juices.
  7. Return the zucchini to the skillet and toss in the remaining garlic butter for 1 to 2 minutes until heated through.
  8. Slice the steaks against the grain and serve with the zucchini. Spoon extra garlic butter from the pan over the top and sprinkle with parsley.
  9. Cook steak to an internal temperature of 145 degrees Fahrenheit for safe consumption.

Notes

For deeper flavor, allow the steaks to sit seasoned for up to 30 minutes before cooking and use a hot skillet to develop a rich crust.