Savory Garlic Butter Steak and Zucchini Easy Low Carb Dinner Recipe

Posted on January 19, 2026

garlic butter steak and zucchini - featured image

The sizzle of garlic butter melting over a perfectly seared steak is honestly one of those simple pleasures that never gets old. I first whipped up this savory garlic butter steak and zucchini dish on a busy weeknight when I was craving something low carb but still deeply satisfying. The smell of garlic and herbs wafting through the kitchen instantly lifted my spirits, and the tender zucchini cooked right alongside made dinner feel like a treat without any fuss.

As someone who often looks for easy low carb dinner ideas, this recipe quickly became a go-to staple. The balance between juicy steak and buttery, garlicky zucchini hits all the right notes—comfort food with a light twist. Plus, it’s super adaptable for busy families or anyone watching their carbs but craving flavor. After making this recipe multiple times, I can say it’s foolproof and packed with rich, mouthwatering taste that you’ll want to make again and again.

Whether you’re new to cooking steak or a seasoned pro, this garlic butter steak and zucchini recipe is a winner. It’s straightforward, doesn’t require complicated ingredients, and the best part? You get a delicious, low carb dinner on the table fast. Trust me, once you try this, it’ll become one of your favorite easy low carb dinner ideas, just like it did for me.

Why You’ll Love This Recipe

Quick & Easy: Comes together in about 30 minutes, perfect for busy weeknights or last-minute dinners.
Simple Ingredients: No need for fancy groceries—garlic, butter, zucchini, and steak are probably already in your kitchen.
Perfect for Low Carb Diets: Ideal for keto, paleo, or anyone cutting carbs without sacrificing flavor.
Crowd-Pleaser: Kids and adults alike rave about the buttery garlic flavor and tender steak.
Unbelievably Delicious: The garlic butter sauce coats the steak and zucchini, creating a rich, savory experience that’s anything but boring.

This recipe stands out because of the technique I use to baste the steak with garlic butter while it cooks, making it juicy and packed with flavor. The zucchini, cooked in the same pan, soaks up those buttery garlic notes, making every bite crave-worthy. It’s not just another steak dinner—this is comfort food that feels special without the hassle.

Honestly, the first time I made this, I closed my eyes after the first bite and thought, “Why didn’t I make this sooner?” It’s that kind of recipe that turns a simple dinner into a cozy, memorable meal, perfect for impressing guests or treating yourself after a long day.

What Ingredients You Will Need

This savory garlic butter steak and zucchini recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you need them.

Steak: 2 ribeye steaks (about 8 oz / 225 g each), or your favorite cut like sirloin or strip steak (choose well-marbled for best flavor).
Zucchini: 2 medium zucchinis, sliced into half-moons (fresh, firm zucchinis work best).
Butter: 4 tablespoons unsalted butter, divided (I prefer Kerrygold for its creamy richness).
Garlic: 4 cloves garlic, minced (fresh garlic is key for that punch of flavor).
Fresh Herbs: 1 tablespoon fresh thyme or rosemary, chopped (optional but adds a lovely aroma).
Olive Oil: 1 tablespoon extra virgin olive oil (helps with searing the steak).
Salt & Pepper: To taste (coarse sea salt and freshly ground black pepper recommended).
Red Pepper Flakes: A pinch for mild heat (optional, but I like the kick).

Substitution tips: Use ghee instead of butter for a lactose-free option. If you want a dairy-free version, coconut oil works, though flavor will change slightly. For herbs, dried versions work if fresh aren’t available—just reduce quantity by half.

Equipment Needed

Heavy skillet or cast iron pan (essential for a great sear and even cooking).
Tongs (to flip the steak without piercing it).
Sharp knife and cutting board (for prepping zucchini and garlic).
Meat thermometer (optional, but handy for checking steak doneness precisely).
Small bowl (to mix garlic butter if preferred before adding to pan).

If you don’t have a cast iron skillet, a heavy stainless steel pan works well too. I’ve tried both, and cast iron gives a better crust but requires more maintenance. For budget-friendly options, look for seasoned skillets that don’t need much upkeep. If you’re serious about steak, investing in a good pan pays off big time!

Preparation Method

Prep the Steak: Pat the steaks dry with paper towels to remove excess moisture (this helps get that perfect crust). Season generously with salt and pepper on both sides. Let them sit at room temperature for 15 minutes before cooking—this makes the meat cook more evenly.
Prepare the Zucchini: While steaks rest, slice zucchinis into half-moons about ½ inch thick. Mince garlic cloves and chop herbs if using. Set aside.
Heat the Pan: Place your cast iron skillet over medium-high heat and add olive oil. Let it get hot enough that the oil shimmers but doesn’t smoke (about 2 minutes).
Sear the Steak: Add steaks to the pan, pressing down slightly. Cook for 3-4 minutes without moving to get a deep brown crust. Flip and cook the other side for 3 minutes. Reduce heat to medium-low.
Add Butter and Aromatics: Add 2 tablespoons of butter, garlic, and herbs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted garlic butter for 1-2 minutes. This step infuses the steak with flavor and keeps it juicy.
Check Doneness: For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust cooking time slightly if you prefer your steak more or less done.
Cook the Zucchini: Remove steaks and let them rest on a plate covered loosely with foil. In the same pan, add remaining 2 tablespoons butter and toss in the zucchini slices. Sauté for 4-5 minutes until tender but still slightly crisp, stirring occasionally. Season with salt, pepper, and red pepper flakes if using.
Serve: Plate the steak with zucchini on the side, spooning extra garlic butter from the pan over everything for that final flavor hit.

Pro tip: Resting the steak is crucial—it locks in juices so every bite is tender. Also, don’t overcrowd the pan when cooking zucchini; if needed, cook in batches for best results.

Cooking Tips & Techniques

One of the tricks I learned after a few attempts is to make sure the pan is truly hot before adding the steak. You want that instant sizzle to create a crust that seals in flavor. Using tongs instead of a fork helps keep the juices inside the meat.

When basting steak with garlic butter, be careful not to let the garlic burn—it can turn bitter fast. Keep the heat medium-low once you add butter and herbs. Also, always let steak rest after cooking; skipping this is a common mistake that leads to dry meat.

For the zucchini, avoid overcooking. It should be tender but still have a little bite to contrast the steak’s richness. Stir often but gently to keep the shape intact. I usually multitask by prepping garlic and herbs while the steak sears to save time.

Consistency comes from paying attention to steak thickness and adjusting cooking times accordingly. A meat thermometer can be a game changer if you want to nail doneness every time without guesswork.

Variations & Adaptations

Dietary: Swap zucchini for asparagus or green beans if you want a different low carb veggie option.
Flavor: Add a splash of lemon juice or balsamic vinegar to the zucchini for a tangy twist.
Cooking Method: Grill the steak and sauté zucchini separately for a smoky flavor, perfect for summer nights.
Allergen-Friendly: Use ghee or coconut oil instead of butter to avoid dairy.
Personal Variation: I once tried adding sliced mushrooms to the zucchini mix—extra earthy and delicious!

Serving & Storage Suggestions

This garlic butter steak and zucchini dish is best served hot, right off the pan, to enjoy that fresh buttery garlic aroma. A sprinkle of fresh parsley or extra herbs adds a nice pop of color and freshness on the plate.

Pair it with a crisp green salad or cauliflower mash to keep things low carb but filling. A dry red wine or sparkling water with lemon complements the savory flavors nicely.

Leftovers keep well in the fridge for up to 3 days. Store steak and zucchini separately in airtight containers. To reheat, gently warm in a skillet over medium heat to keep steak juicy and zucchini tender. Avoid microwaving if possible to prevent drying out.

Flavors actually deepen after resting overnight, so if you have time, make this recipe a day ahead and enjoy the next day with even richer taste.

Nutritional Information & Benefits

Estimated per serving (1 steak with zucchini):

Calories	450-500 kcal
Protein	45 g
Fat	30 g
Carbs	6 g
Fiber	2 g

This recipe is high in protein and healthy fats, making it great for muscle repair and satiety. Zucchini provides vitamins A and C plus fiber, supporting digestion. It’s naturally gluten-free and low carb, fitting well into keto, paleo, or Atkins diets. Just note that those with dairy allergies should swap butter for a dairy-free fat.

From my experience as someone who focuses on balanced meals, this dish hits the mark for nourishing the body without feeling heavy or complicated.

Conclusion

To wrap it up, this savory garlic butter steak and zucchini recipe is a simple, flavorful low carb dinner idea that anyone can make. It combines juicy steak with buttery, garlicky veggies for a meal that feels indulgent but is actually quite healthy. I love how quick it comes together and how satisfying the flavors are.

Feel free to tweak the herbs, add your favorite veggies, or adjust seasoning to suit your taste—the recipe is very forgiving. I hope it becomes a staple in your kitchen like it is in mine.

Give it a try and let me know how it turns out! Drop a comment below, share your variations, or just say hi—I love hearing from fellow food lovers. Here’s to many delicious, easy low carb dinners ahead!

FAQs

Can I use other cuts of steak for this recipe?

Absolutely! Ribeye is great for flavor, but sirloin, strip steak, or filet mignon work well too. Just adjust cooking times based on thickness.

How do I know when the steak is done?

Using a meat thermometer is easiest: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Alternatively, use the finger test for doneness if you’re familiar with it.

Can I make this recipe dairy-free?

Yes, swap the butter with ghee or coconut oil. The flavor will be slightly different but still delicious.

Is this recipe suitable for meal prep?

Definitely. Cook the steak and zucchini, store separately in airtight containers, and reheat gently. It keeps well for up to 3 days in the fridge.

What is the best way to store leftover steak?

Wrap steak tightly in foil or store in an airtight container in the fridge. Reheat in a skillet over medium heat to preserve juiciness instead of the microwave.

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