Name: Garlic Butter Steak Bites
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Ingredients: 1 lb steak (sirloin, ribeye, or New York strip), cut into 1-inch cubes (Choose a cut with some marbling for best flavor.); 1 medium zucchini, cut into half-moons (Substitutes: yellow squash works well.); 3 tablespoons butter (Can use clarified butter for a higher smoke point.); 3 cloves garlic, minced (Or 1 teaspoon garlic powder in a pinch.); 1 tablespoon olive oil (Neutral oil works if you need a higher smoke point.); 1/2 teaspoon salt (Adjust to taste.); 1/4 teaspoon black pepper (Adjust to taste.); Optional: Fresh parsley, chopped, for garnish.

I still remember the first time I tossed steak cubes into a smoking-hot skillet and had dinner on the table in under fifteen minutes — that sizzle is addictive. This Garlic Butter Steak Bites recipe pairs quick-seared steak with tender zucchini and a garlicky butter sauce for a weeknight-friendly meal that feels restaurant-level. If you want to know more about my recipe testing and background, you can read my about page for why I rely on simple, fast dinners like this.

Why you’ll love this dish

This recipe hits three sweet spots: speed, flavor, and minimal cleanup. Steak bites cook fast in a single skillet and get a gorgeous crust from high heat. A few tablespoons of butter and fresh garlic transform plain steak into something silky and rich, while zucchini adds freshness and a light vegetable component without extra fuss.

“A 15-minute miracle — flavorful, quick, and perfect for busy weeknights. The garlic-butter glaze is addictive.” — Home cook review

When to make it: ideal for weeknight dinners, last-minute guests, or nights when you want something satisfying without babysitting the stove. It’s also easy to scale up or down for two or a crowd.

How this recipe comes together

Here’s the quick process at a glance so you know what to expect: pat and season the steak cubes, sear them in a hot skillet until browned, remove and build the sauce in the same pan with butter and garlic, quickly sauté zucchini until tender-crisp, then return the steak to coat in the garlic butter and finish for a minute. Ready to eat in about 15 minutes from the moment the pan heats up.

What you’ll need

1 lb steak (sirloin, ribeye, or New York strip), cut into 1-inch cubes — choose a cut with some marbling for best flavor.
1 medium zucchini, cut into half-moons — substitutes: yellow squash works well.
3 tablespoons butter — can use clarified butter for a higher smoke point.
3 cloves garlic, minced — or 1 teaspoon garlic powder in a pinch (add later).
1 tablespoon olive oil — neutral oil works if you need a higher smoke point.
1/2 teaspoon salt and 1/4 teaspoon black pepper — adjust to taste.
Optional: Fresh parsley, chopped, for garnish.

Notes: If using a thicker-cut steak, cut smaller cubes so they cook in the same short window. If you prefer less butter, reduce to 2 tablespoons and add a splash of beef broth for sauce.

Step-by-step instructions

Pat the steak cubes very dry with paper towels. Season evenly with salt and pepper. Dry meat = better sear.
Heat a large skillet over medium-high heat until hot. Add the olive oil.
Arrange steak in a single layer in the skillet (work in batches if needed). Sear 1–2 minutes per side until well browned. Remove steak to a plate and set aside.
Lower the heat slightly. Add the butter to the same skillet. When it melts, add the minced garlic and cook about 30 seconds until fragrant — do not let it burn.
Add the zucchini to the skillet and sauté 3–5 minutes, stirring occasionally, until tender-crisp and lightly browned at the edges.
Return the steak bites to the skillet. Toss everything to coat in the garlic butter. Cook 1–2 more minutes until the steak is heated through.
Taste and adjust seasoning. Garnish with chopped parsley if using and serve immediately.

Best ways to enjoy it

Over mashed potatoes or cauliflower mash to soak up the garlic butter.
Toss with buttered egg noodles or serve on a bed of rice for a comforting plate.
For a lighter meal, serve with a simple green salad and lemon wedges to cut the richness.
Make lettuce wraps: spoon steak and zucchini into romaine leaves for a low-carb option.

How to store & freeze

Refrigerator: Cool leftovers within two hours and store in an airtight container for up to 3 days.
Freezer: Spread cooled steak bites on a baking sheet to freeze briefly, then transfer to a freezer bag for up to 2 months. Zucchini texture will be softer after freezing.
Reheating: Gently reheat in a skillet over low-medium heat with a splash of water or beef broth to loosen the sauce. Avoid microwaving for best texture, but it’s acceptable for quick single portions.
Food safety: Always reheat to an internal temperature of 165°F (74°C) for food safety.

Helpful cooking tips

Get your pan truly hot before adding the steak — that immediate contact creates the crust. Use a heavy skillet (cast iron is ideal).
Don’t crowd the pan; overcrowding drops the temperature and causes steaming rather than searing. Work in batches if needed.
Patting the meat dry is one of the simplest ways to get a better sear.
Add garlic toward the end of the butter step — garlic cooks very quickly and can burn, turning bitter.
For a higher smoke point when cooking at very high heat, use ghee or clarified butter.
If you have questions about ingredient swaps or timing, feel free to reach out through my contact page.

Recipe variations

Spicy garlic butter: Add 1/4 teaspoon red pepper flakes with the garlic.
Mushroom & onion: Sauté sliced mushrooms and a small onion with the zucchini.
Keto/low-carb: Serve over cauliflower mash or in lettuce cups.
Herb-forward: Finish with a sprinkle of chopped thyme or rosemary for an aromatic twist.
Citrus finish: Add a squeeze of lemon or orange just before serving to brighten the dish.

FAQ – Your questions answered

Q: How long does prepping take?
A: About 5–7 minutes to cube the steak, mince garlic, and slice zucchini.

Q: What’s the best cut of steak to use?
A: Sirloin is affordable and flavorful; ribeye or New York strip add more marbling and richness. All work well when cut into 1-inch cubes.

Q: Can I use frozen zucchini or frozen steak?
A: Avoid frozen zucchini if possible; it releases water and will become mushy. Thaw and pat dry frozen steak fully and sear quickly if you must use it.

Q: Can I make this ahead?
A: You can sear the steak ahead and refrigerate for up to 24 hours. Finish the garlic butter sauce and quickly reheat the steak with zucchini when ready to serve.

Q: Is this recipe dairy-free or vegan-friendly?
A: Not as written. To make it dairy-free, use vegan butter or olive oil. For a vegan version, replace steak with marinated seitan or firm tofu and increase the cooking time for desired texture.

Q: How do I know when the steak cubes are done?
A: For 1-inch cubes, a quick 1–2 minutes per side (plus the final minute) typically yields medium-rare to medium. Use a quick meat thermometer in the thickest piece if precise doneness is important.

Final thoughts

This garlic butter steak bites recipe is a reliable, fast way to get a satisfying, restaurant-style meal on the table with minimal effort — try it tonight and leave a note about what variation you loved.