Keto Garlic Butter Steak Bites with Zucchini
Fast doesn’t mean boring. These garlic butter steak bites are juicy, seared to perfection, and tossed with golden zucchini slices that soak up every drop of flavor. It’s the kind of keto dinner that satisfies on instinct—quick to make, impossible to forget.
Why You'll Love This Recipe
- ✅ One pan, zero excuses. All the flavor, none of the cleanup stress.
- ✅ Crusty sear, juicy bite. High-heat searing traps in flavor like a steakhouse trick.
- ✅ Low carb, high satisfaction. This isn’t diet food—it’s how cravings surrender.
- ✅ Zucchini: the sleeper hit. Absorbs garlic butter like a sponge built for indulgence.
Ingredients
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 2 medium zucchinis, sliced into half-moons
- 3 tbsp MCT Oil or olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- Salt & black pepper, to taste
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Optional upgrades: Toss in a pinch of rosemary, thyme, or even a touch of lemon zest to twist the flavor profile.
Instructions
- Preheat the skillet: Heat a large cast iron or nonstick skillet over medium-high. Let it get hot—this is what locks in the sear.
- Sear the steak bites: Toss the cubed steak with salt, pepper, and smoked paprika. Add MCT oil to the pan and cook steak in batches for 2–3 minutes per side. Don’t crowd the pan—let them breathe.
- Remove steak bites: Once browned and crusted, transfer them to a plate. They’ll finish cooking in residual heat.
- Garlic butter infusion: In the same pan, melt the butter and stir in minced garlic. Let it bubble just until golden and fragrant—don’t let it burn.
- Sauté the zucchini: Add the zucchini slices and toss to coat. Cook for 3–4 minutes until golden but not mushy. You want that slight snap.
- Bring it together: Return the steak bites to the pan and toss everything together with the garlic butter and zucchini. Let it warm for 1 minute, then garnish with fresh parsley and red pepper flakes.
Pro Tips & Mistakes to Avoid
- 🔥 Pro Tip: Cut your steak into uniform cubes to ensure even searing—don’t rush the crust.
- 👎 Mistake: Don’t overcrowd the skillet. Doing so will steam the steak instead of searing it.
- 💡 Upgrade It: Swap zucchini for yellow squash or baby bell peppers for added color and texture.
- ⚠️ Don’t skip resting: Let the steak rest before tossing it back in. This keeps the juices where they belong.
- 🕰️ Quick science: Garlic contains allicin—a compound that activates on heat. It's what gives this dish its aromatic hit that opens up your appetite before the first bite.
Storage & Meal Prep
- 🧊 Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet for best results—never microwave steak if you want that texture back.
- ❄️ Freezer: Freeze steak separately from zucchini to avoid sogginess. Use within 1 month.
- 📦 Prep Hack: Pre-cut your steak and zucchini at the start of the week. Store in separate containers for a 10-minute dinner midweek.
Nutritional Information (Per Serving)
- Calories: 425
- Fat: 34g
- Protein: 28g
- Net Carbs: 3g
- Fiber: 1g
- Sugar: 1g (naturally from zucchini)
- Omega-3/6 Ratio: Balanced (from grass-fed steak)
- Key Micros: Zinc, B12, Iron, Potassium
💡 Science Callout: Red meat provides heme iron, which is absorbed more efficiently than plant-based sources. Zucchini adds potassium to counterbalance sodium levels, keeping your electrolytes in check.
⚙️ Optimization Stack: Pair this meal with MCT oil for metabolic fuel, and consider a magnesium supplement in the evening to support muscle recovery and deep sleep.
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