This dish features seared ribeye or sirloin steak served over a bed of spiralized zucchini tossed in garlic butter. The noodles are finished with grated Parmesan cheese and fresh parsley to create a savory, aromatic base. The result is a tender steak and vegetable meal with a rich finish.

About This Recipe

To prepare the dish, the steaks are seasoned and seared at a high temperature to develop a deep crust before being set aside to rest. The zucchini is spiralized into thin noodles and quickly sautéed in the same skillet with butter and minced garlic to absorb the remaining flavors from the pan. It is important to cook the noodles for only a few minutes to ensure they stay tender but not mushy, maintaining a texture similar to traditional pasta.

The flavor relies on the combination of the seared protein and the savory notes of the garlic and Parmesan cheese. Using butter as the cooking fat for the noodles provides a rich coating that balances the natural sweetness of the zucchini and the warmth of the red pepper flakes. Since the steak is sliced against the grain just before serving, it remains juicy and provides a substantial contrast to the light, buttery vegetable base.

This dish works well as a dinner and can be prepared quickly. It’s easy to customize the meal by adding sautéed mushrooms for an earthy depth or topping the steak with blue cheese crumbles for extra richness. This steak and noodle combination is best served hot, offering a structured and filling meal that emphasizes simple, high-quality ingredients.

Why You’ll Love This Recipe

Juicy steak + garlic butter zoodles = pure keto comfort
Quick and easy—ready in under 30 minutes
High-protein, low-carb, nutrient-rich
Customizable with your favorite toppings
Elegant enough for date night, simple enough for weekdays

What You’ll Need for This Keto Steak & Zoodles

For the steak:
2 ribeye or sirloin steaks (8 oz)
1 tbsp olive oil
Salt & pepper, to taste
For the zoodles:
2 medium zucchinis, spiralized
2 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Pinch of red pepper flakes (optional)

Step-by-Step Preparation

Pat steaks dry and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side (for medium-rare) or to desired doneness. Remove and let rest.
In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
Add zoodles, tossing quickly for 2–3 minutes until just tender but not mushy.
Stir in Parmesan cheese, parsley, and red pepper flakes if using.
Slice steaks against the grain and serve over the zoodles.

FAQ

Can I use a different cut of steak?
Yes, flank, strip, or filet mignon all work well.
Do I need a spiralizer for zoodles?
A spiralizer works best, but you can also use a julienne peeler or buy pre-spiralized zucchini.
How do I keep zoodles from getting soggy?
Cook them quickly over medium-high heat and avoid overcrowding the pan.
Can I add sauce?
Yes, a splash of heavy cream or Alfredo sauce works beautifully.

Variations & Substitutions

Add sautéed mushrooms for an earthy flavor
Top with blue cheese crumbles for richness
Swap zucchini for spaghetti squash for a heartier base
Add cherry tomatoes for a pop of color

Serving Suggestions

Serve with a side Caesar salad for a full keto dinner
Pair with a glass of sparkling water with lemon
Enjoy as a romantic dinner for two with candles 🕯️
Make it meal prep friendly by storing steak and zoodles separately

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