Save It There's something almost meditative about the sizzle of steak hitting hot oil, that moment when you know everything's about to come together. I discovered this particular combination on a weeknight when I had good meat, fresh lemons from the market, and Brussels sprouts that needed rescuing from the crisper drawer. What started as a simple dinner became the meal I keep coming back to, especially on nights when I want something that feels indulgent but keeps me grounded in my keto goals.
I made this for my sister during her first week trying keto, and watching her face when she bit into a steak cube coated in that lemon garlic butter told me everything. She'd been nervous about giving up her favorite foods, but this dish proved that eating low-carb didn't mean sacrificing flavor or feeling full and happy. We've made it together several times since, and now it's become our go-to when we want to celebrate the fact that healthy eating doesn't have to feel like a compromise.
Ingredients
- Sirloin steak, 1.5 lbs cut into 1-inch cubes: Sirloin has enough marbling to stay tender even when cut small, and it accepts seasoning beautifully without the price tag of premium cuts.
- Salt and black pepper: These aren't afterthoughts; they're the foundation that lets the beef taste like itself.
- Smoked paprika, 1/2 tsp: This adds depth without heat, a subtle reminder that you're eating something intentional.
- Olive oil, 2 tbsp for searing: Use regular olive oil here, not extra virgin, since high heat will destroy the delicate flavors anyway.
- Unsalted butter, 4 tbsp: This is where the magic lives; I learned to use unsalted so I can control exactly how much salt touches the final dish.
- Garlic, 4 cloves minced: Fresh garlic makes a visible difference; jarred garlic can taste metallic by comparison, especially in something this simple.
- Lemon zest and juice: The zest adds brightness the juice alone can't deliver, and together they cut through the richness without needing cream.
- Fresh parsley, 2 tbsp chopped: This does more than garnish; it adds a grassy freshness that makes you taste everything else more clearly.
- Brussels sprouts, 1 lb trimmed and halved: Cut side down on the pan lets them develop a crispy, caramelized exterior that's almost sweet.
Instructions
- Get your oven ready and prep the sprouts:
- Preheat to 425°F while you toss Brussels sprouts with olive oil, salt, and pepper. Spread them cut side down on a baking sheet and let them roast for 20 to 25 minutes, flipping once halfway through, until their edges turn golden and crispy.
- Season the steak:
- While the sprouts work their magic in the oven, dust your steak cubes with salt, pepper, and smoked paprika. Let them sit for a minute so the seasonings cling properly.
- Sear the steak until it's golden:
- Heat 2 tbsp olive oil in a large skillet over high heat until it shimmers. Add steak cubes in a single layer (work in batches if your pan feels crowded) and sear for 2 to 3 minutes per side until browned and cooked to your liking. The outside should look almost caramelized.
- Build the butter sauce:
- Lower heat to medium and melt butter in the same skillet. Add minced garlic and let it sauté for about 30 seconds until it smells incredible, then stir in lemon zest and juice and let it bubble for a minute.
- Bring it all together:
- Return the steak bites to the skillet, tossing them gently to coat in that lemon garlic butter. Sprinkle fresh parsley over everything and serve alongside those crispy roasted Brussels sprouts.
Save It This dish has a way of making you feel like you've done something special, even on nights when you're exhausted. There's something about the combination of seared meat, bright citrus, and vegetables that have caramelized into something unrecognizable that makes keto feel less like restriction and more like abundance.
The Secret Behind Perfect Steak Bites
Temperature control is everything here, and I learned this the hard way after making rubbery steak cubes more times than I'd like to admit. The key is searing over genuinely high heat for just the right amount of time, then stepping away. I used to fuss over them, moving them around the pan constantly, until a friend watched me cook and said, 'Stop poking at it.' She was right. When you leave them alone, the Maillard reaction creates that beautiful crust while the inside stays tender.
Why This Works as a Keto Meal
The fat from the butter and olive oil keeps you satisfied for hours, while the protein from the steak powers your body without any blood sugar spike. The Brussels sprouts add just enough carbs to feel like you're eating something substantial, but not so many that you're knocked out of ketosis. This isn't a meal that feels like you're dieting; it's a meal that feels like living well.
Making It Your Own
The beauty of this recipe is how easily it adapts to what you have on hand or what you're craving. I've made it with different cuts of steak, added different herbs, even swapped the Brussels sprouts for broccoli on nights when that's what called to me. The structure stays solid because the lemon garlic butter is what ties everything together, and that combination feels close to perfect.
- If you like heat, a pinch of crushed red pepper stirred into the butter sauce transforms the whole dish into something more assertive and exciting.
- Ribeye or New York strip work beautifully if you want something richer, though they'll cost you more and cook slightly faster due to their fat content.
- Fresh thyme or chives scattered over the top at the end add another layer of herbaceous flavor that makes people wonder what you did differently.
Save It This meal has become my answer to the question of what good food looks like when you're eating mindfully. It's proof that keto cooking doesn't require sacrifice, just intention and the right ingredients.
Recipe FAQs
- → What cut of steak works best for bites?
Sirloin is excellent for steak bites due to its balance of tenderness and flavor. Ribeye or New York strip also work beautifully and offer slightly more marbling for added richness.
- → How do I know when the steak is done?
Sear for 2–3 minutes per side for medium-rare to medium doneness. Use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium. Remember the steak continues cooking slightly while resting.
- → Can I prepare the Brussels sprouts ahead of time?
Yes! Trim and halve the sprouts up to a day in advance. Store them in an airtight container in the refrigerator. Toss with oil and seasonings just before roasting for best results.
- → What wine pairs well with this dish?
A dry Chardonnay complements the buttery sauce beautifully, while Sauvignon Blanc's bright acidity matches the lemon. If you prefer red, a light Pinot Noir works without overpowering the delicate flavors.
- → How do I store leftovers?
Keep steak bites and Brussels sprouts in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain tenderness—avoid microwaving, which can toughen the steak.
- → Is this dairy-free option available?
Substitute the butter with ghee if you're lactose-intolerant, or use olive oil for a completely dairy-free version. The sauce will have a slightly different flavor profile but still delicious.