Keto Lemon Garlic Butter Steak (Print Version)

Juicy steak cubes in lemon garlic butter served with caramelized Brussels sprouts

# What You'll Need:

→ Steak Bites

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp salt
03 - 0.5 tsp black pepper
04 - 0.5 tsp smoked paprika
05 - 2 tbsp olive oil

→ Lemon Garlic Butter

06 - 4 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - Zest of 1 lemon
09 - 2 tbsp fresh lemon juice
10 - 2 tbsp fresh parsley, chopped

→ Roasted Brussels Sprouts

11 - 1 lb Brussels sprouts, trimmed and halved
12 - 2 tbsp olive oil
13 - 0.5 tsp salt
14 - 0.25 tsp black pepper

# How to Make It:

01 - Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Spread on baking sheet with cut side down.
02 - Roast for 20-25 minutes, flipping once halfway through, until golden and crispy on the edges.
03 - While Brussels sprouts roast, season 1.5 lbs sirloin steak cubes with 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika.
04 - Heat 2 tbsp olive oil in large skillet over high heat. Add steak cubes in single layer, working in batches if necessary. Sear 2-3 minutes per side until browned and cooked to desired doneness. Transfer to plate and tent with foil.
05 - Reduce heat to medium in same skillet. Melt 4 tbsp unsalted butter. Add 4 minced garlic cloves and sauté 30 seconds until fragrant. Stir in lemon zest and 2 tbsp lemon juice; cook 1 minute.
06 - Return steak bites to skillet and toss to coat evenly in lemon garlic butter sauce. Sprinkle with 2 tbsp chopped fresh parsley.
07 - Arrange steak bites on serving plates with roasted Brussels sprouts alongside.

# Additional Tips::

01 -
  • It comes together faster than takeout, and tastes infinitely better than anything delivered in a box.
  • The Brussels sprouts get crispy and caramelized while you're focused on the steak, so you're really cooking two things at once without the stress.
  • You get that restaurant-quality lemon garlic butter flavor without any cream or complicated technique.
02 -
  • Don't overcrowd the skillet when searing the steak—I learned this the hard way when I tried to save time and ended up with steamed gray cubes instead of golden-brown seared bites, which completely changed the dish.
  • The steak will continue cooking slightly after you remove it from the pan, so if you're aiming for medium-rare, pull it off when it still looks just barely pink in the thickest part.
03 -
  • Dry your steak cubes with a paper towel before seasoning—any excess moisture will steam instead of sear, and that's the difference between restaurant-quality and homemade.
  • Make sure your skillet is truly hot before the steak goes in; if it's not, you'll hear a gentle sizzle instead of an aggressive one, which is your sign that the pan isn't ready yet.
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