Save There's something about the sizzle of steak hitting a hot pan that makes everything else fade away, even on my busiest weeknights. I discovered this combination purely by accident one evening when I was trying to use up some Brussels sprouts before they wilted, and honestly, the lemon garlic butter was meant for the vegetables first. But then the steak bites went into that same skillet after searing, and suddenly I had something that felt restaurant-worthy but took less time than ordering takeout. The keto part was just a bonus—turns out what tastes indulgent can also be exactly what your body needs.
I made this for my partner on a random Tuesday when he mentioned feeling tired of his usual meal prep routine, and watching his face when he tasted that first steak bite with the lemon butter coating was worth every minute of prep. He actually paused mid-chew, which almost never happens, and asked if I'd started taking cooking classes. I hadn't—I just finally understood that simple ingredients treated with intention are almost always better than complicated ones rushed.
Ingredients
- Sirloin steak, cut into 1-inch cubes (1.5 lbs): Sirloin is forgiving enough for quick searing but still delivers real flavor and tenderness when you don't overcook it, which honestly saved me when I was learning to judge doneness by feel rather than a thermometer.
- Salt (1 tsp) and black pepper (1/2 tsp): These are the foundation, so don't skip seasoning the steak cubes generously before they hit the pan, even if it feels like too much at first.
- Smoked paprika (1/2 tsp): This adds an unexpected depth that makes people wonder if you used some secret spice, plus it gives the seared surface that gorgeous color.
- Olive oil (2 tbsp for steak, 2 tbsp for Brussels sprouts): The high heat needs a fat that won't smoke, and olive oil's flavor complements both the steak and the caramelization on the sprouts.
- Unsalted butter (4 tbsp): This is where the magic lives—unsalted butter lets you control the salt level and gives you that silky sauce that coats every bite.
- Garlic, minced (4 cloves): Mince it right before you use it so the aroma stays bright and assertive rather than fading into the background.
- Lemon zest and fresh lemon juice (zest of 1 lemon, 2 tbsp juice): The zest gives bursts of brightness while the juice adds acidity that cuts through the richness—together they prevent the butter from feeling heavy.
- Fresh parsley, chopped (2 tbsp): This is the final flourish that makes the dish look alive and adds a fresh herbal note at the very end.
- Brussels sprouts, trimmed and halved (1 lb): Look for smaller, firmer ones if you can, as they caramelize more evenly and get crispier at the edges, which is honestly the best part.
Instructions
- Start the oven and prep the vegetables:
- Preheat to 425°F while you trim and halve your Brussels sprouts. I learned to cut them with the flat side down on the baking sheet—this is where the real caramelization happens, and you'll see why halfway through roasting when those cut surfaces turn golden and crispy.
- Roast the Brussels sprouts:
- Toss them with olive oil, salt, and pepper, then spread them cut side down on a baking sheet. Roast for 20 to 25 minutes, flipping once halfway through—you're looking for edges that are browned and crispy while the insides stay tender.
- Season the steak cubes:
- While the sprouts are roasting, sprinkle your cubed steak with salt, pepper, and smoked paprika, making sure every piece gets coated. This is the moment to be generous—the seasoning creates that flavorful crust when you sear.
- Sear the steak to perfection:
- Heat olive oil in a large skillet over high heat until it's shimmering, then add the steak cubes in a single layer and resist the urge to move them around. Let each side develop a deep golden-brown crust for 2 to 3 minutes before flipping, and if your pan feels crowded, work in batches—overcrowding drops the temperature and you lose that sear.
- Build the lemon garlic butter sauce:
- Lower the heat to medium and melt the butter in the same skillet, letting it get all those browned bits from the steak. Add the minced garlic and let it toast for about 30 seconds until you can smell its sweetness, then add the lemon zest and juice—the sauce will smell incredibly bright and aromatic.
- Finish and serve:
- Return the steak bites to the skillet and toss them gently in that lemon garlic butter, coating every piece. Sprinkle the fresh parsley over everything right at the end, then plate alongside those crispy Brussels sprouts.
Save There was this moment during a quiet dinner when my entire family actually put their phones down without being asked, all because they were too focused on the combination of buttery, lemony steak and those crispy Brussels sprouts. Food doesn't have to be complicated or time-consuming to create those small moments of connection.
The Secret to Perfect Steak Bites
The key is understanding that a high heat sear locks in the juices and creates that crust that makes steak taste like steak. I used to think I had to keep the heat moderate and cook longer, which just made the meat dry. Once I committed to high heat and shorter cooking time, everything changed—my steak came out tender and juicy every single time. You're not looking for steak cooked all the way through at this stage; the carryover cooking from the residual heat in the pan continues after you remove it, so aim for one degree of doneness less than you actually want.
Why Brussels Sprouts Deserve Your Respect
Most people grew up thinking Brussels sprouts were bitter and mushy, probably because that's how they were served in school cafeterias or boiled into submission. Roasting transforms them completely—the dry heat caramelizes their natural sugars while the cut side creates this almost crispy, lacy texture that becomes genuinely addictive. The secret is getting them hot enough and giving them enough time, which is why that 425°F oven matters. I stopped thinking of them as a vegetable side and started thinking of them as the real star, because honestly, people often eat around the Brussels sprouts to focus on them when I serve this dish.
Building Flavor Layers
This dish works because you're not just throwing ingredients together—you're creating moments of flavor building on each other. The steak gets its foundation seasoning, then develops a savory crust from searing, then gets dressed in a sauce that's buttery, bright, and aromatic. Each layer serves a purpose, and skipping any of them flattens the whole experience. The fresh parsley at the end isn't just decoration; it's the final wake-up call that says "hey, this is alive and fresh and special."
- Don't add the lemon juice until the butter is melted and the garlic is fragrant, or the acidity will prevent the butter from emulsifying properly.
- If you accidentally overcook the steak, the lemon butter can still rescue it by adding moisture and brightness that covers any dryness.
- Taste the sauce before finishing and adjust lemon or salt to your preference—this is your moment to make it exactly how you like it.
Save This recipe became my answer to the question of how to eat something that feels indulgent while still honoring what you're trying to do with your body. Every time I make it, someone asks for the recipe, and I love watching them realize that delicious and simple aren't mutually exclusive.
Kitchen Questions
- → What cut of beef works best for steak bites?
Sirloin is ideal for its balance of tenderness and affordability, but ribeye or New York strip work beautifully too. Choose well-marbled cuts for the juiciest results.
- → How do I know when the steak is done?
Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium. The steak continues cooking slightly after removing from heat, so factor in residual heat.
- → Can I prepare the Brussels sprouts ahead?
Trim and halve the sprouts up to a day in advance. Store them in an airtight container in the refrigerator with a paper towel to absorb moisture.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or dry Chardonnay complements the lemon garlic butter beautifully. For red wine lovers, a light Pinot Noir works without overpowering the delicate flavors.
- → How can I add more heat to the dish?
Add crushed red pepper flakes to the butter sauce or dust the steak with cayenne before searing. A splash of hot sauce in the lemon butter creates a spicy zesty finish.
- → Is this suitable for meal prep?
Absolutely. Store steak bites and Brussels sprouts separately in airtight containers. Reheat gently in a skillet to maintain the tender texture and avoid overcooking the beef.