Keto Lemon Garlic Steak Bites

There's something about the sizzle of steak hitting hot oil that just stops time in the kitchen. One weeknight, I was standing at my stove feeling uninspired, staring at a sirloin I'd thawed that morning, when it occurred to me that cutting it into bite-sized pieces might be the answer to faster, easier cooking. The lemon garlic butter came next—a natural pairing that felt bright against the richness of the meat. Thirty minutes later, I was plating something that tasted restaurant-quality, but without the complexity.

I made this for my partner on a random Tuesday when we both needed something grounding and satisfying. Watching them close their eyes after that first bite—that butter dripping down their chin—reminded me that the best meals aren't always the complicated ones. Sometimes it's just good meat, good fat, and something bright to cut through it all.

Ingredients

• Sirloin steak, cut into 1-inch cubes (1.5 lbs): Sirloin is lean enough to stay tender when seared quickly, but still carries enough marbling to keep things juicy. I learned early on that cutting it yourself instead of buying pre-cut saves money and lets you control the size for even cooking.
• Salt and black pepper: These aren't just seasoning—they're the foundation. I use salt generously on the steak before it hits the pan because it helps develop that golden crust.
• Smoked paprika (1/2 tsp): This adds a subtle depth without overpowering the lemon. It's the quiet backbone of the savory flavor.
• Olive oil (2 tbsp for searing): High heat demands an oil with a high smoke point. I keep this bottle separate from my finishing oils.
• Unsalted butter (4 tbsp): Unsalted lets you control the salt level in the sauce. I always melt it gently so it stays silky rather than browning too fast.
• Garlic, minced (4 cloves): Mince it fine so it dissolves into the butter rather than sitting in chunks. Fresh garlic makes all the difference here.
• Lemon zest and juice: The zest carries oils that juice alone can't deliver, so don't skip it. Fresh lemons are non-negotiable for this dish.
• Fresh parsley (2 tbsp, chopped): This finishes the plate with color and a fresh herbal note that prevents the butter from feeling heavy.
• Brussels sprouts, halved (1 lb): Halving them flat side down means that cut surface gets direct heat, creating the caramelization that makes them irresistible.

Instructions

Heat your oven and prep the Brussels sprouts:

Start at 425°F and arrange your Brussels sprouts cut side down on a baking sheet. The high heat is crucial—it creates that crispy, golden exterior while keeping the insides tender. Drizzle with oil and season generously, then slide them in.

Season your steak cubes:

While the sprouts roast, toss your steak pieces with salt, pepper, and smoked paprika. Don't be shy with the seasoning—these small surfaces need it to form a proper crust.

Sear the steak until golden:

Sear the steak until golden:

Get your skillet smoking hot with 2 tbsp of oil, then lay the steak pieces down in a single layer. Resist the urge to move them for 2 to 3 minutes per side—that stillness is what builds the crust. Work in batches if your pan feels crowded.

Build the lemon garlic butter sauce:

Lower the heat, melt the butter, and add garlic for just 30 seconds—you're looking for fragrant, not brown. Then add lemon zest and juice, letting them warm through for a minute so the flavors marry.

Toss and finish:

Return the steak bites to the pan and coat them thoroughly in that silky butter. The residual heat will warm everything through without drying out the meat.

Save

There was a moment during that first Tuesday night when everything came together at once—the steak resting on warm plates, the Brussels sprouts crispy and golden, that lemon butter still warm in the pan. I spooned it over everything, and suddenly we weren't just eating dinner. We were having an experience that felt intentional and complete, even though I'd thrown it together on a whim.

Cooking Steak Bites vs. a Whole Steak

The beauty of cutting steak into bites is the surface area. More edges mean more crust, and more crust means more flavor. You're also looking at a much shorter cooking time, which means less risk of overcooking. I started making these after realizing that sometimes simplicity beats precision—no need for a meat thermometer if your pieces are this small and uniform.

Why Brussels Sprouts and Steak Are Perfect Together

Roasted Brussels sprouts have this sweetness that emerges when they caramelize, and that sweetness plays beautifully against the richness of butter and the brightness of lemon. They're also sturdy enough to hold up next to a strong flavored protein without disappearing. Once I realized these two belonged on the same plate, I stopped ordering other sides entirely.

Make It Your Own

This recipe is forgiving enough to bend without breaking. I've swapped in ribeye when sirloin wasn't on hand, added red pepper flakes for heat, and once even threw in a splash of white wine to the butter. The core technique stays the same, and the results are always solid. Think of this as a formula rather than a rule.

• If you want more heat, add a pinch of crushed red pepper to the butter sauce just before returning the steak.
• Ribeye or New York strip will give you more marbling and a richer flavor, though they cook at the same speed.
• A dry Chardonnay or Sauvignon Blanc pairs beautifully and won't overpower the delicate lemon.

Save

This is the kind of meal that makes you feel capable in the kitchen without demanding your entire evening. Once you nail the rhythm, it becomes something you reach for when you want to feel satisfied without the stress.

Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin steak cubes are ideal for their tenderness and flavor, but ribeye or New York strip can be used as alternatives for richer taste.

→ How do I achieve perfectly roasted Brussels sprouts?

Roast halved Brussels sprouts at 425°F (220°C) with olive oil, salt, and pepper, cut side down, flipping halfway until golden and crisp on edges.

→ Can I prepare the lemon garlic butter sauce ahead?

Yes, you can prepare the garlic butter sauce shortly before finishing the steak bites to preserve freshness and flavor intensity.

→ What wine pairs well with this dish?

A dry Chardonnay or Sauvignon Blanc complements the lemony butter and roasted sprouts, enhancing the overall dining experience.

→ Is this dish suitable for a low-carb diet?

Absolutely. Using sirloin, butter, and Brussels sprouts keeps the dish flavorful while maintaining low carbohydrate content.