Keto Lemon Garlic Steak Bites

There's something almost meditative about the sizzle of steak hitting hot oil, especially when you're cooking for people who've given up bread and pasta. My sister called one Tuesday evening asking what I was making for dinner, and when I described these lemon garlic butter steak bites, she showed up within an hour. That's when I knew I'd stumbled onto something special, the kind of meal that makes keto feel less like restriction and more like indulgence.

I made this for a dinner party where half the guests were keto and half weren't, and something remarkable happened. Everyone served themselves the same thing. Nobody asked what the carb count was or looked for an alternative, they just loaded their plates and ate contentedly. That's when I realized this wasn't a diet recipe dressed up to be respectable, it was just genuinely delicious food that happened to fit the macros.

Ingredients

• Sirloin steak, 1.5 lbs cut into 1-inch cubes: Sirloin is forgiving and flavorful without the price tag of prime cuts. The 1-inch size matters because it sears quickly and stays tender, small enough that you get a good crust but large enough to stay juicy inside.
• Salt, 1 tsp: Go a bit heavier than you think you need on the raw meat, it seasons deeply into the cubes.
• Black pepper, 1/2 tsp: Freshly ground makes a noticeable difference here since there's nowhere for stale pepper to hide.
• Smoked paprika, 1/2 tsp: This is the ingredient that made me stop making plain steak bites. It adds depth without changing what you're eating.
• Olive oil, 2 tbsp for steak plus 2 tbsp for Brussels sprouts: Use something you don't mind heating to high temperatures, the flavor isn't the point here.
• Unsalted butter, 4 tbsp: Unsalted gives you control over the final salt level, which matters when the lemon juice is already adding brightness.
• Garlic, 4 cloves minced: Don't use the jarred stuff for this, the fresh garlic becomes almost sweet when it meets the hot butter.
• Lemon zest and juice: The zest is where the lemon flavor lives, the juice is just the final acid that ties everything together.
• Fresh parsley, 2 tbsp chopped: A small amount at the end makes the dish look intentional rather than just seared meat in a pan.
• Brussels sprouts, 1 lb trimmed and halved: Buy them whole if possible and trim them yourself, pre-cut ones sometimes sit too long and taste bitter.

Instructions

Get your oven ready and start the Brussels sprouts:

Preheat to 425°F and while it heats, toss your halved Brussels sprouts with olive oil, salt, and pepper. Spread them cut side down on a baking sheet, this flat surface is what gets you that golden, crispy bottom.

Season the steak while you wait:

Sprinkle your cubes with salt, pepper, and smoked paprika. Don't be shy, the seasoning needs to coat each piece evenly.

Sear the meat in batches:

Heat 2 tbsp olive oil in a large skillet over high heat until it shimmers. Working in batches so you don't crowd the pan, lay the steak cubes in a single layer and don't move them for 2-3 minutes, you're waiting for a brown crust to form. Flip and cook another 2-3 minutes until the interior reaches your preferred doneness, then remove to a plate and tent loosely with foil to keep warm.

Build the butter sauce:

Lower the heat to medium in the same skillet, add 4 tbsp butter and let it melt. Add your minced garlic and listen for it to stop sizzling slightly, that's when it's fragrant but not burned, usually about 30 seconds. Stir in the lemon zest and juice and let it bubble gently for a minute.

Bring it all together:

Return the steak bites to the pan, toss them gently in the butter sauce until coated, and sprinkle with fresh parsley. Taste the sauce and adjust salt or lemon if needed, sometimes your lemon is juicier than expected.

Plate and serve:

Divide the steak bites between plates with the butter sauce spooned over top, and arrange the roasted Brussels sprouts on the side. Pour any pan juices over everything if you're feeling generous.

Save

My roommate walked into the kitchen while I was making this and just stood there, breathing in the smell of garlic and butter hitting the pan while the oven hummed behind us. She didn't say anything, just wordlessly started setting the table. Sometimes food does that, makes people stop moving for a moment.

The Brussels Sprouts Are Not A Side Dish

I used to make roasted Brussels sprouts as an obligation, something to complete the plate. Somewhere between the caramelizing and the flipping, they became the reason I made this meal. They're crispy on the outside, tender in the middle, and somehow less sulfurous than steamed versions even though they've spent more time in heat. The key is cutting them in half so the flat surface kisses the pan, and flipping them halfway through so both sides get golden. Don't wash them until you're ready to cut them, excess moisture is the enemy of crispiness.

Why Lemon Matters More Than You'd Think

Lemon and butter is not a revolutionary combination, but using both the zest and the juice is what separates this from just melted butter with steak. The zest gives you the aromatic lemon flavor, the juice provides acid that cuts the richness and makes every bite feel bright rather than heavy. If you only use juice, it tastes sour, if you only use zest, it's muted, both together is balance.

Making This Meal Feel Effortless

The magic of this recipe is that most of it happens in parallel, the Brussels sprouts roast while you sear the steak, the butter sauce comes together in the same pan. Prep your ingredients before you start cooking, have your garlic minced and lemon zest ready, cut your Brussels sprouts in advance if you want. That small act of organization makes the cooking feel calm rather than rushed, and calm cooks make better food.

• If you're cooking for fewer people, the recipe halves easily and you'll have fewer dirty pans to prove it.
• Leftovers reheat beautifully in a warm skillet with a small knob of butter, though honestly they rarely make it to the next day.
• The steak bites are done when they feel gently firm when pressed, not hard, that's medium rare and it stays tender when reheated.

Save

This is the meal I make when I want to feel like I'm taking care of people, or taking care of myself. It's simple enough for a Tuesday night and impressive enough for company.

Recipe Q&A

→ What cut of steak works best?

Sirloin steak is ideal for bite-sized pieces due to its tenderness and flavor, but ribeye or New York strip can also be used.

→ How do I get the Brussels sprouts crispy?

Roast Brussels sprouts cut side down at high heat (425°F) to caramelize and crisp the edges.

→ Can I prepare this dish ahead?

Yes, you can roast the Brussels sprouts in advance and reheat them while preparing the steak bites in a skillet.

→ What adds depth to the steak seasoning?

Smoked paprika combined with salt and pepper enhances the savory flavor of the steak cubes.

→ How is the lemon garlic butter made?

Butter is melted with minced garlic, then lemon zest and juice are added and cooked briefly to release fresh citrus notes.