Save There's something almost meditative about watching steak cubes hit a screaming hot skillet—that violent sizzle that fills your kitchen with such an honest, meaty smell. I stumbled onto this dish on a weeknight when I was tired of complicated recipes and wanted something that felt indulgent without the guilt, especially now that I'm trying to keep carbs low. The lemon garlic butter component came from me over-thinking a pan sauce and realizing that sometimes the simplest approach, where you let good ingredients speak for themselves, actually wins. Those Brussels sprouts roasting in the oven while the steak gets its moment on the stovetop meant everything was ready at the exact same time—no cold plates, no reheating. It became one of those meals I make when I want to feel like I actually know what I'm doing in the kitchen.
I made this for my partner on a random evening when we'd both had awful days at work, and somehow the smell of garlic hitting warm butter seemed to shift the entire mood in our apartment. We ate standing at the counter because we couldn't wait, and somewhere between the first and second bite, we both stopped talking and just looked at each other knowingly. That's when I knew this recipe was a keeper—not because it's complicated or impressive, but because it tastes like you actually care.
Ingredients
- Sirloin steak, cut into 1-inch cubes (1.5 lbs): Sirloin is forgiving enough that even if you're not a steak expert, these bites come out tender and flavorful; the one-inch size means they cook through in just a couple of minutes.
- Salt, black pepper, smoked paprika: This trio seasons the meat simply but with enough personality that every bite has depth—the paprika especially adds a subtle smokiness that makes people ask what your secret is.
- Olive oil (2 tbsp for searing): You need a high smoke point oil here, and olive oil's flavor won't overwhelm the steak; resist the urge to crowd the pan.
- Unsalted butter (4 tbsp): Unsalted gives you control over the final salt level, and butter is where the luxury of this dish lives—don't skip it or substitute.
- Garlic, minced (4 cloves): Mince it yourself right before cooking; pre-minced garlic tastes vaguely like regret and will betray you here.
- Lemon zest and juice (1 lemon, about 2 tbsp juice): The zest brings brightness and aromatic oil while the juice cuts through the richness—always use fresh lemon because bottled is pale and tired by comparison.
- Fresh parsley, chopped (2 tbsp): This is your finishing touch that makes everything look intentional and tastes fresh; it's not decorative, it actually matters.
- Brussels sprouts, trimmed and halved (1 lb): Halving them flat-side down on the baking sheet is the secret to that crispy, caramelized exterior that happens in less than 25 minutes.
- Olive oil for roasting (2 tbsp): A separate amount from the searing oil ensures the sprouts get enough fat to brown properly and crisp up.
Instructions
- Heat your oven and get Brussels sprouts going:
- Preheat to 425°F and toss those halved sprouts with olive oil, salt, and pepper—the high heat means they'll caramelize fast. Spread them flat side down on a baking sheet and don't stir them for at least 10 minutes; let them sit and develop that golden crust you're actually after.
- Season your steak while the sprouts roast:
- Toss those cubes with salt, pepper, and smoked paprika, making sure every surface gets touched. Let them sit at room temperature for a few minutes while you heat your skillet—cold meat hitting hot oil won't sear properly.
- Sear the steak hard and fast:
- Get your skillet screaming hot with the olive oil, then lay in the steak cubes in a single layer—overcrowding means they'll steam instead of sear, and nobody wants that. Let them sit undisturbed for 2-3 minutes per side until they're deeply browned, working in batches if you need to.
- Flip the Brussels sprouts halfway through:
- Around the 12-minute mark, flip them so the other flat side gets its turn at the heat. They're done when the edges look almost charred and the insides are tender.
- Build your butter sauce in the same skillet:
- Lower the heat to medium, add butter to the same pan where the steak lived, and let it melt. Add minced garlic and cook for just 30 seconds—any longer and it starts to burn—then stir in lemon zest and juice and let that bubble together for a minute.
- Bring everything together:
- Return those steak bites to the skillet and toss them through the butter sauce so every piece gets glossy and coated. Finish with fresh parsley and a small pinch of salt if it needs it.
- Plate and serve immediately:
- This dish doesn't wait well, so get everything onto plates while the butter is still warm and the sprouts are still crispy.
Save This meal became proof to me that you don't need complicated technique or a dozen ingredients to feel like you've actually cooked something meaningful. There's honesty in simplicity, especially when each component—the steak, the vegetable, the butter—is treated with respect and not overthought.
Why This Works as a Keto Dinner
Low-carb doesn't mean boring, and this dish proves it every single time I make it. The steak provides substantial protein, the butter sauce feels indulgent without apology, and the Brussels sprouts bring both nutrition and volume without spiking your carbs. You're not eating tiny portions or feeling deprived—you're eating like you're celebrating something, which is kind of the point of cooking at home in the first place.
Timing and Temperature Matter
The reason this meal comes together so cleanly is that both components cook at high temperatures without requiring your constant attention. Getting your oven preheated before you touch anything else means the Brussels sprouts are already caramelizing while you're seasoning the steak, and by the time you're done searing, they're ready to come out. Temperature control is less about precision and more about understanding that high heat creates flavor—the crust on the steak and the crispy edges on the sprouts come from actual caramelization, not just heating things up.
Variations and Ideas You Can Try
Once you understand the bones of this dish, it invites tinkering in the best way. I've added crushed red pepper to the butter sauce for a little heat, swapped the Brussels sprouts for asparagus in summer, and even used different cuts of steak depending on what I'm in the mood for and what's on sale. The framework stays the same—seared meat, a bright butter sauce, roasted vegetables—but you can make it your own.
- Ribeye or New York strip will give you more marbling and richness if you want to feel extra indulgent.
- A pinch of crushed red pepper or fresh thyme added to the butter sauce transforms the flavor profile completely.
- Asparagus, green beans, or even baby broccoli work beautifully if you want to rotate vegetables or follow what's in season.
Save This is the kind of meal that reminds you why you cook at home—no fuss, honest flavors, and the kind of nourishment that feels both simple and complete. Make it on a night when you want to feel capable and satisfied with minimal stress.
Recipe Questions
- → What cut of steak works best?
Sirloin is ideal for balance of tenderness and affordability. Ribeye or New York strip also work beautifully for extra marbling and richness.
- → How do I know when the steak is done?
Sear 2–3 minutes per side for medium-rare to medium. The internal temperature should reach 130–135°F for medium-rare or 140–145°F for medium.
- → Can I make this dairy-free?
Substitute butter with olive oil or ghee if strictly dairy-free. The lemon and garlic still provide plenty of flavor without dairy.
- → What other vegetables pair well?
Roasted cauliflower, broccoli, or asparagus work wonderfully. Just adjust roasting time based on vegetable thickness.
- → Can I prepare components ahead?
Cut steak and trim Brussels sprouts in advance. Keep steak refrigerated and seasoned until ready to cook for best texture.