Picture a skillet snapping with color: emerald brussels sprouts blistering cut-side down, steak bites searing to a mahogany crust, and ribbons of butter melting into a garlicky, lemony gloss.
Imagine the aroma—nutty sprouts, sweet browned garlic, and rich beef—filling the kitchen with that cozy, come-to-the-table signal.
This recipe matters to me because it proves dinner can be both deeply satisfying and unfussy: one pan, quick cooking, big flavor.
It’s the kind of meal that fits life—busy weeknights when time’s tight, date-night in when you want something special, or Sunday suppers when everyone’s home and hungry.
When a late practice ran long and we’d twenty minutes to feed tired kids and two adults, these garlic butter steak bites and caramelized sprouts saved us—protein, veg, and sauce all in one pan, no complaints at the table.
You’ll get crisp, juicy, and bright in every bite.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with garlicky butter and lemon brightness
- Achieves steakhouse sear without grilling or special equipment
- Cooks fast: dinner ready in about 30 minutes
- Balances protein and veggies in one skillet
- Scales easily for weeknights or entertaining
Ingredients
- 1.5 lb sirloin steak, cut into 1-inch cubes — pat very dry for best sear
- 1 lb brussels sprouts, trimmed and halved — choose similar sizes for even cooking
- 3 tbsp unsalted butter, divided — high-quality butter for rich sauce
- 2 tbsp olive oil, divided — use a high smoke point extra-light variety
- 4 cloves garlic, minced — fresh, not pre-minced, for bold flavor
- 1 tsp kosher salt, divided — Diamond Crystal preferred for control
- 1/2 tsp black pepper, divided — freshly ground for brighter spice
- 1/2 tsp smoked paprika — adds subtle smoky depth
- 1/4 tsp crushed red pepper flakes, optional — adjust heat to taste
- 1 tbsp fresh lemon juice — adds brightness at the end
- 2 tbsp fresh parsley, chopped — flat-leaf for cleaner flavor
Step-by-Step Method
Season the Steak
Pat steak cubes very dry. Toss with 1/2 tsp kosher salt, 1/4 tsp black pepper, and smoked paprika. Coat evenly so spices adhere. Let sit while you prep other ingredients. This quick seasoning builds flavor and helps develop a crust.
Keep meat in a single layer on a plate to avoid steaming later.
Sear the Brussels Sprouts
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering. Place sprouts cut-side down in a single layer. Season with 1/2 tsp salt and 1/4 tsp pepper.
Sear undisturbed for 3 to 4 minutes to caramelize. Stir, add 1 tbsp butter, and cook 3 to 4 minutes more until browned and crisp-tender. Transfer to a bowl.
Sear the Steak Bites
Return skillet to high heat and add 1 tbsp olive oil. Arrange half the steak in a single layer without crowding. Sear 1 to 2 minutes per side until browned with a pink center.
Transfer to a plate. Repeat with remaining steak. Work quickly to keep the pan hot. Reserve any juices released on the plate.
Build the Garlic Butter
Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Stir in minced garlic and optional red pepper flakes.
Cook 30 seconds until fragrant, scraping up browned bits with a wooden spoon. Avoid browning the garlic. The fond dissolves into the butter, creating a flavorful base for the sauce.
Combine and Toss
Return steak bites and brussels sprouts, plus any collected juices, to the skillet. Toss in the garlic butter for about 1 minute to coat and warm through.
Remove from heat. Finish with fresh lemon juice and chopped parsley. Toss again to distribute. Rest 5 minutes so juices settle, then serve hot. Taste and adjust seasoning.
Ingredient Swaps
- Steak: Use boneless chicken thighs (cut in 1-inch pieces), pork tenderloin cubes, or extra-firm tofu/tempeh for a vegetarian option; mushrooms (cremini/portobello) make a meaty plant-based swap.
- Brussels sprouts: Swap with broccoli florets, broccolini, green beans, or asparagus (adjust cook time—these cook faster).
- Butter: Use ghee for higher heat, plant-based butter for dairy-free, or finish with a drizzle of olive oil if avoiding dairy.
- Olive oil: Any neutral high-heat oil works (avocado, grapeseed, canola).
- Garlic: Garlic powder (1/2–1 tsp) in a pinch; add at the end to avoid burning.
- Spices: Smoked paprika → sweet paprika + a pinch of cumin or chipotle powder; red pepper flakes → cayenne or Aleppo pepper.
- Lemon juice: Swap with sherry vinegar, red wine vinegar, or a squeeze of lime.
- Parsley: Use chives, cilantro, basil, or thyme based on availability.
- Budget/regional cuts: Sirloin → chuck steak, flat iron, or top round (marinate briefly for tenderness); ribeye/NY strip for splurge.
You Must Know
Doneness • If unsure about steak doneness, pull pieces at 120–125°F (rare), 130–135°F (medium-rare), 140–145°F (medium); carryover rises 5°F during the 5-minute rest, and the centers should feel springy, not firm.
Troubleshoot • When sprouts are browned outside but still hard, splash in 2 tbsp water, cover for 60–90 seconds, then uncover to evaporate; the brief steam softens cores without losing char.
Flavor Boost • For deeper beefy notes, toss steak cubes with 1 tsp soy sauce or fish sauce and 1/2 tsp sugar 10 minutes before cooking; the umami and light caramelization amplify crust.
Swap • For leaner or budget cuts (top round, sirloin tip), cube smaller (3/4 inch) and cook to 125–130°F; thinner pieces eat more tender and avoid chewiness.
Scale • For 6–8 servings, cook sprouts and steak in 3–4 batches and hold on a wire rack; crowding drops pan temp (below ~375°F surface), causing gray, steamy meat and soggy sprouts.
Serving Tips
- Serve over creamy mashed potatoes or cauliflower mash to soak up garlic butter.
- Add a side of crusty bread and a simple arugula-lemon salad.
- Plate in a warm shallow bowl; finish with extra parsley and flaky salt.
- Pair with a bold red wine (Cabernet, Malbec) or a hoppy pale ale.
- Offer a garlicky yogurt or chimichurri for dipping contrast.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 3–4 days.
For make-ahead, trim and halve sprouts, cube and season steak, and mince garlic 1 day ahead; keep chilled separately.
Reheat gently in a skillet to preserve sear.
Freezing isn’t ideal for texture, but acceptable up to 2 months; thaw overnight.
Reheating
Reheat gently: microwave at 50% power in short bursts, stirring.
Stovetop over low with a splash of broth or butter, covered.
Or oven at 300°F, covered, until warmed through.
Tiktok Supper Club Trend
Jumping on the TikTok Supper Club trend, I love turning these garlic butter steak bites and caramelized Brussels sprouts into a bite-sized, shareable moment that looks as good as it tastes.
I plate them on a big board, the steak glistening with butter, the sprouts crackling at the edges, and let everyone grab, dip, and gush.
It’s casual, fast, and wildly photogenic—perfect for that swipe-stopping shot and a relaxed night with friends.
- Skewer steak and sprouts; drizzle extra garlic butter for shine.
- Add a lemon wedge bar so guests squeeze to taste.
- Sprinkle flaky salt and fresh parsley for a final pop.
- Serve with toothpicks and a small bowl of chili crisp or aioli.
- Film the sizzle-to-serve moment for instant Supper Club vibes.
Final Thoughts
Ready to dig in? Give these garlicky steak bites a try tonight, and feel free to tweak the heat, swap in your favorite steak cut, or add a squeeze more lemon to make it your own!
Frequently Asked Questions
Can I Cook This Entirely in the Oven Instead of Stovetop?
Yes—you can. I’d roast sprouts on a screaming-hot sheet at 450°F, 12–15 minutes. Then add seasoned steak bites, roast 5–8 minutes, splash with garlic butter, broil briefly, finish with lemon and parsley. You’ll get sizzling, caramelized perfection.
What Wine Pairs Best With Garlic Butter Steak Bites?
I’d pour a bold Cabernet Sauvignon—ripe blackcurrant, cedar, and firm tannins slice through butter and complement sear. Prefer softer? Choose Malbec or Syrah. If you crave white, a rich, oaked Chardonnay’s buttery toast sings beautifully.
How Do I Make It Dairy-Free Without Losing Richness?
Swap butter for ghee-free richness: I sizzle in olive oil, then finish with coconut oil or vegan butter, a splash of beef stock, and lemon. I add miso and toasted sesame oil for savory, glossy depth.
Are There Keto-Friendly Substitutions for the Lemon Juice?
Yes—use apple cider vinegar or white wine vinegar; I’d start with 1–2 teaspoons, then adjust. For zest, add lemon zest without juice. A squeeze of grilled lemon works, too. Finish with parsley for fresh brightness.
Can I Use Frozen Brussels Sprouts Without Thawing First?
Yes, but I’ll adjust. I sear them straight from frozen in ripping-hot oil, undisturbed, to evaporate moisture and char. Then I add butter, finish tender, season boldly, and toss with the steak in garlicky drippings.
Brussels Sprouts Garlic Butter Steak Bites
Equipment
- 1 large skillet or cast-iron pan
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Tongs
- 1 Wooden spoon
- 1 Small bowl
Ingredients
- 1 1/2 pound sirloin steak cut into 1-inch cubes
- 1 pound brussels sprouts trimmed and halved
- 3 tablespoon unsalted butter divided
- 2 tablespoon olive oil divided
- 4 clove garlic minced
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes optional
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh parsley chopped
Instructions
- Pat steak cubes dry with paper towels and toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika.
- Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering.
- Add brussels sprouts cut-side down, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sear undisturbed for 3 to 4 minutes.
- Stir sprouts, add 1 tablespoon butter, and cook 3 to 4 minutes more until browned and crisp-tender; transfer to a bowl and keep warm.
- Return skillet to high heat, add 1 tablespoon olive oil, and arrange half the steak bites in a single layer.
- Sear steak for 1 to 2 minutes per side until browned with a pink center, then transfer to a plate and repeat with remaining steak.
- Reduce heat to medium, add remaining 2 tablespoons butter to the skillet, and stir in minced garlic and red pepper flakes.
- Cook garlic for 30 seconds until fragrant, scraping up browned bits.
- Return steak bites and brussels sprouts to the skillet, toss in garlic butter for 1 minute, and remove from heat.
- Finish with lemon juice and parsley, toss to coat, and let rest 5 minutes before serving.
Notes
