Keto Garlic-Butter Steak Bites with Green Beans

Why You’ll Love This Recipe

• Restaurant-quality sear in under 30 minutes with simple, home-kitchen steps.
• True keto comfort food: juicy steak bites in garlicky butter with vibrant, low-carb green beans.
• One-skillet convenience means minimal cleanup and maximum flavor.
• Flexible and crowd-friendly—easy to scale, customize, and serve family-style.

Grocery List

• Produce: Green beans, garlic, fresh parsley, fresh chives, lemon (optional)
• Dairy: Unsalted butter
• Pantry: Top sirloin, avocado oil, kosher salt, black pepper, smoked paprika, garlic powder, crushed red pepper flakes, beef broth or water

Full Ingredients

For the Steak Bites

• 1.5 lb top sirloin, trimmed and cut into 1-inch cubes
• 1 tsp kosher salt (use about 3/4 tsp if using a fine-grain brand like Morton)
• 3/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp avocado oil

For the Blistered Green Beans

• 1 lb green beans, trimmed
• 1 tbsp avocado oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For the Garlic-Butter Finish

• 4 tbsp unsalted butter
• 5 cloves garlic, finely minced
• 2 tbsp beef broth or water (for deglazing)
• 1 tsp fresh lemon juice + 1/2 tsp zest (optional but brightens)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives

Step-by-Step Instructions

Step 1: Prep the steak and beans

Trim any large bits of fat or silverskin from the sirloin. Cut into 1-inch cubes and pat very dry with paper towels—dry surfaces brown best. Trim the green beans and set aside. Chop parsley and chives, mince garlic, and zest the lemon if using.

Step 2: Season the steak

In a bowl, toss steak cubes with 1 tbsp avocado oil, 1 tsp kosher salt, 3/4 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes (optional). Set near the stove so it’s ready to go.

Step 3: Blister the green beans

Heat a 12-inch cast-iron or heavy skillet over medium-high until hot, about 3–4 minutes. Add 1 tbsp avocado oil. Add green beans, 1/4 tsp salt, and 1/8 tsp pepper. Cook, tossing occasionally, until beans are bright green with blistered spots and crisp-tender, 6–8 minutes. Transfer to a warm plate.

Step 4: Sear the steak bites

Return the skillet to high heat. When faint wisps of smoke appear, add half the steak in a single layer without crowding. Sear 1–2 minutes per side until deeply browned on at least two sides and an instant-read thermometer reads 130–135°F for medium-rare. Transfer to the plate. Repeat with remaining steak. Keep any juices.

Step 5: Make the garlic-butter pan sauce

Lower heat to medium-low. Add butter and garlic; stir constantly until fragrant and just turning golden at the edges, 30–60 seconds—do not brown the garlic. Add the broth or water and the lemon juice/zest if using. Scrape up browned bits to form a glossy, emulsified sauce, 30–60 seconds more.

Step 6: Toss, finish, and serve

Return steak, green beans, and any collected juices to the skillet. Toss to coat in the garlic butter for 30–60 seconds to warm through. Sprinkle with parsley and chives. Taste and adjust salt and pepper as needed. Serve immediately, spooning extra garlic butter over each plate.

Pro Tips

• Pat the steak cubes very dry before seasoning—surface moisture prevents a hard sear.
• Use a well-heated cast-iron skillet; high heat and minimal stirring build a deep brown crust.
• Cook garlic on low heat in plenty of butter to avoid bitterness; it should sizzle gently, not fry hard.
• For precision, aim for 130–135°F internal temperature for medium-rare; the bites will rise a few degrees as they rest.
• If the pan looks dry before deglazing, add an extra tablespoon of butter or a splash of broth to keep the sauce silky.

Variations

• Cajun Garlic Butter: Swap paprika and garlic powder for 2 tsp Cajun seasoning (ensure low/no sugar).
• Mushroom Upgrade: After searing steak, sauté 6 oz sliced cremini mushrooms in 1 tbsp butter, then proceed with garlic-butter step.
• Veg Swap: Replace green beans with asparagus pieces or broccoli florets; cook time will vary by 1–2 minutes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low with a pat of butter until warmed through. The steak is best slightly undercooked on day one if you plan to reheat. You can cube and season the steak and trim the beans up to 24 hours ahead. For longer storage, freeze cooked steak bites (without beans) up to 2 months; thaw overnight and rewarm in butter, then add quickly sautéed fresh beans.

Nutrition (per serving)

Approximate: 465 calories; 35 g fat; 7 g total carbs; 2 g fiber; 5 g net carbs; 33 g protein.