I love this recipe for how quickly it transforms simple beef cubes into something totally crave-worthy. The sear gives the meat rich flavor, the lemon butter brings brightness, and the creamy garlic ranch on the side balances everything out with a cool, herby finish. It’s done in 30 minutes and never feels boring — perfect for weeknights when I want something exciting without the fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb beef cubes 2 tablespoons olive oil 3 tablespoons unsalted butter 3 cloves garlic, minced Juice of 1 lemon Zest of 1 lemon 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried thyme 1/2 cup ranch dressing 1/4 cup sour cream 1 tablespoon fresh parsley, chopped (for garnish)
Directions
I start by patting the beef cubes dry — this helps them sear beautifully. Then I season with salt, pepper, and dried thyme.
In a large skillet over medium-high heat, I heat the olive oil and add the beef cubes in a single layer. I sear them for 4–5 minutes per side until browned and set them aside.
In the same skillet, I lower the heat to medium, melt the butter, and sauté the garlic for about a minute until it smells amazing.
I stir in the lemon juice and zest, letting it simmer for 1–2 minutes to build that bright, buttery flavor.
I return the seared beef to the skillet and toss it in the sauce, letting it heat through for another 2–3 minutes.
For the ranch dip, I mix the ranch dressing with sour cream in a small bowl until smooth and creamy.
To serve, I plate the beef, drizzle over any remaining lemon butter sauce, sprinkle with fresh parsley, and add a generous spoonful of the garlic ranch on the side.
Servings and timing
Servings: 4 Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Calories per serving: ~450–500 kcal
Variations
I’ve added crushed red pepper flakes to the lemon butter for a spicy kick.
For extra richness, I stir in a splash of cream to the lemon butter sauce before returning the beef.
Sometimes I toss in sautéed mushrooms or green beans with the beef for more texture and color.
For a lower-carb option, I serve it with cauliflower mash or roasted veggies.
storage/reheating
I store any leftovers in the fridge in an airtight container for up to 3 days. When reheating, I warm the beef in a skillet over low heat to keep it tender and reheat the sauce gently. I store the garlic ranch separately and stir it before serving again. I don’t recommend freezing this dish — the sauce and ranch dip don’t hold their texture well after thawing.
FAQs
Can I use a different cut of beef?
Yes, I’ve used sirloin, strip steak, or even stew meat when I’m on a budget. The key is to sear it well and avoid overcooking.
What should I serve this with?
I love pairing it with mashed potatoes, roasted veggies, or a fresh green salad. Rice or buttered noodles also work great to soak up the lemon butter sauce.
Can I grill the beef instead?
Absolutely. I skewer the cubes, grill them to get that char, then toss them in the lemon butter sauce afterward.
Is the ranch dressing homemade or store-bought?
I usually use store-bought ranch for ease, but I’ve made it from scratch too — either works. Mixing it with sour cream makes it creamier and adds tang.
How do I keep the beef tender?
I make sure not to overcook it. I sear until just browned and let it finish in the sauce — this keeps the inside juicy and flavorful.
Conclusion
These Lemon Butter Beef Cubes with Creamy Garlic Ranch are the kind of dish that turns simple ingredients into something really memorable. The balance of rich, tangy, and herby flavors makes every bite satisfying, and it comes together in just 30 minutes. It’s one of those recipes I keep on repeat for fast, flavorful dinners that feel far from ordinary.
