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This keto steak dinner for two is a perfect choice if you're following an OMAD (one meal a day) or TMAD (two meals a day) lifestyle.
Featuring a tender, juicy fillet steak paired with charred asparagus and topped with a rich tomato-basil hollandaise sauce, it feels a little fancy—ideal for a special occasion like Valentine’s Day or just to elevate an everyday meal. Even better, it’s quick to make and can be ready in under 30 minutes. This is one of those meals that delivers on flavor without a lot of fuss. Enjoy!
Key Ingredients
This steak dinner uses a few simple ingredients that bring out big flavors. Here’s a look at what you’ll need and some options for swapping ingredients if needed.
- Hollandaise Sauce: Made with unsalted butter, egg yolks, fresh lemon juice, sun-dried tomatoes, fresh basil, and salt and pepper. The sun-dried tomatoes and basil add a unique, flavorful touch to the classic sauce.
- Steak: Since you are serving steak with high-fat sauce, lean cuts like sirloin or fillet mignon work best here, seasoned with salt and pepper, and cooked with a bit of avocado oil (or olive oil) for a nice sear. You can choose other favorite cuts if you prefer.
- Grilled Asparagus: Fresh asparagus spears, coated in extra virgin olive oil, and simply seasoned with sea salt and pepper, make the perfect side when charred on the grill.
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Ingredient Swaps
If you want to switch things up, here are some great options for the steak, sides, and hollandaise ingredients.
Steak Options
- Ribeye: Known for its rich marbling and bold flavor, ribeye is a fattier cut that stays juicy and flavorful. For a medium-rare result, grill ribeye for about 4–5 minutes per side, depending on thickness. Its fat content makes it forgiving, so you’ll have a bit more flexibility if you like a medium to medium-well steak.
- Strip Steak (New York Strip): Leaner than ribeye but with a great beefy flavor, strip steak has a firmer texture. Grill it for about 3–4 minutes per side for medium-rare. The slightly shorter cooking time makes it a quick and tasty option without losing that classic steakhouse feel.
- T-bone or Porterhouse: These cuts combine a tender fillet on one side of the bone and a strip steak on the other, so you get two textures in one. Thicker than most other cuts, they need a bit longer—about 5–6 minutes per side for medium-rare. Keep an eye on the fillet side as it can cook faster than the strip.
- Flank or Skirt Steak: These lean, flavorful cuts cook best over high heat for just 2–3 minutes per side for medium-rare. They’re a budget-friendly option but can be tough if overcooked, so aim to slice thinly against the grain after resting to maximize tenderness.
Side Dish Options
- Green Beans: Sauté or grill green beans for a few minutes until they’re just tender but still a bit crisp. They pair well with hollandaise and add a nice texture alongside the steak.
- Wilted Spinach: A quick side that takes only about 1–2 minutes to cook in a hot pan with a little olive oil. It’s a nutrient-packed, low-carb option that works well with steak and hollandaise.
- Steamed Broccoli: Steam broccoli florets for about 4-7 minutes until crisp-tender, or grill for a lightly charred flavor. It’s a versatile side that complements the richness of the hollandaise.
Hollandaise Add-Ons & Fat Options
- Fat Options: Butter is the classic choice for a smooth, creamy hollandaise, but for a nuttier flavor, use ghee. Extra virgin olive oil can also be used for a dairy-free option, adding a slightly fruity taste.
- Add-ins: Try adding a clove of roasted garlic for a subtle kick, or a pinch of smoked paprika for depth. Fresh herbs like chives or dill can also give the sauce a light, fresh note.
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Tips for Making the Perfect Steak Dinner
For the best results, follow these tips to make sure your steak, asparagus, and hollandaise come out just right:
- Bring Steaks to Room Temperature: Take the steaks out of the fridge at least 15–20 minutes before cooking. This helps them cook evenly and reach the desired doneness.
- Pat Steaks Dry: For a good sear, pat the steaks dry with a paper towel before seasoning and cooking. This helps get that golden-brown crust.
- Avoid Moving the Steaks: When you first put the steaks on the grill or pan, resist the urge to move them around. Leaving them undisturbed lets the surface caramelize for the best flavor.
- Opt for Thinner Steaks for Even Cooking: Thick-cut steaks can be challenging to cook evenly in a pan. If you're using a thicker cut, check out these instructions for perfect results.
- Let Steaks Rest: After grilling, let the steaks rest under foil for about 5 minutes. This keeps them juicy by allowing the juices to redistribute throughout the meat.
- Snap Asparagus Ends: Bend each asparagus spear gently; the woody end will naturally snap off at the right spot, so you’re left with only the tender part.
- Keep the Hollandaise Warm: If the hollandaise cools down too much, it can thicken or separate. If you’re not serving it right away, keep it in a warm place or gently reheat before serving. If needed, add a splash of water to thin it down.
Storage Tips
This steak dinner is best enjoyed fresh, as steak and hollandaise sauce don’t reheat well without losing texture or flavor. However, if you have leftovers:
- Steak: Store in an airtight container in the fridge for up to 2 days. Enjoy cold in a salad, or reheat gently in a pan over low heat, keeping in mind that it may cook further.
- Hollandaise Sauce: Store any leftover sauce in a sealed container in the fridge for up to 3 days. To reheat, warm very gently over low heat or use a double boiler to prevent separating. Add a splash of water if needed to thin down.
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Hands-on Overall
Serving size steak + asparagus + sauce
Nutritional values (per steak + asparagus + sauce)
Net carbs4 grams
Protein55.1 grams
Fat82.6 grams
Calories991 kcal
Calories from carbs 2%, protein 22%, fat 76%
Total carbs7.1 gramsFiber3 gramsSugars2.6 gramsSaturated fat38.2 gramsSodium732 mg(32% RDA)Magnesium75 mg(19% RDA)Potassium1,119 mg(56% EMR)
Ingredients (makes 2 servings)
Hollandaise sauce:
- 1/2 stick butter or 1/4 cup ghee (57 g/ 2 oz)
- 2 large egg yolks
- 2 tsp lemon juice
- 2 tbsp chopped sun-dried tomatoes (9 g/ 0.3 oz)
- 1 tbsp finely chopped fresh basil
- sea salt and pepper, to taste
Steak:
- 2 large lean beef steaks such as sirloin or fillet mignon (500 g/ 1.1 lb)
- 1 tsp avocado oil or olive oil
- salt and pepper, to taste
Grilled asparagus:
Instructions
- Take steaks out of the fridge and let them sit at room temperature. Prepare all the ingredients for the Hollandaise sauce.
- To make the hollandaise, use a large-mouthed mason jar that fits your hand blender. Zero your scale, add butter to the jar, and microwave until melted. Add egg yolks and lemon juice to the butter. Place the blender at the bottom of the jar and blend, lifting slowly. Add the tomatoes and basil to the sauce—blend or stir in, based on your preference. Season with salt and pepper.
- Place the egg yolks and lemon juice into the hot butter. Place the hand blender at the bottom of the jar and blitz until combined, lifting the blender slowly. You can either blitz the tomato and basil into the sauce or stir it through at the end…or half and half. It all depends on your personal preferences – I did half and half. Taste and season with salt and pepper, if desired.
- Snap off the woody ends of the asparagus, then toss the spears in a bowl with olive oil.
- Preheat your griddle pan (or any skillet) until hot. If using a pan, rub each side of the steaks with olive oil and season with salt and pepper.
- Place steaks on the grill for 2 minutes without moving. Rotate quarter turn if you want grill marks. Grill steaks for 3-5 minutes per side, depending on your preferred doneness. Remove, cover loosely with foil, and let rest.
- Place asparagus on the hot grill, cover, and cook for about 10 minutes, turning halfway.
- Season the asparagus with salt and pepper before serving. Store any leftover hollandaise in a jar in the fridge for up to 3 days; warm gently before using.
Note: This meal suits OMAD/TMAD plans. If you need less protein or fat, try smaller steaks or less hollandaise.
Ingredients
- 1/2 stick butter or 1/4 cup ghee (57 g/ 2 oz)
- 2 large egg yolks
- 2 tsp lemon juice
- 2 tbsp chopped sun-dried tomatoes (9 g/ 0.3 oz)
- 1 tbsp finely chopped fresh basil
- sea salt and pepper, to taste
- 2 large lean beef steaks such as sirloin or fillet mignon (500 g/ 1.1 lb)
- 1 tsp avocado oil or olive oil
- salt and pepper, to taste
- 12-16 asparagus spears (250 g/ 8.8 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- sea salt and pepper, to taste
Instructions
- Take steaks out of the fridge and let them sit at room temperature. Prepare all the ingredients for the Hollandaise sauce.
- To make the hollandaise, use a large-mouthed mason jar that fits your hand blender. Zero your scale, add butter to the jar, and microwave until melted. Add egg yolks and lemon juice to the butter. Place the blender at the bottom of the jar and blend, lifting slowly. Add the tomatoes and basil to the sauce—blend or stir in, based on your preference. Season with salt and pepper.
- Place the egg yolks and lemon juice into the hot butter. Place the hand blender at the bottom of the jar and blitz until combined, lifting the blender slowly. You can either blitz the tomato and basil into the sauce or stir it through at the end…or half and half. It all depends on your personal preferences – I did half and half. Taste and season with salt and pepper, if desired.
- Snap off the woody ends of the asparagus, then toss the spears in a bowl with olive oil.
- Preheat your griddle pan (or any skillet) until hot. If using a pan, rub each side of the steaks with olive oil and season with salt and pepper.
- Place steaks on the grill for 2 minutes without moving. Rotate quarter turn if you want grill marks. Grill steaks for 3-5 minutes per side, depending on your preferred doneness. Remove, cover loosely with foil, and let rest.
- Place asparagus on the hot grill, cover, and cook for about 10 minutes, turning halfway.
- Season the asparagus with salt and pepper before serving. Store any leftover hollandaise in a jar in the fridge for up to 3 days; warm gently before using.
Note: This meal suits OMAD/TMAD plans. If you need less protein or fat, try smaller steaks or less hollandaise.
Nutrition (per serving, steak + asparagus + sauce)
Calories991kcal
Net Carbs4g
Carbohydrates7.1g
Protein55.1g
Fat82.6g
Saturated Fat38.2g
Fiber3g
Sugar2.6g
Sodium732mg
Magnesium75mg
Potassium1,119mg
Detailed nutritional breakdown (per steak + asparagus + sauce)
| Total per steak + asparagus + sauce |
| 4 g | 55.1 g | 82.6 g | 991 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.2 g | 22.9 g | 203 kcal |
| Egg, yolk, raw, fresh |
| 0.6 g | 2.7 g | 4.5 g | 55 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Sun-dried tomatoes (in oil, drained) |
| 0.8 g | 0.2 g | 0.6 g | 10 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Filet mignon, beef tenderloin, raw |
| 0 g | 49 g | 45.4 g | 618 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 2.3 g | 20 kcal |
| Asparagus, fresh |
| 2.2 g | 2.8 g | 0.2 g | 25 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
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