Pin I was standing in front of my air fryer one weeknight, staring at a pack of sirloin and wondering if I could skip the cast iron for once. The kitchen was already warm, and I didnt want to deal with smoke or splatter. I cubed the steak, tossed it with a little oil and seasoning, and set the timer. Eight minutes later, I had perfectly browned, juicy bites that tasted like they came off a restaurant grill.
I made these for a small gathering once, and they disappeared before I could plate the salad. People stood around the kitchen island, reaching for toothpicks and asking what I did to make them so tender. I didnt mention it was my first time trying steak in the air fryer. Sometimes the simplest experiments turn into the recipes everyone remembers.
Ingredients
- Sirloin steak: I cut mine into one inch cubes so they cook evenly and stay juicy. Ribeye works too if you want extra marbling.
- Olive oil: Just enough to help the seasonings stick and keep the surface from drying out in the air fryer.
- Kosher salt and black pepper: The backbone of any good steak seasoning. Dont skimp.
- Smoked paprika: Optional, but it adds a subtle campfire note that makes people ask whats in there.
- Unsalted butter: Melted and mixed with garlic, this is what turns plain steak bites into something you cant stop eating.
- Garlic: Finely minced so it melts into the butter without burning. Fresh is best.
- Fresh parsley: Chopped and stirred in at the end for a hint of brightness and color.
- Lemon juice: Just a teaspoon to cut through the richness and wake up the flavors.
Instructions
- Preheat the air fryer:
- Set it to 400°F and let it run for three minutes. This ensures the steak starts searing the moment it hits the basket.
- Season the steak:
- Toss the cubes with olive oil, salt, pepper, and smoked paprika in a bowl until every piece is coated. The oil helps the heat distribute evenly.
- Arrange in the basket:
- Lay the steak bites in a single layer with a little space between them. Crowding traps steam and prevents browning.
- Air fry:
- Cook for four to six minutes, shaking the basket halfway through. Four minutes gives you medium rare, six gets you closer to medium.
- Make the garlic butter:
- While the steak cooks, whisk together melted butter, minced garlic, parsley, and lemon juice in a small bowl. The heat from the steak will bloom the garlic when you toss them together.
- Toss and serve:
- Transfer the hot steak bites straight into a bowl and pour the garlic butter over them. Toss gently so every piece gets coated, then serve immediately.
Pin The first time I served these at a dinner party, someone asked if I had a culinary degree. I laughed and said no, just an air fryer and a willingness to try something new. That moment reminded me that good food doesnt have to be complicated. It just has to taste like you cared enough to make it.
How to Get the Perfect Doneness
I used to guess when steak was done, and I always overcooked it. Now I use a meat thermometer and pull the bites at 130°F for medium rare or 140°F for medium. The temperature keeps rising a few degrees after you take them out, so if you wait until theyre perfect in the basket, theyll be overdone on the plate. That five degree carryover is the difference between tender and chewy.
What to Serve With Steak Bites
Ive served these over a simple arugula salad with shaved Parmesan, alongside roasted baby potatoes, and even tucked into warmed flour tortillas with pickled onions. They work as an appetizer with toothpicks, a main course over rice, or a snack straight from the bowl while you finish cooking the rest of dinner. The garlic butter soaks into whatever you pair them with, so nothing goes to waste.
Storage and Reheating Tips
Leftovers keep in an airtight container in the fridge for up to three days. I reheat them in the air fryer at 350°F for two to three minutes, just enough to warm them through without overcooking. You can also eat them cold on top of a salad, though they lose a little of that just made magic. If you want to prep ahead, season the steak cubes and store them in the fridge for up to a day before cooking.
- Let the steak come to room temperature for ten minutes before air frying so it cooks evenly.
- Double the garlic butter if youre serving these over rice or pasta.
- Try swapping the lemon juice for balsamic vinegar for a deeper, slightly sweet finish.
Pin Every time I make these, I remember how simple good cooking can be. You dont need fancy equipment or hours of prep, just a little heat, good seasoning, and the confidence to try something new.
Recipe FAQ
- → What cut of beef works best for these steak bites?
Sirloin steak cubes provide a great balance of tenderness and flavor, but ribeye or strip steak can also be used for extra richness.
- → How do I achieve medium-rare doneness in the air fryer?
Air fry the steak bites at 400°F for about 4 minutes, shaking halfway to ensure even cooking and a juicy center.
- → Can I prepare the garlic-butter sauce in advance?
Yes, you can mix melted butter, minced garlic, parsley, and lemon juice ahead to save time before tossing with the hot steak bites.
- → What sides pair well with these garlic-butter steak bites?
They complement rice, fresh salads, or roasted vegetables, and also pair nicely with bold red wines like Cabernet Sauvignon.
- → Is there a way to enhance the flavor before cooking?
Marinating the steak cubes in olive oil, garlic, and herbs for 30 minutes adds deeper flavor and tenderness.