Save I threw together these steak bites on a Tuesday night when I had twenty minutes and zero plan for dinner. The air fryer was already out from reheating leftovers, and I had a lonely sirloin in the fridge that needed using. What came out of that basket was so ridiculously good that my partner looked up from his phone and said, "Wait, what is this?" Now it's our go-to when we want something indulgent without the guilt of firing up the grill or standing over a hot skillet.
The first time I served these at a small gathering, I put them out as an appetizer with toothpicks. They vanished before I even finished plating the main course. One friend stood by the tray, pretending to chat while discreetly spearing piece after piece. I've since learned to double the batch whenever people are coming over, because these steak bites have a way of disappearing the moment they hit the counter.
Ingredients
- Sirloin steak: I cut mine into one-inch cubes so they cook evenly and quickly. Sirloin is lean but still tender enough for this method, though ribeye works beautifully if you want extra marbling.
- Olive oil: Just enough to help the seasonings cling and encourage a nice crust in the air fryer without adding heaviness.
- Kosher salt and black pepper: The foundation of flavor. I use a generous hand with both, tasting as I go.
- Smoked paprika: This is optional, but it adds a subtle warmth and depth that makes people ask what your secret is.
- Unsalted butter: Melted and mixed with garlic, this becomes the silky coating that transforms the steak from good to unforgettable.
- Garlic: Freshly minced is key. The raw garlic mellows just enough in the warm butter without losing its punch.
- Fresh parsley: Brightens everything and adds a pop of color that makes the dish feel finished.
- Lemon juice: A small splash cuts through the richness and wakes up all the other flavors.
Instructions
- Get the air fryer ready:
- Preheat it to 400 degrees for three minutes. This step ensures the steak hits a hot surface right away, which helps with that golden crust.
- Season the steak:
- Toss your cubed steak with olive oil, salt, pepper, and smoked paprika in a bowl until every piece is coated. It should look glossy and smell amazing already.
- Arrange in the basket:
- Lay the steak bites in a single layer, giving them space to breathe. Crowding them will steam the meat instead of searing it.
- Air fry:
- Cook for four to six minutes, shaking the basket halfway through so all sides get caramelized. 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 smell alone will make you impatient.
- Toss and serve:
- The moment the steak comes out, transfer it to a bowl and pour the garlic butter over top, tossing to coat every piece. Serve immediately while they're hot and glistening.
Save There was a night last fall when I made these for myself after a long week, poured a glass of red wine, and sat on the couch with the bowl in my lap. No plates, no fuss. Just tender steak, melted garlic butter, and the quiet satisfaction of having made something this good with so little effort. It felt like a small act of kindness to myself, and I've repeated that ritual more times than I can count.
Choosing Your Cut
Sirloin is my default because it's affordable and reliably tender, but if you want to splurge, ribeye or strip steak will give you more marbling and an even richer flavor. I've also used flank steak in a pinch, though it benefits from a quick thirty-minute marinade to keep it from getting chewy. Whatever you choose, make sure it's fresh and cut against the grain for maximum tenderness.
Serving Suggestions
These steak bites are chameleons. I've served them on toothpicks as an appetizer, over a pile of garlicky rice as a main, and even tossed into a salad with arugula and shaved Parmesan. They're just as happy next to roasted vegetables as they are tucked into warm tortillas with a squeeze of lime. The garlic butter makes everything it touches taste better, so don't be shy about letting it drip onto whatever else is on the plate.
Storage and Reheating
If you somehow have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently in the air fryer at 350 degrees for two to three minutes, just until warmed through. They won't be quite as perfect as fresh, but they're still delicious sliced thin and tossed into a grain bowl or scrambled eggs the next morning.
- Let the steak come to room temperature for ten minutes before air frying if you remember, it helps with even cooking.
- Add a pinch of red pepper flakes to the garlic butter if you like a little heat.
- Don't walk away during cooking, that shake halfway through really does make a difference in how evenly they brown.
Save These steak bites have become the thing I make when I want to feel like I'm treating myself without spending an hour in the kitchen. They're proof that something simple, done well, can be more satisfying than anything complicated.
Recipe Help
- → How do I achieve medium-rare doneness with air fryer steak bites?
Air fry the steak cubes for about 4 minutes at 400°F, shaking the basket halfway through for even cooking and juicy results.
- → Can I marinate the steak before air frying?
Yes, marinating steak cubes with olive oil, garlic, and herbs for 30 minutes enhances flavor and tenderness.
- → What type of steak works best for this method?
Sirloin is recommended, but ribeye or strip steak can be used for more tenderness and richness.
- → How is the garlic-butter sauce prepared?
Combine melted butter with minced garlic, chopped parsley, and lemon juice to create a savory, aromatic sauce to toss with the cooked steak.
- → Are there any recommended pairings for these steak bites?
They pair well with bold red wines like Cabernet Sauvignon and can be served alongside rice, salad, or as finger food with toothpicks.