Air Fryer Garlic Butter Steak (Printable)

Juicy steak cubes coated in savory garlic butter, air fried for quick, flavorful results.

# What You’ll Need:

→ Steak

01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika (optional)

→ Garlic-Butter Sauce

06 - 3 tablespoons unsalted butter, melted
07 - 3 cloves garlic, finely minced
08 - 1 tablespoon fresh parsley, chopped
09 - 1 teaspoon lemon juice

# How-To:

01 - Set the air fryer to 400°F and preheat for 3 minutes.
02 - In a bowl, toss steak cubes with olive oil, kosher salt, black pepper, and smoked paprika until thoroughly coated.
03 - Place the steak bites in a single layer in the air fryer basket to ensure even cooking.
04 - Air fry for 4 to 6 minutes, shaking the basket halfway through; cook 4 minutes for medium-rare and 6 minutes for medium doneness.
05 - While the steak cooks, mix melted butter, minced garlic, chopped parsley, and lemon juice in a small bowl.
06 - Transfer the cooked steak bites to a bowl immediately and toss with the garlic-butter sauce until evenly coated.
07 - Serve hot, optionally garnished with additional parsley.

# Expert Advice:

01 -
  • The air fryer gives you a perfect sear without heating up your whole kitchen or dealing with splattered oil.
  • That garlic butter soaks into every crevice of the steak, turning simple cubes into something you'd order at a steakhouse.
  • It takes less time than ordering takeout, and you can have these on the table in under twenty minutes start to finish.
02 -
  • Do not skip preheating the air fryer or your steak will cook unevenly and lose that beautiful crust.
  • Toss the steak in the garlic butter right away while it's still piping hot, so the butter melts into every bite instead of pooling at the bottom of the bowl.
  • If your steak cubes are uneven in size, the smaller ones will overcook while the larger ones stay rare, so take an extra minute to cut them uniformly.
03 -
  • Pat the steak cubes dry with a paper towel before seasoning, moisture on the surface will prevent that beautiful caramelized crust from forming.
  • Use a meat thermometer if you're nervous about doneness, 130 degrees is medium-rare and 140 is medium, and the steak will carry over a few degrees after you pull it out.
  • Double the garlic butter and save half for dipping bread or drizzling over vegetables, it's too good to waste and keeps for a week in the fridge.
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