Save It I was scrambling to pull together something impressive for a last-minute dinner party when I spotted a pack of sirloin in the fridge. Instead of firing up the grill in the dark, I tossed cubed steak into the air fryer with garlic butter, and the smell alone had everyone asking what was cooking. Those bites disappeared in minutes, and I realized I'd stumbled onto the easiest crowd-pleaser in my rotation. Now I make them on weeknights when I want something fast but special. They taste like steakhouse indulgence without the fuss.
The first time I served these at a backyard gathering, I watched my brother-in-law sneak back to the kitchen three times for more. He'd always been the pickiest eater at family dinners, so seeing him hover near the air fryer felt like a small victory. My niece grabbed a handful and declared them better than any restaurant steak she'd tried. I didn't tell anyone how simple they were until dessert, and even then, no one believed me.
Ingredients
- Sirloin steak (1 lb, cut into 1-inch cubes): Sirloin is lean but flavorful, and cutting it into uniform cubes ensures every bite cooks evenly in the air fryer without drying out.
- Olive oil (1 tbsp): A light coating helps the seasonings stick and promotes browning, but you don't need much since the air fryer circulates heat so efficiently.
- Kosher salt (1 tsp): Coarse salt clings better to the steak cubes and seasons each piece thoroughly without making the meat taste overly salty.
- Freshly ground black pepper (½ tsp): Grinding pepper fresh releases its oils and adds a sharp, aromatic kick that pre-ground versions lack.
- Smoked paprika (½ tsp, optional): This adds a subtle smoky depth that mimics the char you'd get from grilling, and it's worth keeping in your spice drawer for moments like this.
- Unsalted butter (3 tbsp, melted): Melted butter coats the steak bites in a silky, rich sauce, and using unsalted lets you control the saltiness after tasting.
- Garlic (3 cloves, finely minced): Fresh garlic blooms in warm butter and clings to every crevice of the steak, so don't skip mincing it fine.
- Fresh parsley (1 tbsp, chopped): Parsley brightens the buttery richness and adds a pop of color that makes the dish look as good as it tastes.
- Lemon juice (1 tsp): A small squeeze cuts through the fat and lifts the flavors, balancing the heaviness of the butter.
Instructions
- Preheat the air fryer:
- Set it to 400°F (200°C) and let it run empty for 3 minutes. This ensures the steak bites hit immediate heat and develop a golden crust right away.
- Season the steak cubes:
- Toss the cubed sirloin in a bowl with olive oil, salt, pepper, and smoked paprika until every piece glistens. The oil helps the seasonings adhere and prevents sticking in the basket.
- Arrange in the air fryer:
- Spread the steak bites in a single layer without crowding, leaving space between each piece so hot air can circulate. Crowding steams the meat instead of searing it.
- Air fry and shake:
- Cook for 4 to 6 minutes depending on your preferred doneness, shaking the basket gently at the halfway mark. For medium-rare, pull them at 4 minutes; for medium, let them go the full 6.
- Make the garlic-butter sauce:
- While the steak cooks, stir together melted butter, minced garlic, chopped parsley, and lemon juice in a small bowl. The residual heat from the butter will mellow the raw garlic just enough.
- Toss and serve:
- Transfer the hot steak bites straight into the garlic-butter mixture and toss until every piece is coated. Serve immediately while they're still sizzling and fragrant.
Save It One evening, I made these for myself after a long day and ate them standing at the counter, savoring each buttery bite. My partner walked in, smelled the garlic, and asked if we were celebrating something. I realized I didn't need a reason to make food that felt like a treat. Sometimes the simplest recipes turn an ordinary Tuesday into something worth remembering.
Choosing the Right Cut
Sirloin is my go-to because it's affordable and holds up well in the air fryer without turning chewy, but if you want to splurge, ribeye or strip steak will give you even more marbling and tenderness. I've also used flank steak in a pinch, though it benefits from a quick marinade to break down the tougher fibers. Whatever cut you choose, trim any large pockets of fat before cubing so the pieces cook evenly. The key is consistent sizing, not necessarily the priciest steak in the case.
Serving Suggestions
I've served these steak bites a dozen different ways depending on the occasion. As an appetizer, I stick toothpicks in them and arrange them on a platter with a small bowl of extra garlic butter for dipping. For a main dish, I toss them over arugula with shaved parmesan and a drizzle of balsamic, or I pile them on top of mashed potatoes for something hearty. They're also great tucked into warm tortillas with sautéed peppers and onions for quick steak tacos. Leftovers, if there are any, make an excellent topping for scrambled eggs the next morning.
Storage and Reheating
Store any leftover steak bites in an airtight container in the fridge for up to 3 days, though they're best enjoyed fresh. To reheat, I pop them back in the air fryer at 350°F for 2 to 3 minutes, just enough to warm them through without overcooking. You can also reheat them gently in a skillet over medium heat with a small pat of butter to refresh the sauce. Avoid the microwave if possible, as it tends to make the steak rubbery and dull the flavors.
- If you marinate the steak cubes for 30 minutes in olive oil, garlic, and herbs before cooking, the flavor deepens even more.
- Swap sirloin for ribeye or strip steak if you want extra richness and a melt-in-your-mouth texture.
- Pair these bites with a bold red wine like Cabernet Sauvignon to complement the savory garlic butter.
Save It These steak bites have become my shortcut to feeling like I put in real effort without spending an hour in the kitchen. Whether you're feeding a crowd or just treating yourself, they deliver big flavor with minimal cleanup and zero stress.
Common Questions About Recipes
- → What cut of steak works best for steak bites?
Sirloin is ideal due to its balance of tenderness and flavor, but ribeye or strip steak can also be used for a richer texture.
- → How do I achieve medium-rare doneness in air fryer steak bites?
Air fry the steak cubes for about 4 minutes at 400°F, shaking the basket halfway through for even cooking.
- → Can I prepare the garlic-butter sauce ahead of time?
Yes, the sauce can be mixed in advance and added immediately after cooking to maintain fresh flavors.
- → Is marinating the steak necessary?
Marinating for 30 minutes in olive oil, garlic, and herbs enhances flavor and tenderness but is optional.
- → What sides pair well with these steak bites?
Serve with rice, salad, or a bold red wine like Cabernet Sauvignon for a complete meal experience.