Pin it I stumbled onto this recipe on a Tuesday night when I had twenty minutes and a craving I couldn't ignore. The air fryer was already out from lunch, the steak was thawing, and I thought why not just toss it all together and see what happens. What came out was so good I stood at the counter eating straight from the bowl, butter dripping down my fingers. Now it's the thing I make when I want something that tastes impressive but doesn't ask much of me.
The first time I made these for friends, I doubled the batch and still ran out. Everyone kept reaching for just one more, and I watched the bowl empty in minutes. One friend asked if I'd been hiding this recipe, and I had to laugh because I'd only just figured it out myself. It became my go-to for gatherings after that, the kind of dish that makes people think you tried harder than you did.
Ingredients
- Sirloin steak: I cut mine into chunky cubes so they stay tender in the center, and sirloin gives you great flavor without breaking the bank.
- Olive oil: Just enough to help the seasonings stick and keep the steak from drying out in the heat.
- Kosher salt and black pepper: The backbone of the flavor, and I'm never shy with either.
- Smoked paprika: Optional, but it adds a subtle warmth that makes people ask what's different.
- Unsalted butter: Melted and mixed with garlic, this is what turns steak bites into something you can't stop eating.
- Garlic: Minced fine so it melts into the butter and coats every piece.
- Fresh parsley: Bright and grassy, it cuts through the richness and makes the whole thing feel lighter.
- Lemon juice: Just a teaspoon, but it wakes everything up at the end.
Instructions
- Preheat the air fryer:
- Set it to 400°F and let it warm up for about three minutes. This helps the steak sear quickly and lock in the juices.
- Season the steak:
- Toss the cubed steak with olive oil, salt, pepper, and smoked paprika in a bowl until every piece is coated. Don't be timid, the seasoning is what builds the crust.
- Arrange in the basket:
- Lay the steak bites in a single layer with a little space between them. Crowding makes them steam instead of sear.
- Air fry:
- Cook for four to six minutes, shaking the basket halfway through so they brown evenly. 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, chopped parsley, and lemon juice in a small bowl. The smell alone will make you impatient.
- Toss and serve:
- As soon as the steak comes out, dump it into a bowl and pour the garlic butter over it, tossing until every bite is glossy. Serve it hot, maybe with extra parsley if you're feeling fancy.
Pin it I remember making this on a Sunday afternoon when my sister came over unannounced. We sat on the back porch with a bowl between us, no plates, just forks and napkins. She told me it tasted like the kind of thing you'd order out, and I felt proud in a way that's hard to explain. It wasn't complicated, but it was exactly right.
Choosing Your Steak
Sirloin is my go-to because it's flavorful and affordable, but if you want to splurge, ribeye or strip steak will give you even more tenderness. I've tried all three, and honestly, the garlic butter makes anything taste incredible. Just make sure you cut against the grain so each bite stays tender, and don't go smaller than an inch or they'll overcook too fast.
Serving Ideas
I've served these with toothpicks at parties, piled them over jasmine rice for dinner, and tossed them into a salad when I wanted something lighter. They work as an appetizer or a main dish, and they're just as good at room temperature if you have leftovers. Pair them with a bold Cabernet Sauvignon if you're in the mood, or just eat them straight from the bowl like I usually do.
Make It Your Own
If you have time, marinate the steak cubes for thirty minutes in olive oil, garlic, and whatever herbs you have around. I've added rosemary, thyme, and even a splash of soy sauce, and it all worked. You can also swap the parsley for cilantro or basil depending on what's in your fridge.
- Try a pinch of red pepper flakes in the garlic butter if you like a little heat.
- Use ghee instead of butter for a richer, nuttier flavor.
- Finish with a sprinkle of flaky sea salt right before serving for extra texture.
Pin it This is the recipe I reach for when I want something satisfying without the effort, and it never lets me down. I hope it becomes one of those dishes you make without thinking, the kind that feels like a small win every time.
Recipe Questions & Answers
- → What cut of steak works best for this dish?
Sirloin steak is recommended due to its tenderness and flavor, but ribeye or strip steak can also be used for a richer taste.
- → How do I achieve the ideal doneness in the air fryer?
Cook the steak bites at 400°F for 4 minutes for medium-rare and up to 6 minutes for medium, shaking the basket halfway through for even cooking.
- → Can I prepare the garlic-butter sauce in advance?
Yes, the sauce can be mixed ahead and gently warmed before tossing with the cooked steak to maintain its fresh flavor.
- → What sides pair well with these steak bites?
They complement well with fresh salads, steamed vegetables, or rice, enhancing the bold garlic-butter flavors.
- → Is there a way to add extra flavor before cooking?
Marinating the steak cubes in olive oil, garlic, and herbs for 30 minutes before air frying intensifies the taste and tenderness.