Save I was scrambling to throw together an appetizer for friends one Friday night when I remembered the sirloin in my fridge and the air fryer Id barely been using. Twenty minutes later, everyone was fighting over the last steak bite, and I realized Id stumbled onto something ridiculously easy and impressive. The garlic butter pooling at the bottom of the bowl became the real star, and now I keep a stick of butter in the fridge just for this. Its become my go-to whenever I need to look like I tried harder than I actually did.
The first time I made these for a small dinner party, I watched my friend who claims shes picky about steak go back for thirds. She kept dipping the bites back into the garlic butter like it was a sauce meant for bread, and honestly, she wasnt wrong. That night taught me that sometimes the easiest recipes are the ones people remember most, especially when theres butter involved.
Ingredients
- Sirloin steak, cut into 1-inch cubes: Sirloin is lean but flavorful, and the small cubes cook fast and evenly in the air fryer, plus theyre perfect for tossing in sauce.
- Olive oil: Just enough to help the seasonings stick and encourage a nice browned crust without making things greasy.
- Kosher salt: Brings out the natural beefiness and helps form that savory outer layer we all crave.
- Freshly ground black pepper: Adds a gentle heat that plays well with the richness of butter and garlic.
- Smoked paprika (optional): A little smokiness tricks your taste buds into thinking these came off a grill.
- Unsalted butter, melted: The base of the sauce, and using unsalted lets you control the salt level since the steak is already seasoned.
- Garlic, finely minced: Fresh garlic makes all the difference here, it blooms in the warm butter and coats every bite with that unmistakable aroma.
- Fresh parsley, chopped: Brightens up the richness and adds a pop of color that makes the dish feel less heavy.
- Lemon juice: Just a teaspoon cuts through the butter and wakes up all the other flavors without tasting citrusy.
Instructions
- Preheat the air fryer:
- Set it to 400°F and let it run empty for about 3 minutes. This ensures the steak hits a hot surface right away and gets that seared crust instead of steaming.
- Season the steak:
- In a bowl, toss your steak cubes with olive oil, salt, pepper, and smoked paprika until every piece is lightly coated. Dont skip the tossing, it makes sure the seasoning sticks evenly and you wont end up with bland bites.
- Arrange in the basket:
- Lay the steak bites in a single layer with a little space between them. Crowding means steam, and steam means no crust, so work in batches if your basket is small.
- Air fry:
- Cook for 4 to 6 minutes depending on how you like your steak, shaking the basket halfway through so all sides get some color. I pull mine at 4 minutes for a perfect medium-rare, but if you prefer medium, let them go the full 6.
- Make the garlic butter:
- While the steak cooks, whisk together melted butter, minced garlic, parsley, and lemon juice in a small bowl. The warm butter will gently cook the garlic just enough to mellow it out without any raw bite.
- Toss and serve:
- The moment the steak comes out, dump it into the garlic butter and toss everything together while its still hot. Serve immediately, because these are best when the butter is still glossy and the steak is warm enough to make your mouth water.
Save One night I made a double batch of these for a casual get-together, and by the time I brought out the second round, people were already standing around the kitchen waiting. Someone grabbed a piece of bread and started mopping up the leftover garlic butter from the bowl, and that became the unofficial second course. Its funny how a recipe this simple can turn into the thing everyone talks about the next day.
Choosing Your Steak Cut
Sirloin is my default because its affordable, widely available, and has just enough marbling to stay juicy without being too fatty. But if you want to splurge, ribeye or strip steak will give you even more tenderness and a richer flavor that practically melts in your mouth. Just make sure whatever cut you choose is trimmed of excess fat and cut into uniform cubes so everything cooks at the same rate.
Serving Suggestions
I love putting these out with toothpicks as an appetizer, but theyve also saved me on nights when I didnt feel like cooking a full meal. Toss them over a simple arugula salad with shaved Parmesan, or serve them on top of garlic butter rice to soak up every last drop of that sauce. They also pair beautifully with roasted vegetables or a side of crispy smashed potatoes if youre going the full dinner route.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though Ive never had them last that long. When you reheat them, use the air fryer again at 350°F for about 2 minutes, just enough to warm them through without overcooking. You can also eat them cold straight from the fridge, theyre surprisingly good that way, especially if you have any garlic butter left to dip them in.
- Let the steak come to room temperature for about 10 minutes before seasoning for more even cooking.
- If you love garlic, double the amount in the butter, it only gets better.
- Try finishing with a sprinkle of flaky sea salt right before serving for an extra pop of flavor and texture.
Save These steak bites have become my secret weapon for low-effort, high-reward cooking, and Im pretty sure theyve made me look like a better cook than I actually am. I hope they do the same for you.
Recipe FAQ
- → What cut of beef works best for this dish?
Sirloin steak cubes are ideal for their tenderness and flavor, but ribeye or strip steak can be used for an even richer texture.
- → How do I ensure the steak bites stay juicy?
Coating the steak cubes in olive oil and seasoning before air frying helps retain moisture. Avoid overcooking by following recommended times for desired doneness.
- → Can I prepare the garlic-butter sauce ahead of time?
Yes, you can mix the melted butter, garlic, parsley, and lemon juice beforehand and toss the steak bites immediately after air frying to preserve fresh flavors.
- → What sides pair well with these garlic-butter steak bites?
They complement fresh salads, steamed vegetables, or rice, and pair wonderfully with robust red wines like Cabernet Sauvignon.
- → Is air frying healthier than pan-searing for this dish?
Air frying requires less oil and can produce a crispy exterior with less fat absorption, making it a lighter alternative to traditional pan-searing.