Air Fryer Garlic Butter Steak (Printable)

Tender steak cubes tossed in savory garlic butter and air fried for quick, flavorful bites.

# Components:

→ Steak

01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 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

# Directions:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a bowl, toss sirloin cubes with olive oil, kosher salt, black pepper, and smoked paprika until evenly coated.
03 - Place the seasoned steak cubes in a single layer inside the air fryer basket.
04 - Air fry for 4 to 6 minutes, shaking the basket halfway through; cook 4 minutes for medium-rare, 6 minutes for medium doneness.
05 - Meanwhile, combine melted butter, minced garlic, chopped parsley, and lemon juice in a small bowl.
06 - Transfer the cooked steak bites immediately into the bowl with the garlic-butter sauce and toss to coat evenly.
07 - Serve hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • You get steakhouse flavor in under 20 minutes without firing up a grill or dirtying a skillet.
  • The air fryer gives you a perfect sear on the outside while keeping the inside tender and juicy.
  • One bite dipped in that garlicky butter and youll forget you were trying to keep things simple.
02 -
  • Dont skip preheating the air fryer, starting with a hot basket is what gives you that steakhouse sear.
  • Pull the steak a minute early if youre nervous about overcooking, it will keep cooking slightly as it sits in the hot butter.
  • Use fresh garlic instead of jarred, the flavor difference is huge and youll taste it in every bite.
03 -
  • Shake the basket halfway through cooking and give it a little extra shake right at the end to knock off any stuck bits.
  • If youre making these for a crowd, keep the first batch warm in a low oven while you cook the second, then toss everything in the garlic butter at once.
Return