Save I came home late from work one Tuesday, starving and impatient, and spotted a vacuum-sealed sirloin in the back of the fridge. The air fryer was already on the counter from breakfast, still warm. Within twenty minutes I was standing at the stove eating steak bites straight from the bowl with my fingers, butter dripping down my wrist. That night changed how I think about weeknight protein.
I made these for a small dinner party once, just as an appetizer while the main course finished. My friend Jake ate eleven pieces before I could stop him, then asked if I could skip the salmon entirely. The bowl was empty before we sat down. I learned that night to always double the batch, because people lose all self-control around buttery steak cubes.
Ingredients
- Sirloin steak, cut into 1-inch cubes: Sirloin is lean but stays tender when you dont overcook it, and the cubes crisp up beautifully in the air fryer without drying out.
- Olive oil: Just enough to help the seasoning stick and encourage a light crust without making the meat greasy.
- Kosher salt: Coarse salt clings better to the surface and seasons more evenly than table salt.
- Freshly ground black pepper: The bite of fresh pepper cuts through the richness of the butter.
- Smoked paprika: Optional, but it adds a subtle warmth and a hint of campfire that makes people ask what your secret is.
- Unsalted butter, melted: The foundation of the sauce, it coats every piece and carries the garlic straight into the meat.
- Garlic, finely minced: Fresh garlic blooms in the hot butter and becomes sweet and fragrant instead of sharp.
- Fresh parsley, chopped: Brightens the whole dish and makes it look like you tried harder than you did.
- Lemon juice: One teaspoon is enough to lift the richness without making it taste citrusy.
Instructions
- Preheat the air fryer:
- Set it to 400°F and let it run empty for 3 minutes. This ensures the steak hits a hot surface immediately and starts to sear instead of steam.
- Season the steak:
- Toss the cubes in a bowl with olive oil, salt, pepper, and smoked paprika until every piece is lightly coated. Your hands work better than a spoon here.
- Arrange in a single layer:
- Spread the steak bites in the basket without overlap. Crowding them traps moisture and turns them gray instead of golden.
- Air fry and shake:
- Cook for 4 to 6 minutes depending on how you like your steak, shaking the basket halfway through so all sides get some color. Four minutes gives you a warm red center, six takes you to pink.
- Make the garlic butter:
- While the steak cooks, whisk together melted butter, minced garlic, parsley, and lemon juice in a small bowl. The residual heat from the butter will mellow the garlic just enough.
- Toss and serve:
- The second the steak comes out, dump it into a bowl and pour the garlic butter over it, tossing gently so every piece gets glossy. Serve it hot, because once it cools the magic fades.
Save My neighbor once knocked on my door because the smell of garlic and seared meat was drifting through the hallway. I handed her a bowl through the doorway and she stood there eating in the hall, laughing at herself. She still texts me when she makes them now, usually with a photo of an empty plate. Food that makes people shameless is food worth keeping.
How to Pick the Right Steak
Sirloin is my go-to because it has enough marbling to stay juicy but not so much that it renders out and smokes up the air fryer. Ribeye works beautifully if you want something richer, and strip steak sits right in the middle. Avoid anything labeled lean or round, it will turn tough and dry no matter how careful you are. Look for steaks that are bright red with thin white streaks, and always cut against the grain after cubing or the bites will be stringy.
What to Serve Alongside
These steak bites are rich enough to anchor a meal but small enough to play well with sides. I like them over a pile of peppery arugula with shaved parmesan, or next to roasted baby potatoes that soak up the extra garlic butter. Sometimes I serve them with crusty bread for mopping, or over jasmine rice when I want something more filling. If youre serving them as an appetizer, set out toothpicks and watch them vanish before you finish pouring drinks.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the texture softens as the butter cools and solidifies. Reheat them gently in the air fryer at 350°F for 2 to 3 minutes, just until warmed through. Do not microwave them or they will turn rubbery and sad. If you have extra garlic butter, save it in a small jar and use it to finish scrambled eggs or toss with roasted vegetables.
- Let steak come to room temp before reheating so it warms evenly.
- Add a tiny drizzle of fresh melted butter after reheating to bring back the gloss.
- These do not freeze well, the texture changes too much once thawed.
Save This recipe has pulled me out of more dinner ruts than I can count, and it never feels like settling. Every time I make it, someone asks for the recipe, and I have to remind them theres barely one to give.
Cooking Guide
- → What cut of steak works best?
Sirloin steak cubes provide a tender, flavorful bite, but ribeye or strip steak can be used for extra tenderness.
- → How do I achieve medium-rare doneness?
Cook steak bites in the air fryer for about 4 minutes, shaking halfway, to reach medium-rare.
- → Can I marinate the steak beforehand?
Yes, marinating in olive oil, garlic, and herbs for 30 minutes enhances flavor and tenderness.
- → What sides pair well with these steak bites?
Serve over rice, alongside a fresh salad, or with bold red wine like Cabernet Sauvignon for a complete meal.
- → How is the garlic-butter sauce prepared?
Mix melted butter with minced garlic, chopped parsley, and a splash of lemon juice for a bright, savory finish.