Save I was hunting for a last-minute appetizer one Friday night when I remembered the sirloin sitting in the fridge. Instead of firing up the grill, I cubed it, seasoned it fast, and tossed it into the air fryer. Eight minutes later, those golden, caramelized steak bites were gone before I could plate them properly. Now theyre my secret weapon whenever I need something impressive without the fuss.
The first time I made these for friends, I set them out with toothpicks and watched three grown adults hover around the bowl like seagulls. One bite and the room went quiet. Someone finally said, You made this in that little air fryer? I just smiled and refilled the bowl.
Ingredients
- Sirloin steak: Cut into even one-inch cubes so they cook at the same rate. If the pieces vary too much, some will be overcooked while others stay rare.
- Olive oil: Just enough to help the seasonings stick and encourage a crisp exterior without adding grease.
- Kosher salt: Draws out moisture and builds flavor. Dont skimp, steak needs more salt than you think.
- Black pepper: Freshly ground makes a noticeable difference. The pre-ground stuff loses its punch too quickly.
- Smoked paprika: Optional, but it adds a subtle warmth and depth that makes people ask what your secret is.
- Unsalted butter: Melted and mixed with garlic, this is what turns simple steak bites into something crave-worthy.
- Garlic: Mince it fine so it melts into the butter instead of sitting in harsh chunks.
- Fresh parsley: Brightens the richness and makes the whole thing look and taste fresher.
- Lemon juice: Just a teaspoon cuts through the butter and wakes up the garlic.
Instructions
- Preheat the air fryer:
- Set it to 400°F and let it run empty for three minutes. A hot basket means a better sear right from the start.
- Season the steak:
- Toss the cubes in a bowl with olive oil, salt, pepper, and smoked paprika until every piece is evenly coated. This is where the flavor begins.
- Arrange in the basket:
- Lay the steak bites in a single layer with a little space between each piece. Crowding them will steam instead of sear.
- Air fry:
- Cook for four to six minutes, shaking the basket halfway through. 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, parsley, and lemon juice in a small bowl. The timing works out perfectly.
- Toss and serve:
- The moment the steak comes out, dump it into a bowl and toss it with the garlic butter while its still sizzling. Serve immediately.
Save I once served these at a casual dinner party, and someone who claimed they only liked steak well-done ate five medium-rare bites without a single complaint. Sometimes the right preparation changes minds. That night, the air fryer earned its permanent spot on my counter.
Doneness Guide
Four minutes in the air fryer gives you a warm red center, perfect for those who like their steak rare to medium-rare. Six minutes takes you to a pink, juicy medium. If you prefer well-done, go for eight minutes, but know that smaller cubes can dry out quickly at that point. The best trick is to pull one piece out halfway through, slice it open, and adjust from there.
Serving Suggestions
I love setting these out with toothpicks as an appetizer, but theyve also saved me on nights when I didnt plan dinner. Toss them over a bowl of greens with a drizzle of the leftover garlic butter, or pile them on top of rice with a squeeze of lemon. Theyve even made their way into grain bowls, wrapped in lettuce cups, and served alongside roasted vegetables. Theyre versatile enough to fit whatever mood youre in.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though theyve never lasted that long in my house. Reheat them gently in the air fryer at 350°F for two to three minutes to bring back some of that crisp without overcooking the inside. Microwaving works in a pinch, but youll lose the texture. If youre meal-prepping, cook the steak and store it plain, then toss it with fresh garlic butter when youre ready to eat.
- Use ribeye or strip steak if you want even more marbling and tenderness.
- Marinate the cubes for thirty minutes in olive oil, garlic, and herbs if you have the time.
- Pair with a bold Cabernet Sauvignon or a cold beer.
Save These steak bites have become my go-to whenever I want something that feels indulgent but doesnt require much effort. Theyre proof that you dont need a grill or a fancy pan to make something worth remembering.
Recipe FAQs
- → What cut of steak works best for this dish?
Sirloin steak cut into bite-sized cubes is ideal for tender, evenly cooked bites. Ribeye or strip steak can also be used for extra tenderness.
- → How do I achieve medium-rare doneness using the air fryer?
Air fry the steak bites at 400°F for about 4 minutes, shaking halfway through to ensure even cooking and a juicy interior.
- → Can I prepare the garlic-butter sauce in advance?
Yes, the sauce can be mixed ahead of time and added to the steak bites immediately after cooking to preserve its fresh garlic flavor.
- → What are good serving suggestions for these steak bites?
Serve the steak bites as appetizers with toothpicks, or over rice or salad for a satisfying main dish. A bold red wine pairs nicely.
- → Is it possible to marinate the steak cubes before cooking?
Marinating the steak cubes in olive oil, garlic, and herbs for 30 minutes enhances flavor and tenderness but is optional.