Air-Fryer Garlic Butter Steak (Print Version)

Tender steak cubes coated in garlic butter, cooked quickly for a savory, satisfying dish.

# What You'll Need:

→ Steak

01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika (optional)

→ Garlic-Butter Sauce

06 - 3 tbsp unsalted butter, melted
07 - 3 cloves garlic, finely minced
08 - 1 tbsp fresh parsley, chopped
09 - 1 tsp lemon juice

# How to Make:

01 - Set the air fryer to 400°F and preheat for 3 minutes.
02 - In a bowl, toss the steak cubes with olive oil, kosher salt, black pepper, and smoked paprika until evenly coated.
03 - Place the steak bites in a single layer inside the air fryer basket.
04 - Cook for 4 to 6 minutes, shaking the basket halfway through; 4 minutes for medium-rare, 6 minutes for medium doneness.
05 - Combine melted butter, minced garlic, chopped parsley, and lemon juice in a small bowl while the steak cooks.
06 - Immediately transfer the cooked steak bites to a bowl and toss with the garlic-butter sauce until evenly coated.
07 - Serve the steak bites hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • Ready in under 20 minutes from start to finish, making it perfect for weeknight dinners or last-minute entertaining.
  • The garlic-butter sauce clings to every cube, delivering restaurant-quality flavor without the restaurant price tag.
  • Works as an elegant appetizer on toothpicks or a protein-packed main over rice, so it earns its place on your regular rotation.
02 -
  • Don't skip the preheat—cold air fryers produce pale, tough steak instead of that beautiful sear you're after.
  • Overcrowding the basket is the most common mistake; even if you think you're not crowding it, you probably are, so give yourself permission to cook in batches if needed.
03 -
  • Marinate your cubes for 30 minutes in olive oil, minced garlic, and fresh herbs before cooking for even deeper flavor—it's a game-changer if you've got the time.
  • Pair with a bold red wine like Cabernet Sauvignon; the tannins and body complement the richness of the butter and steak perfectly.
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