Air Fryer Steak Bites
Ingredients
- 2 lbs sirloin steak cut into 1-inch cubes, patted completely dry
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes optional, for heat
- 3 tbsp unsalted butter
- 4 cloves garlic freshly minced
- 2 tbsp fresh parsley finely chopped, for garnish
- flaky sea salt for finishing, optional
Instructions
- Remove the steak from the refrigerator 15 minutes before cooking to bring it closer to room temperature. Cut into even 1-inch cubes and pat completely dry with paper towels — this step is critical for a proper sear.
- In a large bowl, combine the olive oil, Worcestershire sauce, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes if using. Add the steak cubes and toss until every piece is evenly coated.
- Preheat your air fryer to 400°F for 3–5 minutes.
- Arrange the steak bites in a single layer in the air fryer basket, making sure they are not touching. Work in two batches if needed — overcrowding causes steaming rather than searing.
- Air fry at 400°F for 8–10 minutes, shaking the basket once halfway through, until the exterior is deeply seared and caramelized. For medium-rare, pull at an internal temperature of 130–135°F. For medium, aim for 140–145°F.
- While the steak bites are in the air fryer, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat.
- Transfer the cooked steak bites to a bowl or serving plate. Pour the garlic butter over the top immediately and toss to coat. Let rest for 2–3 minutes.
- Garnish with fresh parsley and a pinch of flaky sea salt if desired. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 2–3 minutes to restore texture — avoid the microwave, which will make the steak tough. Cut selection: Ribeye works beautifully for a richer result. Avoid tough cuts like flank or skirt steak for this method. Doneness guide: 130–135°F = medium-rare | 140–145°F = medium | 150°F+ = well done. A quick-read thermometer is strongly recommended. Meal ideas: Serve over arugula salad, cauliflower mash, roasted asparagus, or alongside garlic bread for a heartier meal.