Air Fryer Garlic Butter Steak (Printable)

Tender steak bites coated in garlic butter, cooked to perfection using an air fryer.

# What You’ll Use:

→ 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:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Toss 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 - Air fry the steak bites for 4 to 6 minutes, shaking the basket halfway through. Cook for 4 minutes for medium-rare or 6 minutes for medium doneness.
05 - While the steak cooks, combine melted butter, minced garlic, chopped parsley, and lemon juice in a small bowl.
06 - Transfer the cooked steak bites to a bowl and toss immediately with the garlic-butter sauce.
07 - Serve hot, optionally garnished with additional parsley.

# Expert Advice:

01 -
  • Cooks in under 10 minutes with restaurant-quality results that fool everyone into thinking you tried much harder
  • The air fryer creates this incredible crispy exterior while keeping the inside juicy and tender every single time
  • Perfect for everything from casual weeknight dinners to fancy appetizer spreads that actually disappear
02 -
  • Letting the steak come to room temperature for 20 minutes before cooking makes a huge difference in even cooking
  • Don't overcrowd the air fryer basket—work in batches if necessary because crowded steak steams instead of sears
  • The steak continues cooking slightly after you remove it, so pull it when it looks slightly less done than you want
03 -
  • Pat the steak cubes completely dry with paper towels before seasoning—wet surface means steam instead of sear
  • Invest in a good instant-read thermometer and pull the steak at 130°F for medium-rare since it keeps cooking
  • Fresh parsley matters here—dried herbs just don't bring the same brightness to cut through all that butter
Go Back