I wrote a quick, kinda healthy Air Fryer Steak bites recipe with garlic butter that shows options for different cuts and a simple way to make it without an air fryer.

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Ingredients

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Its rich in protein, packed with iron and B vitamins, gives beefy flavor and chew.
Adds punchy savory aroma, contains antioxidants, can mellow with butter when cooked.
Gives silky richness, boosts calories and saturated fat, carries garlic flavor beautifully.
Coats cubes for crispier edges, keeps juices locked, slight clouding in sauce.
Adds umami saltiness, deepens meat flavor, helps browning and savory balance.
Gives smoky warmth and color, subtle sweetness, great with garlic and beef.
Fresh herb note, brightens the dish, adds color and light herbal freshness.
A little acid wakes flavors, cuts richness, makes bites taste brighter.

Ingredient Quantities

1 1/2 lb (700 g) steak such as sirloin, ribeye, flank or skirt, trimmed and cut into 3/4 to 1 inch cubes

1 to 2 tbsp neutral oil (avocado, canola or vegetable) for tossing

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika (optional)

1 tbsp cornstarch or arrowroot (optional, for crispier edges)

1 tbsp Worcestershire sauce or soy sauce (optional)

4 tbsp (1/2 stick, 60 g) unsalted butter

3 garlic cloves, minced (or about 1 1/2 tsp jarred garlic)

1 tbsp fresh parsley, chopped

1 tsp lemon juice (optional)

Nonstick cooking spray (optional, for air fryer)

1/4 tsp crushed red pepper flakes (optional)

How to Make this

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1. Pat the 1 1/2 lb (700 g) steak dry with paper towels, trim any big bits of fat and cut into 3/4 to 1 inch cubes; if using flank or skirt slice against the grain into similar sized pieces so it’s not chewy.

2. In a bowl toss the steak with 1 to 2 tbsp neutral oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp smoked paprika if you want that smokey hit; for extra crisp toss in 1 tbsp cornstarch or arrowroot, and add 1 tbsp Worcestershire sauce or soy sauce if using.

3. Preheat your air fryer to 400 F (200 C) for 3 to 5 minutes and spray the basket lightly with nonstick cooking spray if you like; avoid overcrowding so work in batches if needed.

4. Arrange the steak bites in a single layer in the basket and cook at 400 F for about 6 to 10 minutes, shaking or flipping once halfway through; aim for shorter time for tender cuts like ribeye (around 6 to 8 min) and a touch longer for leaner cuts like sirloin, flank or skirt (7 to 10 min) depending on desired doneness.

5. Use these internal temps as a guide: rare 125 F, medium rare 135 F, medium 145 F, and remember carryover will raise it a few degrees; remove a piece earlier if you prefer rarer.

6. While the steak cooks make the garlic butter: melt 4 tbsp (60 g) unsalted butter in a small pan over low heat, add 3 minced garlic cloves (or about 1 1/2 tsp jarred garlic) and cook just 30 to 45 seconds until fragrant but not browned, then stir in 1 tbsp chopped fresh parsley, 1 tsp lemon juice optional, and 1/4 tsp crushed red pepper flakes optional; take off the heat.

7. When the steak bites are done drop them into a bowl, pour the garlic butter over and toss so every piece gets coated, then let rest 2 to 3 minutes so juices redistribute.

8. No air fryer option: heat a heavy skillet or cast iron over high with about 1 tbsp oil, sear steak bites in a single layer (do batches) about
1.5 to 3 minutes per side until brown and cooked to your liking, then finish by tossing in the garlic butter like above.

9. Final tips: pat meat dry before seasoning for better browning, don’t crowd the basket or pan, cornstarch gives crispier edges, use jarred garlic in a pinch, taste and adjust salt before serving.

10. Serve immediately with extra parsley and lemon if you used it, and enjoy.

Equipment Needed

1. Cutting board for trimming and cubing the steak
2. Sharp chef’s knife (or any sharp knife) to cut into 3/4 to 1 inch pieces
3. Paper towels to pat the steak dry
4. Large mixing bowl to toss the meat with oil and seasonings
5. Measuring spoons (tsp and tbsp) for salt, spices and sauces
6. Tongs or a spatula for placing and flipping the bites
7. Air fryer, or a heavy skillet / cast iron pan if you dont have one
8. Small saucepan or skillet to melt the garlic butter
9. Instant read meat thermometer to check internal temps

FAQ

Q: How hot and how long do I cook these steak bites in the air fryer? A: Preheat to 400°F (200°C). For 3/4 to 1 inch cubes cook 6 to 8 minutes for medium-rare, 8 to 10 minutes for medium, and 10 to 12 minutes if you like them more done. Shake or toss the basket once halfway through and use an instant-read thermometer to be sure.

Q: Which cut of steak is best? A: Sirloin and ribeye are easy and forgiving because they have good fat. Flank or skirt work great too but slice across the grain before cubing so they stay tender. Pick a cut with some marbling for more flavor.

Q: Want crispier edges, what do I do? A: Pat the cubes very dry, toss with 1 tbsp cornstarch or arrowroot, then a little oil. Don’t overcrowd the basket, cook in a single layer, and spray or brush a bit of oil if needed. Preheating the air fryer helps a lot, and quick high heat gives the best crust.

Q: How do I make the garlic butter without burning the garlic? A: Melt the butter gently, add the minced garlic just until fragrant, 20 to 30 seconds, then take it off the heat. If you worry about burning use clarified butter or add the garlic after the butter is mostly cooled, it'll still taste fresh. Stir in parsley and a splash of lemon at the end.

Q: What internal temps should I aim for? A: Rare 120 to 125°F, medium-rare 130 to 135°F, medium 140 to 145°F, medium-well 150 to 155°F. Stick the thermometer into a big cube and check, don’t guess.

Q: How do I store and reheat leftovers? A: Keep in the fridge up to 3 days in an airtight container. Reheat in the air fryer at 350°F for 3 to 5 minutes or quickly sear in a hot skillet to refresh the crust. Avoid the microwave unless you don’t care about the texture. You can freeze for up to 2 months but thaw overnight first.

Air Fryer Steak Bites With Easy Garlic Butter Recipe Substitutions and Variations

Steak (sirloin, ribeye, flank, skirt): swap for boneless chicken thighs or pork tenderloin cut into 3/4 to 1 inch cubes; they cook faster so watch the time, or use meaty cremini or portobello mushrooms for a vegetarian take (texture won’t be exactly steak).
1 tbsp cornstarch or arrowroot: use 1 tbsp all purpose flour or 1 tbsp potato starch instead; flour gives a bit less crisp but still firms the edges, potato starch behaves most like cornstarch.
1 tbsp Worcestershire sauce or soy sauce: replace with 1 tbsp tamari or coconut aminos for gluten free, or 1 tsp balsamic vinegar plus a pinch of salt for a quick umami boost.
4 tbsp unsalted butter: use ghee or a neutral oil (avocado or light olive oil) for dairy free; if you use oil add a pinch of salt and a little extra garlic to make up the buttery flavor.

Pro Tips

1. Pat and chill for cleaner cuts. If you toss a flank or skirt in the freezer for 15 to 20 minutes it firms up enough to slice against the grain cleanly, which makes each bite way more tender, but dont leave it so long it freezes solid.

2. For extra crisp without overcooking, lightly dust the cubes with cornstarch and let them sit 5 to 10 minutes before cooking so the starch hydrates a bit, then shake off any clumps. That gives better browning on the outside while keeping the inside juicy.

3. Garlic butter is fragile, so melt the butter slow and take it off the heat as soon as the garlic is fragrant, you dont want browned garlic or scorched butter. If you plan to sear in a hot pan first use a splash of the pan juices or a tiny bit of soy or Worcestershire to deglaze and tie the flavors together.

4. Use an instant read thermometer and account for carryover cooking. Pull the steak bites a few degrees below your target temp, let them rest 2 to 3 minutes while coated in butter, then check once more so you dont end up overdone.

Air Fryer Steak Bites With Easy Garlic Butter Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I wrote a quick, kinda healthy Air Fryer Steak bites recipe with garlic butter that shows options for different cuts and a simple way to make it without an air fryer.

Servings

servings

Calories

517

kcal

Equipment: 1. Cutting board for trimming and cubing the steak
2. Sharp chef’s knife (or any sharp knife) to cut into 3/4 to 1 inch pieces
3. Paper towels to pat the steak dry
4. Large mixing bowl to toss the meat with oil and seasonings
5. Measuring spoons (tsp and tbsp) for salt, spices and sauces
6. Tongs or a spatula for placing and flipping the bites
7. Air fryer, or a heavy skillet / cast iron pan if you dont have one
8. Small saucepan or skillet to melt the garlic butter
9. Instant read meat thermometer to check internal temps

Ingredients

1 1/2 lb (700 g) steak such as sirloin, ribeye, flank or skirt, trimmed and cut into 3/4 to 1 inch cubes
1 to 2 tbsp neutral oil (avocado, canola or vegetable) for tossing
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (optional)
1 tbsp cornstarch or arrowroot (optional, for crispier edges)
1 tbsp Worcestershire sauce or soy sauce (optional)
4 tbsp (1/2 stick, 60 g) unsalted butter
3 garlic cloves, minced (or about 1 1/2 tsp jarred garlic)
1 tbsp fresh parsley, chopped
1 tsp lemon juice (optional)
Nonstick cooking spray (optional, for air fryer)
1/4 tsp crushed red pepper flakes (optional)

Directions

Pat the 1 1/2 lb (700 g) steak dry with paper towels, trim any big bits of fat and cut into 3/4 to 1 inch cubes; if using flank or skirt slice against the grain into similar sized pieces so it's not chewy.
In a bowl toss the steak with 1 to 2 tbsp neutral oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp smoked paprika if you want that smokey hit; for extra crisp toss in 1 tbsp cornstarch or arrowroot, and add 1 tbsp Worcestershire sauce or soy sauce if using.
Preheat your air fryer to 400 F (200 C) for 3 to 5 minutes and spray the basket lightly with nonstick cooking spray if you like; avoid overcrowding so work in batches if needed.
Arrange the steak bites in a single layer in the basket and cook at 400 F for about 6 to 10 minutes, shaking or flipping once halfway through; aim for shorter time for tender cuts like ribeye (around 6 to 8 min) and a touch longer for leaner cuts like sirloin, flank or skirt (7 to 10 min) depending on desired doneness.
Use these internal temps as a guide: rare 125 F, medium rare 135 F, medium 145 F, and remember carryover will raise it a few degrees; remove a piece earlier if you prefer rarer.
While the steak cooks make the garlic butter: melt 4 tbsp (60 g) unsalted butter in a small pan over low heat, add 3 minced garlic cloves (or about 1 1/2 tsp jarred garlic) and cook just 30 to 45 seconds until fragrant but not browned, then stir in 1 tbsp chopped fresh parsley, 1 tsp lemon juice optional, and 1/4 tsp crushed red pepper flakes optional; take off the heat.
When the steak bites are done drop them into a bowl, pour the garlic butter over and toss so every piece gets coated, then let rest 2 to 3 minutes so juices redistribute.
No air fryer option: heat a heavy skillet or cast iron over high with about 1 tbsp oil, sear steak bites in a single layer (do batches) about
5 to 3 minutes per side until brown and cooked to your liking, then finish by tossing in the garlic butter like above.
Final tips: pat meat dry before seasoning for better browning, don't crowd the basket or pan, cornstarch gives crispier edges, use jarred garlic in a pinch, taste and adjust salt before serving.
Serve immediately with extra parsley and lemon if you used it, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.