Cooking steak at home is usually a high-stress event. You have to get a cast-iron skillet smoking hot, set off every fire alarm in your house, and deal with grease splattering all over your stove.
There is a better way.
Welcome back to The Crispy Basket. Today, we are making the juiciest steak of your life with zero smoke.
By cutting the steak into bites, we create more surface area for the seasoning to cling to. The air fryer blasts these bites with intense heat, creating a beautiful “sear” on the outside while keeping the inside pink and tender. We finish it with a garlic butter bath that makes it impossible to stop eating.
Why You’ll Love This Recipe
- No Smoke: Keep your kitchen clean and your fire alarm silent.
- Budget Friendly: You can use cheaper cuts like Sirloin because cutting them into bites makes them easier to chew.
- Keto Gold: High protein, zero carbs, and high healthy fats.
“The Crispy Basket” Secret: Room Temp & High Heat
Cold steak equals tough steak.
Secret 1: Room Temperature. You must let the steak sit on the counter for 20–30 minutes before cooking. If you put cold steak in the air fryer, the outside will burn before the inside warms up.
Secret 2: Preheat. You need the basket HOT. We preheat the air fryer so that the second the meat hits the metal, the searing process begins.
Ingredients Needed
The Meat:
- 1 lb Steak: Sirloin is great for everyday; Ribeye or New York Strip is better for a splurge. Avoid Stew Meat (it will be tough).
- 1 Tbsp Olive Oil: To help the seasoning stick.
- Dry Rub: 1 tsp Salt, 1 tsp Black Pepper, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder.
The Garlic Butter:
- 2 Tbsp Butter: Melted.
- 1 tsp Fresh Garlic: Minced (approx 2 cloves).
- 1 tsp Fresh Parsley: Chopped.
Step-by-Step Instructions
Step 1: Prep the Meat
Take the steak out of the fridge and let it sit for 20 minutes. Cut the steak into uniform 1-inch cubes. Trim off any large, hard chunks of white gristle (but leave the soft fat!). Pat the cubes dry with a paper towel.
Step 2: Season
Place the cubes in a bowl. Drizzle with olive oil. Sprinkle the salt, pepper, garlic powder, and onion powder over the meat. Toss well until every side is coated.
Step 3: The Air Fry
- Preheat your air fryer to 400°F (200°C) for 5 minutes. Do not skip this!
- Arrange the steak bites in a single layer. Do not overcrowd—they need air flow to sear.
- Air fry at 400°F for 4–7 minutes, depending on your preference:
- 4-5 Minutes: Medium-Rare (Pink center).
- 6-7 Minutes: Medium-Well (Slight pink).
- Shake the basket halfway through cooking.
Step 4: The Butter Bath
While the steak cooks, mix the melted butter, minced fresh garlic, and parsley in a small bowl. When the steak is done, transfer it immediately to a clean bowl. Pour the garlic butter over the hot steak. Toss to coat. The residual heat will cook the raw garlic slightly, making it fragrant.
Step 5: Serve
Serve immediately with mashed potatoes, broccoli, or just a toothpick!
“The Crispy Basket” Pro-Tips
- Don’t Overcook: Steak bites cook FAST. They will continue to cook slightly after you take them out (carryover cooking). Pull them out a minute before you think they are done.
- The “Rest”: Even though they are bites, let them sit in the butter for 2 minutes before eating. This lets the juices redistribute so they don’t run out on the first bite.
- Mushroom Add-In: If you love mushrooms, toss some whole button mushrooms in oil and cook them with the steak. They cook in the exact same amount of time!
FAQ
Why is my steak chewy? You likely either used a tough cut (like chuck roast/stew meat) or you overcooked it. Sirloin or Strip Steak are your best bets for tenderness.
Can I marinate them first? Yes! A soy sauce or Worcestershire marinade works great. Just make sure to pat the meat dry before air frying so it sears instead of steams.
Enjoy your fancy steak night!
