The Best Air Fryer Garlic Butter Steak Bites (Melt in Your Mouth!)

Cooking a steak can be stressful. There’s the smoking cast iron skillet, the grease splatter all over your stove, and the constant fear of overcooking an expensive cut of meat.

What if I told you that you could get perfectly tender, medium-rare steak with those irresistible crispy, charred edges—without turning on your stove?

Welcome back to The Crispy Basket. Today, we are making the ultimate meat lover’s dinner: Garlic Butter Steak Bites.

By cutting the steak into bite-sized cubes, we increase the surface area. More surface area means more room for seasoning and more room for that delicious “Maillard reaction” (the browning that equals flavor). The air fryer blasts these little cubes with intense heat, searing the outside quickly while keeping the inside buttery soft.

Why You’ll Love This Recipe

• Zero Splatter: The mess stays inside the basket, not on your kitchen backsplash.
• The “Burnt Ends” Effect: Because air circulates around each cube, you get crispy edges on all four sides of the bite, not just the top and bottom.
• Meal Prep Friendly: These reheat surprisingly well and are perfect for tossing into salad bowls or serving over mashed potatoes.

“The Crispy Basket” Secret: Room Temp & High Heat

The biggest mistake people make with air fryer steak is putting cold meat into a warm fryer. The inside will stay raw while the outside burns, or the whole thing will steam and turn grey.

Secret 1: Let the steak sit on the counter for 30 minutes before cooking. Bringing it to room temperature ensures it cooks evenly. Secret 2: Preheating is non-negotiable. You need the basket screaming hot the second the meat hits it to get that sear.

Ingredients Needed

• 1.5 lbs Sirloin Steak or Ribeye: Sirloin is budget-friendly and great for bites. Ribeye is richer and more tender but pricier. Avoid stew meat (it will be tough as leather).
• 1 Tbsp Olive Oil: To coat the meat.
• The Dry Rub:
  • 1 tsp Salt.
  • 1 tsp Black Pepper.
  • 1 tsp Garlic Powder.
  • 1 tsp Onion Powder.
• The Garlic Butter Sauce:
  • 3 Tbsp Unsalted Butter, melted.
  • 2 cloves Fresh Garlic, minced.
  • 1 Tbsp Fresh Parsley, chopped.

Step-by-Step Instructions

Step 1: Prep the Meat

Take your steak out of the fridge 30 minutes before cooking. Trim off any large, hard chunks of white fat/gristle (leave the marbling!). Cut the steak into uniform 1-inch cubes. Try to keep them the same size so they finish at the same time.

Step 2: Season

Place the cubes in a large bowl. Drizzle with the olive oil. Sprinkle the dry rub (salt, pepper, garlic powder, onion powder) over the meat. Toss well with your hands to ensure every single side of every cube is coated.

Step 3: The Air Fry

1. Preheat your air fryer to 400°F (200°C) for 5 minutes.
2. Arrange the steak bites in a single layer in the basket. Do not overcrowd. If they are touching, they will steam and turn grey. Cook in two batches if necessary.
3. Air fry at 400°F for 4–6 minutes.
   • 4 minutes = Medium Rare
   • 5 minutes = Medium
   • 6 minutes = Medium Well
4. Shake the basket halfway through cooking to ensure even searing.

Step 4: The Garlic Butter Bath

While the steak is cooking, mix the melted butter, minced fresh garlic, and parsley in a clean bowl. As soon as the steak bites come out of the air fryer (while they are sizzling hot), dump them into the butter mixture. Toss immediately. The residual heat from the steak will cook the raw garlic slightly and melt the flavors together.

Step 5: Rest and Serve

Let them rest in the bowl for 2–3 minutes to let the juices redistribute. Serve warm with toothpicks as an appetizer or over rice as a main.

“The Crispy Basket” Pro-Tips

• Don’t Overcook: These bites are small, so they cook fast. I highly recommend pulling them out a minute earlier than you think. They will continue to cook in the bowl while resting.
• Dry Meat First: Before cutting the steak, pat it dry with paper towels. Just like with chicken, surface moisture prevents browning.
• Upgrade Option: Add a tablespoon of Worcestershire sauce or soy sauce to the butter mixture for an extra umami kick.

FAQ

Can I use frozen steak? No. For this specific recipe where texture is key, you must thaw the steak completely first.

Is this Keto? Yes! This recipe is virtually zero carbs and high in healthy fats and protein. It is a staple Keto dinner.

Enjoy your steakhouse dinner at home!