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Air Fryer Steak Bites (Garlic Butter)

CrispyAir Kitchen · Updated October 22, 2026 · Air fryer recipes with exact times & temperatures

Steak bites take 7–10 minutes at 400°F (200°C), depending on how you like your steak: about 7 minutes for medium-rare, 9 for medium. Cutting the steak into 1-inch cubes gives you far more seared surface than a whole steak, and the air fryer's fierce heat does the rest. Finish with garlic butter while they rest and you have the most-requested appetiser-or-dinner on this site.

Ingredients

• 1 1/2 lb (680 g) sirloin or ribeye steak, cut in 1-inch cubes
• 1 tbsp olive oil
• 1 tsp fine sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper, coarsely ground
• 1/2 tsp smoked paprika
• 2 tbsp butter, melted, with 1 grated garlic clove (to finish)
• 1 tbsp chopped parsley

Method

1. Pat the steak cubes very dry — dry surfaces sear; wet surfaces steam. Toss with oil and the dry spices.
2. Preheat the air fryer to 400°F (200°C) for a full 5 minutes. A ripping-hot start is the difference between seared and grey.
3. Spread the cubes in a single layer with gaps. Cook 4 minutes without touching them.
4. Shake or turn the cubes and cook to your finish: 3 more minutes for medium-rare (130°F / 54°C), 5 for medium (140°F / 60°C), 7 for well done (155°F / 68°C).
5. Toss immediately with the garlic butter and parsley. Rest 3 minutes and serve.

Tips that actually matter

• Cheaper sirloin works beautifully here — the small cubes and hot finish keep it tender. Avoid stewing cuts, which need slow cooking.
• Do not marinate in anything sugary: the cubes are small and the sugars scorch at 400°F. Flavour after cooking instead.
• Serve over mashed potatoes, in warm wraps, or speared with toothpicks as a party bite.

Why this recipe works

Cubing the steak multiplies the best part: the seared crust. Every cube gets four-plus browned faces instead of two, and the small size means the interior reaches your exact doneness in minutes rather than being hostage to a thick centre.

Variations to try

Flavour directions that suit this category: Chimichurri over anything beef; honey-mustard glaze brushed on pork in the final 3 minutes; a coffee-chilli rub for steak; Italian-herb and Parmesan through meatballs; maple and black pepper over bacon in its last 2 minutes.

What to serve with it

Over mashed potatoes or fries, in warm tortillas, or speared as a party starter with chimichurri.

Storage & reheating

Best fresh. Refrigerate up to 3 days and reheat at 375°F (190°C) for 3 minutes only — steak bites toughen fast on a second cook.

Frequently asked questions

What is the best cut for steak bites?

Sirloin for value, ribeye for richness, fillet for tenderness. All work; what matters is dry cubes, a hot basket and no crowding.

Can I cook a whole steak in the air fryer instead?

Yes — a 1-inch steak takes about 10–12 minutes at 400°F (200°C), flipped once. Bites are faster and give more seared edges; a whole steak gives a more classic centre.

Why are my steak bites chewy?

Usually cut against the grain wrongly or overcooked. Cut cubes across the grain and pull them 5°F early — they coast up as they rest.

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See the full cooking times chart