Merken There's something about the sizzle of butter hitting hot steak that makes you feel like you actually know what you're doing in the kitchen. I discovered these garlic-butter bites by accident one weeknight when I had sirloin on hand but no patience for a full dinner production—the air fryer felt like cheating in the best way. Ten minutes later, I had something so good it became the kind of dish you make when you want to impress without the stress.
I made these for a casual dinner party once, served them on small plates with toothpicks, and watched people reach for a second and third before sitting down. That's when I realized these aren't just a quick dinner—they're the kind of thing that makes you look like you've spent all day cooking, which, let's be honest, feels pretty good.
Ingredients
- Sirloin steak, 1 lb cut into 1-inch cubes: Sirloin has enough marbling to stay tender even with quick cooking, and the cubes cook evenly in the hot air fryer without any cold centers.
- Olive oil, 1 tbsp: Just enough to coat and help the seasoning stick, creating a light sear without making them greasy.
- Kosher salt, 1 tsp: Draws out the steak's natural juices and seasons deeply—don't skip the measuring here.
- Freshly ground black pepper, ½ tsp: Freshly ground makes a difference; pre-ground loses its bite and flavor.
- Smoked paprika, ½ tsp (optional): Adds a whisper of smoke that makes people ask what your secret is.
- Unsalted butter, 3 tbsp melted: Use good butter; it's the soul of this dish and worth the couple extra dollars.
- Garlic, 3 cloves finely minced: Mince it small so it spreads through the sauce evenly without raw, sharp bites.
- Fresh parsley, 1 tbsp chopped: Not just garnish—it cuts through the richness and adds a bright, fresh note.
- Lemon juice, 1 tsp: A squeeze brings the whole thing into focus and prevents the sauce from feeling heavy.
Instructions
- Preheat the air fryer:
- Set it to 400°F and let it run for 3 minutes—a cold basket means uneven cooking and you'll notice the difference immediately.
- Season the steak:
- Toss your cubes in olive oil, salt, pepper, and paprika until every piece is coated evenly. This takes about a minute and makes a real difference in flavor.
- Arrange and air fry:
- Lay the steak bites in a single layer—don't crowd the basket or they'll steam instead of sear. At the 2-3 minute mark, give the basket a shake so everything browns on all sides.
- Cook to doneness:
- 4 minutes gives you medium-rare, 6 minutes gets you to medium; it depends on the actual size of your cubes and your fryer's personality.
- Make the sauce while they cook:
- Stir together melted butter, minced garlic, parsley, and lemon juice in a small bowl—it only takes a minute and keeps the whole process moving.
- Toss and serve:
- The moment the steak comes out, transfer it to a bowl and pour that golden sauce over top. The heat of the steak slightly cooks the garlic and melds everything together.
Merken These became the thing I make on Tuesday nights when I'm tired of cooking but tired of feeling like I'm phoning it in. There's something quietly satisfying about a dish this simple tasting this good.
Why the Air Fryer Changes Everything
An air fryer doesn't just cook faster—it cooks differently. The circulating hot air creates a crust without needing hot oil, so your steak gets that seared exterior and stays tender inside. You're not standing over a pan adjusting heat and managing splatter; you're setting it and walking away. For something this small and quick, that's honestly the whole appeal.
Playing with the Sauce
The garlic-butter base is flexible if you want it to be. I've added a tiny pinch of red pepper flakes for heat, or swapped the parsley for fresh rosemary. Some nights I squeeze in a little balsamic vinegar for depth. The formula stays the same, but it bends to whatever mood you're in.
Serving Ideas That Actually Work
As an appetizer with toothpicks, these disappear from the plate fastest. But I've also served them over cauliflower rice for low-carb nights, scattered across a arugula salad where the warm steak wilts the greens just right, or simply with crusty bread to soak up the sauce.
- Thread them back onto small skewers after cooking if you're feeling fancy and want them to look intentional.
- Make a double batch and refrigerate any leftovers—they reheat beautifully and make excellent next-day lunch boxes.
- If you're cooking for vegetarians, the same technique works beautifully with halloumi cheese or hearty mushroom cubes.
Merken This recipe reminds me why I keep the air fryer around—it's fast, reliable, and makes good food feel effortless. That's all you really need.
Fragen & Antworten zum Rezept
- → Wie lange dauert die Zubereitung im Air Fryer?
Die Garzeit beträgt je nach gewünschtem Gargrad 4 bis 6 Minuten bei 200 °C.
- → Kann ich das Steak vorgängig marinieren?
Ja, eine Marinade aus Olivenöl, Knoblauch und Kräutern für 30 Minuten intensiviert das Aroma und macht das Fleisch noch zarter.
- → Welche Fleischsorten sind am besten geeignet?
Sirloin ist ideal, aber auch Ribeye oder Strip Steak eignen sich hervorragend für diese Zubereitung.
- → Wie wird die Knoblauch-Butter-Sauce zubereitet?
Butter wird geschmolzen und mit fein gehacktem Knoblauch, frischer Petersilie sowie Zitronensaft vermischt.
- → Was passt als Beilage zu den Steakwürfeln?
Reis, frischer Salat oder ein kräftiger Rotwein wie Cabernet Sauvignon ergänzen das Gericht perfekt.