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Air Fryer Steak Bites

Cubes of sirloin sear in a hot air fryer with garlic and smoked paprika. A short rest after the pull temperature keeps the centers juicy.

Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Difficulty
Easy
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Seared sirloin steak bites with a browned crust on a dark plate

Why you’ll love it

  • Small cubes cook evenly, so one temperature reading tells you the batch.
  • High heat browns the outside before the center overcooks.
  • You can choose medium-rare or medium with a clear pull temperature.
  • Butter and parsley at the end add flavor without a pan sauce.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the steak cubes dry. If the meat is frozen, thaw it in the refrigerator first. Toss the cubes with the olive oil, salt, pepper, garlic powder, and paprika.

  2. 2

    Heat the air fryer to 400°F. Place the steak in a single layer, leaving a little space between cubes. Cook in two batches if needed.

  3. 3

    Air fry for 4 minutes. Shake the basket and cook 2 to 4 minutes more.

  4. 4

    For medium-rare, pull the bites when the center of the thickest cube reads 130°F. For medium, pull them at 140°F. Spot-check two or three cubes.

  5. 5

    Transfer the steak to a plate and rest 3 minutes. The temperature will rise a few degrees while it rests.

  6. 6

    Toss the rested bites with the melted butter, parsley, and lemon juice. Serve right away.

Pro tips

  • Similar cube sizes keep the doneness even. Cut off thin tails and cook those in the second batch for less time.
  • Do not stack the meat. Overlapping cubes steam instead of brown.
  • Resting is part of the doneness. Cutting immediately spills the juices onto the plate.

Easy substitutions

Sirloin
Strip steak, cut the same size. Pull at the same temperatures.
Smoked paprika
Sweet paprika.
Butter
1 tbsp olive oil tossed on after cooking.

Storage and reheating

Storage

Refrigerate leftovers in a covered container for up to 3 days. The centers will cook further when reheated.

Reheating

Warm in a skillet over medium-low just until hot. Expect the steak to move past the original doneness.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
304
Protein
38 g
Carbs
2 g
Fat
16 g
Fiber
0 g

Moderate · Air Fryer · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients