Air Fryer Steak Bites
So, Air Fryer Steak Bites—Why Am I Obsessed?
Alright, full disclosure: I started making these Air Fryer Steak Bites on a random Tuesday when I was desperate for something that wasn’t just another chicken breast. My toddler was howling, my brain was fried (pun intended?), and I just needed dinner on autopilot. Fast forward—these steak bites now make an appearance almost every week, sometimes even just as a cheeky midnight snack when I’m avoiding the washing up. And yes, I have eaten them standing over the sink. Don’t judge. Oh, and before I forget, my neighbor once tried to make these on her George Foreman and, well, let’s just say we both learned a lesson that day.
Why You’ll Love These? (Or, Why I Do Anyway)
I make these when I want something nice but not fussy. My family goes wild for these—especially when the house starts smelling like a steakhouse (minus the stress of reservations). If I’m being honest, I first made these because I was a little bit terrified of grilling steak outside (you know how it is when the grill starts acting up). Plus, no mess from oil splatter; my kitchen walls thank me every time.
Sometimes I get a bit lazy and just use whatever marinade I have lying around (bottle of teriyaki, anyone?), and it’s still a crowd-pleaser. Even my picky cousin (the one who claims to be “flexitarian”) requests these at gatherings. And for real, you get those crispy edges without overcooking the inside. It’s like magic, or, I guess, hot air science?
What You Need (And What You Can Totally Swap Out)
- Steak (about 1 pound, or however much you’ve got)—I usually grab sirloin because it’s not too fancy or expensive, but ribeye works if you’re feeling fancy. I’ve even tried stew meat in a pinch (it’s chewier, but not terrible).
- Olive oil (about 2 tablespoons)—I sometimes use avocado oil if I’m out. My grandmother swore by canola, but honestly, whatever’s on hand is fine.
- Garlic powder (a good sprinkle, like a teaspoon or so)—Fresh garlic is great, but I get lazy.
- Salt + pepper (to taste)—I’m not here to judge your saltiness.
- Smoked paprika (half a teaspoon; regular paprika’s fine, but smoked is SO good)
- Optional: Worcestershire sauce (I sometimes add a splash for a little oomph), a pat of butter for finishing.
Oh, and rosemary or thyme if you want to get fancy. Sometimes I just fling in whatever herbs are wilting in the fridge. No shame.
Alright, Here’s How I Do It
- Prep your steak. Cut it into bite-sized cubes (like, 1-inch-ish? Just don’t overthink it). If you see any big chunks of fat, trim them unless you love chewy bits.
- Season the heck out of it. Toss your steak cubes in a bowl with olive oil, garlic powder, salt, pepper, and smoked paprika. Add Worcestershire if you’re feeling it. I use my hands because it’s just easier (and, well, I like to feel the vibe).
- Preheat your air fryer. 400°F (about 200°C), for a couple minutes. I sometimes forget this step, but it does help with the sear.
- Cook. Throw the steak pieces in a single layer—no stacking! Air needs to get around. Cook for 4-7 minutes, shaking halfway through. This is where I usually sneak a bite, even though it’s probably not food safe yet. Don’t worry if it looks a bit pale at first, they’ll crisp up.
- Finish. When they’re done, I sometimes toss them in a bowl with a pat of butter and fresh herbs. Not necessary, but wow, flavor explosion.
Notes I’ve Learned the (Slightly) Hard Way
- If you crowd the basket, they’ll steam instead of crisp. I tried to cook too much at once once; it was not pretty.
- Don’t skip the oil—it helps with that sizzly crust. I tried it dry once, and it was, well, not my best idea.
- Let the steak bites rest for a minute or two after cooking; they’re juicier that way. I used to rush it, but patience pays in steak as in life.
Mixing It Up: Variations I’ve Tried (and One I Regret)
- Try tossing the cooked bites in buffalo sauce for a spicy kick—seriously, so good with blue cheese dip.
- Lemon zest and parsley at the end is super fresh. My husband calls it “fancy pub food.”
- I once tried marinating them in yogurt for a ‘tandoori’ experiment. Let’s just say, not all experiments succeed (they got weirdly sour, would not recommend!).
Don’t Have an Air Fryer? You’ve Got Options
Okay, so technically this is an air fryer recipe, but if you don’t have one yet, you can use a very hot oven and a wire rack set over a baking sheet. Not exactly the same, but close enough for a Tuesday night. I used to do it this way before I caved and bought an air fryer after seeing this review on Serious Eats.
Storing Leftovers (If You Have Any…)
You can keep these in an airtight container in the fridge for about two days—though honestly, in my house it never lasts more than a day! I think they taste even better the next day, cold, straight from the fridge (like steak candy, am I right?). If you do want to reheat, pop them back in the air fryer for a couple minutes to bring the crisp back.
Serving: My Favorite Ways
I like to serve these with a big pile of crispy fries or even just over a salad (when I’m pretending to be healthy). Sometimes we’ll wrap them in tortillas with chimichurri—total feast. My daughter dips hers in ketchup (kids, right?). Oh, and if you’re looking for a homemade dipping sauce, this creamy garlic sauce from Budget Bytes is a winner.
The “Wish I’d Known” Pro Tips
- Don’t rush the preheat, even if you’re hangry. I once skipped it and ended up with gray-ish steak. Sad times.
- Use tongs and not your hands when putting the steak in the air fryer. Trust me, I’ve been burned—literally.
- If you use a cheaper cut, add a minute or two. I misjudged once with chuck steak and chewed for about an hour.
Questions Folks Actually Ask Me
What steak works best?
Honestly, whatever you’ve got. Sirloin is my go-to. Ribeye if I’m splurging. I tried filet once (because it was on sale, weirdly) and it was amazing, but you really don’t need to go that fancy.
Can I cook these from frozen?
I get this a ton! You can, but you’ll want to add a couple minutes and maybe use a bit more oil. They won’t get as crispy, though—just so you know.
Is it better to marinate or just dry season?
I’ve done both. If I’m short on time, dry seasoning is totally fine. Marinades make it extra tender (sometimes even too soft, if you leave it too long!).
What should I do if I don’t have smoked paprika?
Paprika, chili powder, or even a pinch of cumin works. On second thought, you can skip it and it’ll still taste great.
Can I double the recipe?
Yup, but cook in batches. I once tried to cram it all in and ended up with sad, steamed steak bites. Not my finest hour.
By the way, if you want some other easy air fryer ideas, I like browsing the Air Fryer subreddit—lots of wild stuff (including one person who did air fryer nachos, which I would not have thought of, but now must try).
One last thing—I did once try to air fry steak bites with a honey glaze. Great idea in theory, but the honey kind of burned and stuck everywhere (hello, cleaning nightmare). Just saying.
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2In a large bowl, toss the steak cubes with olive oil, garlic powder, smoked paprika, salt, black pepper, and onion powder until evenly coated.
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3Arrange the steak bites in a single layer in the air fryer basket. Cook in batches if necessary to avoid overcrowding.
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4Air fry for 7-8 minutes, shaking the basket halfway through, until the steak bites are browned and cooked to your desired doneness.
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5Remove from the air fryer and let rest for 2 minutes. Garnish with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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