No babysitting a steak on the stove. These air fryer steak bites come out juicy and perfectly cooked, tossed in garlic butter sauce, with 0.6g net carbs and 24.1g protein. Six minutes in the air fryer and dinner's done; they're my go-to fast keto dinner.
My family goes through these fast. Juicy, tender chunks of beef coated in a buttery garlic sauce with crispy caramelized edges and barely any cleanup. Just like my salmon or pork chops, these garlic butter bites come out incredibly juicy without needing a ton of fat.
Between the steak, butter, garlic and salt, these bites are packed with flavor on their own. But I always set out ranch dressing, horseradish sauce or extra melted garlic butter with parsley for dipping. Sometimes I throw together a quick chimichurri if I have fresh herbs on hand. When I want something different alongside them, garlic butter shrimp makes it a full surf-and-turf dinner.
I started making this recipe because I got tired of the splatter from pan-searing. The air fryer gets the same crispy sear on the outside while keeping the center juicy and pink, and my stovetop stays clean. I cut my sirloin into 1-inch pieces, toss them in the garlic butter mixture, and spread them in a single layer in the basket. That single layer part matters. Every time I’ve gotten lazy and piled them up, the bites steam instead of sear and the texture suffers.
The garlic butter is what sets this recipe apart. Melted butter with fresh minced garlic coats every piece before it hits the basket, and the high heat caramelizes it into a thin, savory crust. I’ve tried olive oil and avocado oil as substitutes for dairy-free batches, and both crisp up the same way. I use about 1 tablespoon of oil in place of the butter. You lose that buttery richness, but the garlic flavor still comes through.
If you have kids, these are perfect because they’re bite-sized and great for sharing. My son will eat the entire bowl if I don’t portion it out first. I also love making a double batch on Sundays. Two minutes at 350 degrees the next day and the garlic butter flavor comes right back like they’re fresh. Reader Keisha confirmed the same thing (she also noted thicker cuts need closer to 7 minutes at 400, which is accurate).
These fit perfectly into a dinner rotation. I pair them with roasted carrots or a simple side salad, and the whole meal comes together in under 15 minutes. They also work as an appetizer if you’re hosting. I’ve brought a platter of these garlic butter bites to a few get-togethers and they disappear before anything else on the table.
Best steak cuts to use
These are small, bite-sized pieces of steak that I use in everything from stir-fries and salads to just serving them on their own for dinner. I’ve tested a bunch of different cuts over the years, and any tender cut of beef works well. Here are the ones I come back to most:
Sirloin
This is what I use most often. It has great beefy flavor, holds up well to high heat, and doesn’t break the bank. I buy top sirloin and trim any large pieces of fat before cutting.
Filet Mignon
If I’m making these for a date night or special occasion, I go with filet. It’s the most tender cut, almost buttery, and cooks beautifully at 400 degrees. The texture is noticeably softer than sirloin.
Ribeye
Ribeye is well-marbled and has a rich flavor that pairs perfectly with the garlic butter. It’s a bit more expensive, but the fat renders nicely and keeps every bite juicy.
Flank Steak
I reach for flank when I want a leaner option. It’s best when cut against the grain into small pieces and cooked quickly at high heat.
Skirt Steak
Another lean cut with bold flavor. I like to let skirt steak sit in the garlic butter mixture for 15-20 minutes before cooking. That extra time makes a difference with this cut.
Variations
I make these a little different every time. A few of my favorite variations:
Mushrooms: I toss halved cremini mushrooms into the basket alongside the meat. They soak up the garlic butter and get this rich, caramelized flavor in the same cook time. This is probably my most-requested version. I keep everything in a single layer, mushrooms included, so it all sears. If the basket is full, I cook the mushrooms right after while the meat rests.
Sweet heat rub: I add red pepper flakes and a brown sugar free sweetener for a spicy-sweet crust on every piece.
Smoky blend: Smoked paprika, cumin, and a pinch of oregano. I started doing this last year and it’s become my second favorite way to season these.
All-purpose seasoning: When I don’t want to measure anything, I just use a steak seasoning blend and skip the garlic butter entirely. Still good.
Chimichurri: Instead of garlic butter, I toss the cooked bites in fresh chimichurri right out of the basket. The heat wilts the herbs just enough.
Level of doneness
I pull mine based on internal temperature, and I check with an instant-read thermometer every time. Cooking at this heat is fast, so a 30-second difference can take you from medium to well done. Here’s what I go by:
Rare
I almost never cook them this way because the outside doesn’t get enough time to sear, but if you want rare, pull at 125 degrees Fahrenheit. The center will be cool and red.
Medium rare
Pull at 130-135 degrees. I’ve done this a few times and it works if you’re careful, but the window is tight with small pieces. Warm red center.
Medium
This is where I land most often. I pull at 140-145 degrees and let them rest for 2-3 minutes. Warm pink center, juicy throughout.
Medium well
150 degrees, slightly pink center. If I’m not checking temperature and just letting the full 6 minutes run, most of mine end up here.
Well done
160 degrees, no pink. I avoid this because the bites dry out, but if that’s your preference, pull at 155 and let carryover do the rest.
Ways to use up leftovers
If I have leftovers, I reheat them the next day or turn them into something completely different. A few ideas I rotate through:
Philly cheesesteak casserole: I chop the leftover bites smaller and layer them with peppers, onions, and provolone. Faster than starting from scratch.
Hamburger helper: I swap the ground beef for chopped leftover bites in a creamy sauce. My family loves this one.
Taco casserole: I dice the bites, toss with taco seasoning, and layer into a casserole. Great way to stretch leftovers into a second dinner.
Quick stir-fry: I slice them thin, reheat in a hot pan with whatever vegetables I have, and finish with a splash of coconut aminos.
Storage information
I store leftovers in an airtight container in the refrigerator for 3 to 4 days.
To reheat, I place them back in the basket at 350 degrees for 2-3 minutes or until warmed through. This keeps them from getting rubbery the way a microwave does.
To freeze, spread cooled bites on a sheet pan in a single layer and freeze for 1-2 hours. Then transfer to a freezer bag. They’ll keep for up to 3 months. I reheat frozen bites at 350 degrees for 4-5 minutes, no thawing needed.
How long to cook steak bites in the air fryer
Once you've cut your sirloin, strip or ribeye into 1-inch chunks and tossed them in the garlic butter sauce, it's time to cook.
Place the bites in the basket or tray in a single layer. I leave at least 1/2 inch of space between each piece so hot air can circulate and you get those crispy edges on all sides. Do not pile them on top of each other.
Cook at 400 degrees for 5-6 minutes, flipping halfway through.
I pull mine at the 5-minute mark and check with an instant-read thermometer. For my family, 145 degrees gives us a perfect medium with a warm pink center. Let them rest for 2-3 minutes before serving. They'll carry over a few degrees while resting, so pulling them slightly early gives you a better result.
Pat dry steak with a paper towel. Cut steak into bite sized chunks (about 1 inch squares). Transfer to a large bowl.
For this step
1 ½ pounds sirloin steak
2
Season for flavor
Add melted butter, minced garlic, garlic salt and pepper to the steak bites. Stir to evenly coat.
For this step
¼ cup unsalted butter, melted
4 cloves garlic, minced
1 teaspoon garlic salt
1 teaspoon black pepper
3
Air fry steak bites
Cook in a pre-heated air fryer to 400 degrees Fahrenheit for 5-6 minutes, tossing or flipping halfway through if needed.
4
Serve it up
Transfer cooked steak bites to a serving bowl or platter. Sprinkle minced parsley. Serve with melted butter, ranch or horseradish sauce.
For this step
1 tablespoon minced parsley
Nutrition
Per serving: 4 oz
Calories
298
Fat
21.7g
Protein
24.1g
Total carbs
0.7g
Net carbs
0.6g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Should I sear the meat before cooking?
I skip searing entirely. Cooking at 400 degrees gets the outside crispy and brown on its own, as long as you give the pieces room in the basket. Searing first just means extra dishes and a greasy stovetop, which is exactly what I'm trying to avoid by using this method.
Do I need to preheat before cooking?
I always preheat to 400 degrees before adding the meat. It takes about 3-5 minutes depending on your model. Skipping the preheat means the first couple of minutes are just warming up instead of cooking, and you lose that immediate sear on the outside. I've tested both ways and preheated batches consistently have better edges.
Can I use frozen steak for this recipe?
I've done this in a pinch. I thaw the steak in the fridge overnight first because cutting frozen meat into even pieces is nearly impossible. If you're starting from fully frozen, you'll end up with uneven bites that cook at different rates. I always thaw, pat dry, then cut and season.
Can I add Worcestershire sauce to the garlic butter?
I've tried this and it adds a nice savory depth. I use about a teaspoon mixed into the melted butter with the garlic. The umami flavor pairs well with beef, and it doesn't add any carbs worth counting. Soy sauce or coconut aminos work too if you want that same depth.
Should I marinate the meat before cooking?
I usually skip a full marinade. The garlic butter coats the meat well enough in the time it takes my air fryer to preheat. The exception is tougher, leaner cuts: I give flank the same short garlic butter sit I describe for skirt steak in the cuts section above, and it makes a real difference in tenderness. I wouldn't go longer than 30 minutes though, because the texture starts to change.
Six minutes at 400 and it came out with a pink center, still surprised me. I threw a rosemary sprig in with the butter and it picked up this warm herby edge I wasn’t expecting. Only thing I’d change is more garlic salt.
Had my air fryer about a month, and this is the first recipe that’s made me want to cook an actual dinner in it (not just reheat stuff). Got a pound and a half of flank steak sitting in the fridge. Would it work as a swap for sirloin? I know flank gets tough fast, so I’d cut the pieces smaller than an inch. But would the 5-6 minute cook time still hold at 400? Cooking tonight and really don’t want it going rubbery.
Flank works, smaller pieces are the right call. I always let tougher cuts like flank sit in the garlic butter for about 20 minutes before it goes in the air fryer. Check at 4 minutes.
I kept treating single layer as optional until I ran a back-to-back test. Crowded basket: the steak bites steamed, and the garlic butter pooled at the bottom instead of coating anything. Single layer: actual surface contact, and the garlic salt has something to grip at the edges. That slight crust is what separates these from just pan-cooking them in butter. I split the pound and a half into two batches now, which adds maybe two minutes total, but they still hit the table faster than any steak I’d do on the stove. Worth the extra trip.
Made these twice now and the 5-6 min range keeps pushing mine into medium-well, aiming for medium-rare. Do I cut to 1 inch or just pull at 4.5 and check from there?
The garlic butter situation is unreal, I was practically mopping the bowl with a fork after. My one note: 6 minutes ran a little hot in my air fryer and the smaller bites were overdone by the time the bigger chunks hit medium. Worth taking the extra minute to cut everything to an even inch so they finish together. Four stars because the flavor is freaking there, just needed that one adjustment on my end.
Even cuts matter more than people think on this one. I’ll sometimes pull the smaller pieces at the 4-5 minute mark and let the big chunks finish the full 6.
Steak bites were one of those things I quietly stopped making after going keto, figured the sauces would be an issue. Just butter and garlic though. Such a relief. Made these three times now and the 6-minute cook time still catches me off guard.
This has become my go-to Sunday dinner, made it at least six times since January. The first few batches I followed exactly, but last week I threw in a pinch of smoked paprika with the garlic salt. Didn’t expect much from it. Made a real difference though. The garlic butter still comes through completely, but there’s this extra warmth in the back of it that I keep going back for.nnI’m not a confident cook at all, so the 6-minute cook time still feels a little unreal every time. Outside gets that golden sear, center stays tender and barely pink. I’ve been trying to eat better this spring and having something this good in under 10 minutes has genuinely helped.
Smoked paprika with the garlic salt. That warmth you’re describing, that’s the paprika rounding out the garlic without competing. Adding it next batch.
Loved the garlic butter coating but next time I’d let them sit for a minute before diving in so the juices don’t run everywhere the second you bite one.
Added a teaspoon of Worcestershire to the garlic butter before tossing and it completely changed the sauce. The sirloin still came out tender at 6 minutes, but there was this savory, almost steakhouse-style depth I wasn’t getting before. I served them over cauliflower mash and ended up spooning the extra butter over everything. That addition is staying.
Yeah, I use Worcestershire in mine too. About a teaspoon is right – more than that starts fighting the garlic. And once that butter hits cauliflower mash there’s no way you’re not spooning it over everything.
