When I first got my air fryer, I was on a mission: find the perfect balance between simplicity and that crave-worthy restaurant quality you can’t wait to Instagram. Enter these Garlic Butter Steak Bites and Potatoes. Tender sirloin cubes, golden baby potatoes, and a garlicky herb butter sauce come together in under 30 minutes—no extra pans, no fuss, just pure, juicy goodness. Whether you’re rushing home after work or hosting a last-minute game night, this one-pan wonder has quickly become my go-to recipe for weeks when I crave comfort without the mess.
Growing up, my family Sunday dinners were all about big roasts and forty pans to clean. Now that I live on my own (and let’s be honest—I’m not exactly Martha Stewart in the cleanup department), I’ve fallen hard for the air fryer. It crisps potatoes like a dream and delivers steak bites that are seared on the outside, juicy in the middle, with barely a drop of oil wasted. Plus, that garlic butter sauce drizzled on top turns every forkful into a flavor explosion. Seriously, you’ll want to make extra sauce just for dipping.
In this first part of the recipe, we’ll cover everything you need before the air fryer beeps: gathering ingredients, those little prep hacks I swear by, and the very first steps that set you up for success. Lace up your apron, preheat that air fryer, and let’s get cooking.
Steps
Prep the Potatoes
Quarter 1 pound of baby potatoes into uniform pieces so they cook evenly.
In a large bowl, toss the potatoes with 1 tablespoon of olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Make sure every wedge is evenly coated—this spice blend gives the potatoes their golden color and that smoky, savory edge.
Air Fry the Potatoes
Preheat your air fryer to 400°F (200°C) for a couple of minutes. If yours doesn’t have a preheat setting, just run it empty at 400°F for 3 minutes.
Arrange the potatoes in a single layer in the basket. No overcrowding—give them space to crisp!
Cook for 10 minutes, shaking the basket once at the 5-minute mark to ensure uniform browning. You’ll know they’re ready when the edges are golden and you can pierce them easily with a fork.
Season the Steak
While the potatoes are cooking, pat 1 pound of sirloin steak cubes dry with paper towels. Moisture is the enemy of a good sear, so don’t skip this step.
Season the steak with 1 teaspoon salt and ½ teaspoon black pepper. Keep it simple—this lets the beef flavor shine through.
Add the Steak to the Air Fryer
After the potatoes have had their 10-minute head start, carefully nestle the seasoned steak cubes around (and on top of) the potatoes in the air fryer basket. Try to distribute them evenly so each cube gets nice airflow and crispness.
Return the basket to the air fryer and cook at 400°F for another 8–10 minutes, shaking once halfway through. Use a meat thermometer if you have one: aim for about 130°F for medium-rare, or adjust for your personal preference.
Finishing Touches: Garlic Butter Sauce & Serving Tips
Now that your steak bites are seared and your potatoes are crisp, it’s time to tie everything together with a rich, aromatic garlic butter sauce—and share a few of my favorite tweaks to elevate this dish even further. In Part 2, we’ll whisk up the sauce, dress the steak and potatoes, and I’ll let you in on several pro tips so your meal turns out perfect every time.
Steps
Prepare the Garlic Butter Sauce
While your air fryer finishes its last few minutes, grab a small mixing bowl and combine:3 tablespoons melted butter (unsalted or lightly salted)
3 garlic cloves, finely minced
1 tablespoon fresh parsley, finely chopped
½ teaspoon dried thyme or rosemary (your preference)
A pinch of red pepper flakes (optional, for a touch of heat)
Whisk these together until the garlic is evenly suspended in the buttery base. The warm butter will bloom the garlic’s flavor, marrying it with the herbs in a silky sauce you’ll want drizzled on everything.
Drizzle and Toss
Carefully remove the air fryer basket and transfer the steak bites and potatoes to a large serving plate or shallow bowl.
Immediately pour the garlic butter sauce on top while everything’s still sizzling—the heat helps the sauce cling to each cube and crisp wedge.
Gently toss with tongs or two large spoons, ensuring every piece is glossed with that fragrant, herby butter.
Garnish and Serve
Sprinkle a light dusting of freshly grated Parmesan cheese for a salty, nutty layer.
Add a few more pinches of chopped parsley on top for a pop of color and freshness.
Serve hot. The contrast of juicy steak, crispy potatoes, and warm garlic butter is most pronounced straight out of the fryer.
Pro Tips & Variations
Herb Swaps: If fresh parsley isn’t on hand, swap in fresh cilantro or basil for a different flavor profile. Likewise, experiment with a pinch of oregano in your spice mix or garnish for a Mediterranean twist.
Extra-Crisp Potatoes: For restaurant-level crispiness, spread your quartered potatoes on a baking sheet, chill uncovered in the fridge for 10–15 minutes before tossing with oil and spices. The slight dehydration helps them brown up even more.
Lean or Fatty Cuts: Sirloin is terrific for lean, tender bites, but if you prefer more marbling, try ribeye or New York strip cut into cubes. Just watch the cook time—fattier cuts may reach your desired doneness a bit faster.
Make It a Meal: Serve alongside a simple arugula salad dressed with lemon vinaigrette, or add roasted asparagus in the final minutes of air frying for a complete plate in one go.
Lighter Option: Reduce the butter in the sauce to 1½ tablespoons and squeeze in a teaspoon of fresh lemon juice to brighten it up—less richness, more zing.
Spice It Up: For a smoky-chili kick, swap the red pepper flakes for ½ teaspoon chipotle powder in the sauce, or add 1 teaspoon of Sriracha for a spicy-sweet element.
Frequently Asked Questions
1. Can I adjust the cooking time for different air fryer models?
Absolutely! Air fryers vary in heat circulation and power. If you know yours runs hot, check on the steak bites and potatoes a minute or two early. Conversely, if it’s a cooler model, you might need an extra minute or so. Always use a meat thermometer to hit your preferred doneness—125°F for rare, 135°F for medium-rare, and 145°F for medium—and adjust from there.
2. What cut of steak works best besides sirloin?
Sirloin is lean and affordable, but you can swap in ribeye or New York strip for a richer, more marbled bite. Just remember that fattier cuts tend to cook faster, so start checking internal temperature a minute or two earlier to prevent overcooking.
3. How do I store and reheat leftovers without losing crispiness?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To re-crisp, pop the steak bites and potatoes back into your air fryer at 350°F for 5–7 minutes—this restores that golden edge without turning the meat rubbery.
4. My potatoes aren’t as crispy as I’d like. What went wrong?
A few factors can affect crispiness: overcrowding the basket, not preheating, or excess moisture on the potato surface. Next time, spread the cut potatoes on a baking sheet and chill uncovered in the fridge for 10–15 minutes before tossing with oil and spices. This extra step dries the skins and guarantees a crunchier exterior.
5. Can I make this dish ahead of time for a gathering?
You can prep everything—cutting potatoes, seasoning steak, and even whisking the sauce—ahead of time and refrigerate separately. When your guests arrive, just air fry both components and toss with the sauce in minutes. If you’re feeding a crowd, work in batches to avoid overcrowding the basket.
6. What’s a good side or salad to serve alongside this meal?
I love a simple arugula salad dressed with lemon juice, olive oil, salt, and pepper—its bright, peppery notes cut through the richness of the garlic butter. Roasted asparagus or air-fried green beans also pair beautifully and can cook alongside your potatoes in the final minutes.
7. Can I lighten up the garlic butter sauce?
Yes! Halve the butter to 1½ tablespoons and stir in a teaspoon of fresh lemon juice just before drizzling. The acidity lifts the flavors, making it feel fresher without sacrificing that irresistible garlic-herb punch.
Conclusion
There you have it: an effortlessly delicious, one-pan meal that comes together in under 30 minutes and leaves you with minimal cleanup. From the first sizzle of those steak bites to the last drizzle of garlic butter, this Air Fryer Garlic Butter Steak Bites and Potatoes recipe strikes the perfect balance between comfort and convenience.
Whether you’re cooking for two on a weeknight or batch-cooking for a casual gathering, these savory bites and golden potatoes never disappoint. Don’t be afraid to experiment with herbs, spice levels, or even the cut of steak—you might discover a new favorite twist.
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Air Fryer Garlic Butter Steak Bites and Potatoes
Description
Tender cubes of sirloin and crisp baby potatoes come together in a simple air fryer recipe, then get coated in a fragrant garlic-butter sauce. Ready in under 30 minutes, this one-pan meal delivers juicy steak bites, golden potatoes, and bright herb notes with minimal cleanup—perfect for a weeknight supper or casual weekend gathering.
Ingredients
For the steak and potatoes
1 pound sirloin steak, cut into 1-inch cubes
1 pound baby potatoes, quartered
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the garlic butter sauce
3 tablespoons melted butter
3 garlic cloves, minced
1 tablespoon fresh parsley, chopped
½ teaspoon dried thyme or rosemary
Pinch of red pepper flakes (optional)
Optional garnish: grated Parmesan cheese, extra parsley
Instructions
Toss the quartered potatoes with olive oil, salt, pepper, garlic powder and smoked paprika until each piece is evenly coated. Place them in a single layer in the air fryer basket and cook at 400°F (200°C) for 10 minutes, shaking the basket once halfway through to ensure uniform browning.
Meanwhile, season the steak cubes with salt and black pepper. After the potatoes have cooked for 10 minutes, add the steak to the air fryer basket, distributing pieces evenly around the potatoes. Continue cooking at 400°F (200°C) for another 8–10 minutes, shaking the basket once, until the steak reaches medium-rare (about 130°F internal) or your desired doneness and the potatoes are golden and tender.
While the steak and potatoes finish cooking, whisk together the melted butter, minced garlic, chopped parsley, dried thyme (or rosemary) and red pepper flakes in a small bowl. Once the air fryer cycle is complete, transfer the steak and potatoes to a serving plate and immediately drizzle the garlic butter sauce over the top, tossing gently to coat.
Garnish with a sprinkle of grated Parmesan and a scattering of fresh parsley if desired. Serve hot for best flavor and texture.
Notes
Use a meat thermometer to hit your preferred steak doneness—about 125°F for rare, 135°F for medium-rare, and 145°F for medium. Adjust the final air fryer time by a minute or two if you like your steak more well done.
Swap baby potatoes for small Yukon Golds or red potatoes, cutting larger pieces into uniform size so everything cooks evenly. For extra crispiness, let the cut potatoes sit uncovered in the fridge for 10–15 minutes before tossing with oil and spices.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5–7 minutes to restore crisp edges on both steak and potatoes.
For a lighter take, reduce the butter in the sauce by half and add a squeeze of fresh lemon juice just before serving to brighten the flavors.
