Air Fryer Recipe
Steak bites
This steak bites recipe is perfect for a quick and delicious meal, made easy with an air fryer.
Ingredients
- 500g of ribeye or sirloin steak
- 2 tablespoons of olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped
Method
- Pat the steak dry with paper towels and cut into 1.5-inch cubes.
- In a mixing bowl, combine olive oil, minced garlic, smoked paprika, salt, pepper, and rosemary.
- Add the steak cubes to the bowl and toss until evenly coated.
- Preheat the air fryer to 200°C (390°F) for about 3 minutes.
- Place the seasoned steak bites in a single layer in the air fryer basket.
- Cook at 200°C (390°F) for 8-10 minutes, shaking the basket halfway through.
- Check for doneness with a meat thermometer; the internal temperature should reach at least 60°C (140°F) for medium-rare.
- Remove the steak bites from the air fryer and let them rest for a few minutes before serving.
Why this works in an air fryer
Small steak cubes expose plenty of dry surface to the air fryer’s fast convection, so the outside browns before the centre overcooks. Ribeye fat renders and bastes the meat, while sirloin stays leaner but benefits from the oil coating. Shaking changes contact points for more even crusting.
Equipment notes
Timing assumes a 5–6 litre basket with the steak in one loose layer; smaller 3–4 litre baskets may need two batches. In a single-drawer air fryer, keep the cubes centred but not piled. In a dual-zone model, split evenly between drawers and check 1–2 minutes early, as smaller loads cook faster.
Common pitfalls
- Grey, wet-looking cubes after 5 minutes mean the steak was damp or crowded; blot any pooled liquid, spread the pieces apart and add 2–3 minutes at 200°C.
- Garlic turning dark and bitter before the steak browns means the mince is exposed to direct heat; use a coarser chop next time or add garlic butter after cooking instead.
- Dry, firm centres with little give mean the cubes were cut too small or cooked past target; use 3–4 cm pieces and start temperature-checking from 7 minutes.
- Paprika tasting harsh or dusty usually means the oil coating was uneven; mix the seasoning into the oil fully before adding the steak so the spices hydrate and cling.
Variations & substitutions
- Swap ribeye for rump steak for a cheaper option; it is leaner, so cook towards the shorter end and rest well to avoid chewiness.
- Use avocado oil instead of olive oil if your air fryer runs very hot; its higher smoke point reduces smoking during the browning stage.
- Replace rosemary with thyme or oregano; the cooking time is unchanged, but finer herbs can scorch more easily, so rub them into the oil rather than leaving loose leaves.
- Add mushrooms or pepper chunks only if they are cut large and cooked in a separate batch; they release moisture that can steam the steak and soften the crust.
Storage & reheating
Keep cooked steak bites chilled for up to 3 days, then reheat in the air fryer at 180°C for 3–4 minutes until hot without cooking them dry.
Nutrition
Calories: 250
