Make the juiciest, most tender Garlic Butter Steak Bites on the stove or in an air fryer with this simple recipe. The secret to incredibly tender sirloin steak bites is velveting the meat with baking soda. This quick technique yields melt-in-your-mouth bites in about 30 minutes.
Why you’ll love these steak bites
When I first tried the viral air fryer garlic butter steak bites, I loved the flavor but wanted a more tender result. By adding a velveting step, the bites became unbelievably tender while staying quick and simple to prepare.
Highlights of this recipe:
- Velveting creates ultra-tender steak bites. Tossing the cubed beef with a small amount of baking soda softens muscle fibers and helps the meat retain moisture, producing a tender, restaurant-style texture even with a lean cut like top sirloin.
- Still fast to make. Velveting only requires about 20 minutes of hands-off time. After that, seasoning and cooking on the stove or in an air fryer take just minutes—total time is roughly 30 minutes.
- Bold garlic-herb flavor. The steak is seasoned with Italian-style herbs, salt, and pepper, then finished with a garlic herb butter made from butter, fresh garlic, Worcestershire sauce, and parsley for a rich, savory finish.
Ingredients
Below are the best ingredients for juicy, flavorful steak bites and some substitution options. Exact measurements are provided in the recipe card further down.
- Top sirloin steak – A lean, affordable cut that holds together when cut into bites. New York strip is a good alternative. After velveting, sirloin becomes very tender.
- Baking soda (optional) – Used for velveting to tenderize and help the meat retain moisture. The effect is subtle but worthwhile.
- Italian-style seasoning – A blend of dried oregano, thyme and rosemary adds savory depth. Use a store-bought blend or your own mix.
- Salt and black pepper – To taste.
- Olive oil – For searing the steak bites.
- Butter – Melted with garlic and Worcestershire sauce to finish the bites.
- Worcestershire sauce – Adds umami; substitute a splash of soy sauce if needed.
- Garlic – Fresh minced garlic gives the best flavor.
- Fresh parsley – Chopped and stirred in at the end for brightness. Fresh basil also works if you prefer.
Instructions
Below are clear, step-by-step instructions for stovetop and air fryer methods. Read through both options to choose the one that fits your kitchen.
- Velvet the steak (optional). Cut 1 pound of top sirloin into 3/4-inch cubes. Toss the cubes with 1 1/2 teaspoons baking soda so they are evenly coated. Let them rest in a bowl for 20 minutes—this helps tenderize the meat. After 20 minutes, rinse the steak cubes under cold water and pat them very dry.
- Season the steak. Toss the dried steak cubes with 1 tablespoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper so all sides are seasoned.
- Cook on the stove. Heat 1 teaspoon olive oil in a large skillet over medium-high heat until hot. Add the steak bites in a single layer and cook, stirring occasionally, for 3–4 minutes until browned on all sides. Transfer the cooked bites to a plate and set aside.
- Make the garlic herb butter. In the same skillet, reduce heat slightly and melt 2 tablespoons butter. Stir in 1 teaspoon Worcestershire sauce and 1/2 tablespoon minced garlic and cook about 30–60 seconds until fragrant. Return the steak bites to the skillet, toss to coat in the garlic butter, stir in 2 tablespoons chopped parsley, then remove from heat and serve immediately.
How to make them in an air fryer
- Velvet and season the steak as described above.
- Preheat your air fryer to 400°F so the bites sear as soon as they hit the basket.
- Arrange the steak cubes in a single layer in the air fryer basket. A 5.8-quart fryer typically fits one pound in a single even layer. Cook at 400°F for 4–6 minutes, checking for your preferred level of browning.
- While the steak cooks, melt the butter with the garlic in a small bowl (30–60 seconds in the microwave or gently on the stove), then stir in the Worcestershire sauce and chopped parsley.
- Transfer the cooked steak bites to a bowl, pour the garlic herb butter over them, toss to coat, and serve immediately.
What to serve with them
These steak bites are versatile—serve them as an appetizer on toothpicks or build a full meal around them. Because velveting keeps them tender, they’re easy to eat without cutting.
Suggested pairings:
- Potatoes: mashed potatoes, roasted baby potatoes, or crispy smashed potatoes.
- Salads: Caesar-style salad, wedge or chopped salads.
- Vegetables: sautéed mushrooms, Brussels sprouts, or garlic lemon green beans.
- Grains: garlic parmesan orzo, creamy risotto, or mac and cheese.
A creamy garlic-parmesan dipping sauce also pairs beautifully with these bites.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat quickly in an air fryer at 400°F for about 2 minutes to refresh the exterior and warm through.
Stovetop reheating options:
- Warm 1 cup beef broth to a boil, dunk the steak bites for 30–60 seconds to gently reheat while keeping them moist.
- Or reheat in a skillet with a teaspoon of olive oil over medium-high heat for 2–3 minutes until warmed through.
More beef recipes
If you enjoy steak bites, try other beef dishes such as Salisbury steak, filet mignon, a flavorful sirloin marinade, or steak tacos with chili-lime seasoning.
Salisbury Steak
Filet Mignon
The Best Sirloin Steak Marinade
Steak Tacos with Chili Lime Marinade
Garlic Butter Steak Bites
Juicy, tender sirloin steak bites finished in a garlic herb butter. Velveting the meat with baking soda is optional but recommended for the most tender results.
Servings: 4
Prep Time: 5 minutes | Cook Time: 5 minutes | Velveting Time (optional): 20 minutes | Total Time: 30 minutes
Author: Whitney Bond
Ingredients
- 1 pound top sirloin steak, cut into 3/4-inch cubes
- 1 1/2 teaspoons baking soda (optional for velveting)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1/2 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
Instructions
Velvet the steak (optional)
- Slice the steak into 3/4-inch cubes.
- Toss the cubes in baking soda until evenly coated and let sit for 20 minutes.
- Rinse the cubes under cold water and pat dry.
Season and cook on the stove
- Season the steak with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the steak bites and cook, stirring occasionally, for 3–4 minutes until browned. Remove and set aside.
- Add butter to the skillet. Once melted, stir in Worcestershire sauce and garlic and cook 60 seconds. Return the steak to the pan, toss to coat, and cook 1–2 more minutes.
- Stir in chopped parsley, remove from heat, and serve.
Air fryer option
- Preheat the air fryer to 400°F and follow the velveting and seasoning steps above.
- Place steak bites in a single layer in the air fryer basket and cook 4–6 minutes at 400°F.
- While cooking, melt butter with garlic, then stir in Worcestershire sauce and parsley.
- Transfer cooked steak to a bowl, pour the garlic herb butter over the top, toss to coat, and serve immediately.
Notes
- This recipe serves 2–4 as a main dish (depending on sides) or 6–8 as an appetizer. If doubling, cook in batches to avoid crowding the pan or air fryer basket.
- Preheating your skillet or air fryer is important to achieve a good sear and quick cooking time.
- Leftovers keep up to 5 days in the refrigerator.
Nutrition Facts (per serving)
Calories: 210 kcal
Carbohydrates: 2 g | Protein: 26 g | Fat: 11 g
Sodium: 1121 mg | Cholesterol: 82 mg