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Air Fryer Garlic Butter Steak Tips

Air Fryer Garlic Butter Steak Tips

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We pan-sear-style air fryer steak tips finished in a quick garlic-butter sauce for a fast, weeknight-friendly main. Precise temps and a short rest deliver tender, evenly cooked pieces with a glossy finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb beef steak tips sirloin or top sirloin, cut into 1–1½-inch pieces
  • 1 teaspoon kosher salt Diamond or Morton coarse
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil
  • 3 tablespoon unsalted butter divided; 2 tablespoon for finishing, 1 tablespoon optional for tossing
  • 4 clove garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh parsley finely chopped
  • lemon zest of 1 lemon (optional, for bright finish)

Equipment

  • Air fryer Basket-style or drawer; 3–5 quart works for 4 servings
  • Instant-read thermometer For accurate internal temperature
  • Small skillet For melting garlic butter (optional) or use microwave-safe bowl

Method
 

  1. Preheat the air fryer to 400°F for 5 minutes while you prepare the meat.
  2. Pat steak tips very dry with paper towels, then toss with olive oil, kosher salt, and black pepper until evenly coated.
  3. Place steak tips in a single layer in the air fryer basket without overcrowding; cook at 400°F for 6 minutes, shake or flip pieces, then cook 3–4 more minutes until internal temp reaches 125°F for medium-rare or 135°F for medium.
  4. While meat rests 3 minutes, melt 2 tablespoon butter in a small skillet over low heat, add minced garlic and Worcestershire sauce off-high heat and stir 30–45 seconds until fragrant but not browned.
  5. Transfer steak tips to a warm bowl, pour garlic-butter over the pieces, toss to coat, then sprinkle with chopped parsley and lemon zest if using.
  6. Serve immediately; the sauce should be glossy and meat juices slightly pink for medium-rare.

Notes

  • Patting the meat dry helps achieve browning in the air fryer.
  • Pull meat 5°F below target temperature; carryover heat raises final doneness while resting.

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