Air Fryer Steak Tips

These Air Fryer Steak Tips are perfectly tender, juicy, and convenient! With a few ingredients and a few minutes in the air fryer, you can have a delicious treat that’s perfect as a main or side dish! This recipe comes together in under 10 minutes and is sure to be a family favorite!

steak garnished with parsley, being held on a gold fork over a white background.
1 pound steak tips, cut into bite-sized pieces (we used sirloin, use any cut you prefer)
2 tablespoons olive oil
1.5 teaspoons kosher salt

½ teaspoon coarse ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ – ½ teaspoon red pepper flakes (optional and to taste)

Preheat the air fryer to 375°F. Place the steak cubes on a plate and pat dry with paper towels.
Make the dry rub first. Combine the coarse black pepper, red pepper flakes, garlic powder, onion powder, and salt together in a bowl. Cover all sides of the steak bites with the rub.
Cover steak bites with olive oil and coat all sides.
Place the steak bites on the air fryer trays or in the air fryer basket in a single layer. Make sure to leave space between each one to ensure they fry rather than touch and steam.
Air fry for 4-7 minutes for your desired doneness. We recommend using an oven-safe meat thermometer while cooking and removing the steak 3-5 degrees before the target temperature is reached.
Let the steak sit for 3-5 minutes to let the flavor lock in. Garnish with parsley and enjoy!
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, on the stovetop, or in the air fryer at 350°F.

Use a meat thermometer. Depending on the cut of meat and your air fryer, the steak bites may need slightly different cooking times to achieve your desired doneness. Use an oven safe meat thermometer to check the internal temperature.
Take the steak out of the air fryer a few degrees early. We recommend taking the steak out of the air fryer about 3-5°F below your desired cooking temperature, because the temperature will continue to rise after cooking. This will prevent overcooking the meat. For medium-rare, the internal temperature should be around 130-135°F, so you can the steak out at about 125°F. See temperature guide below for more details.
Don’t overcrowd the cooking tray or basket. If the small pieces are too close, they will steam rather than fry. Give them space between each other for better results
Let the steak rest. This will seal in the juices for maximum flavor! You only need 3-4 minutes to achieve this.
Temperature guide
Rare – 120°F – The center of the roast will be cool to warm, very tender, and a red to pink color.
Medium rare – 130°F – This is generally considered the “perfect cook” on most cuts of beef. The center will be red and warm.
Medium – 140°F – This cook will have a hot pink center, and the roast will be slightly firmer in texture. We find this to be a little over cooked.
Medium-well – 150°F – The roast will be mostly brown and firm in the center.
Well done – 160°F+ – Finally, this cook will have absolutely no pink color in the center. It will be completely brown, firm, and very dry.

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