Air Fryer Beef Tips
These savory steak bites come out with a gorgeous caramelized crust on the outside and a juicy, tender center on the inside, all in under 20 minutes with almost no cleanup.
Equipment
- Air fryer - 5-quart or larger recommended
- Instant-read meat thermometer
- Large mixing bowl
- Small saucepan - Or microwave-safe bowl for garlic butter
- Sharp chef's knife
- Cutting board
- Tongs
- Measuring spoons
- Paper towels - For patting meat dry
Ingredients
- 1.5 lbs sirloin tip steak - 680g, cut into 1-inch (2.5cm) cubes
- 2 tablespoons olive oil - 30ml
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper - freshly ground
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon dried thyme
Garlic Butter Sauce
- 3 tablespoons unsalted butter - 42g
- 3 cloves garlic - minced
- 1 tablespoon fresh parsley - finely chopped, for garnish
- cooking spray - For air fryer basket
Instructions
- Remove steak from refrigerator and let sit at room temperature for 15-20 minutes. Trim excess fat and cut into uniform 1-inch (2.5cm) cubes. Pat cubes thoroughly dry with paper towels.
- Add beef cubes to a large mixing bowl and drizzle with olive oil, tossing to coat evenly. In a small bowl, combine garlic powder, onion powder, salt, pepper, smoked paprika, and thyme. Sprinkle seasoning over beef and toss until evenly coated.
- Preheat air fryer to 400°F (200°C) for 5 minutes. Lightly spray basket with cooking spray.
- Arrange seasoned beef tips in a single layer in basket without overcrowding (cook in batches if needed). Air fry at 400°F (200°C) for 5-7 minutes total, shaking or flipping halfway through at 2-3 minutes. For medium-rare, cook 5 minutes (130-135°F/54-57°C); for medium, cook 6-7 minutes (140-145°F/60-63°C).
- While beef cooks, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook 30-60 seconds, stirring constantly, until fragrant and just beginning to turn golden. Remove from heat immediately.
- Transfer cooked beef tips to a large bowl or serving plate. Pour warm garlic butter sauce over beef and toss gently to coat. Let rest for 2-3 minutes. Garnish with fresh parsley and serve immediately.
Notes
- Don't skip patting the meat dry: This is the single most important step for achieving a proper sear. Even a little surface moisture will prevent browning.
- Cut uniform pieces: Aim for consistent 1-inch cubes. Uneven sizes mean some pieces will be overcooked by the time others are done.
- Always preheat the air fryer: A cold basket produces steamed, pale meat. Five minutes of preheating makes a dramatic difference.
- Don't overcrowd the basket: Give every piece of beef space to breathe. Cook in batches if you have more than about 1.5 lbs (680g).
- Use a thermometer for perfect doneness: Beef tips cook fast and visual cues alone are unreliable. A thermometer removes all guesswork.
- Rest the meat before serving: Even 2-3 minutes of resting helps redistribute juices and results in noticeably juicier bites.
- Make it your own: Try variations like Worcestershire marinade, spicy chipotle, lemon herb, or Asian-inspired soy ginger.
- Storage and reheating: Store leftovers in refrigerator for 3-4 days. Reheat in air fryer at 375°F (190°C) for 2-3 minutes or on stovetop with a splash of oil or butter. Avoid microwave for best texture.