Prep the steak: Pat the steak dry with paper towels. Trim excess fat and cut into 1-inch cubes for even cooking.

Season boldly: In a bowl, toss the steak with oil, 1–1.5 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika (if using). Coat evenly.

Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps with browning.

Arrange in a single layer: Add steak bites to the basket without crowding. Work in batches if needed to avoid steaming.

Cook: Air fry for 6–9 minutes, shaking the basket halfway. Aim for medium-rare at about 130–135°F internal temp or medium at 140–145°F. Adjust time based on your air fryer and bite size.

Make garlic butter: While the steak cooks, melt butter in a small pan (or microwave). Stir in minced garlic and a pinch of salt. Warm just until fragrant, about 30–60 seconds. Don’t brown the garlic.

Toss and rest: Transfer hot steak bites to a bowl. Pour the garlic butter over and toss to coat. Let rest 3 minutes so the juices redistribute.

Finish: Sprinkle with chopped parsley and a light squeeze of lemon if you like. Taste and adjust salt.