Juicy Air Fryer Garlic Butter Steak and Brussels Sprouts in 30 Minutes

Oh my gosh, you have to try this air fryer garlic butter steak and Brussels sprouts – it’s my new obsession! I swear, I make this at least twice a week now because it’s just so dang easy and packed with flavor. The first time I tried it, I couldn’t believe how juicy the steak stayed while the sprouts got perfectly crispy. And that garlic butter? Absolute magic. As someone who’s burned more than my fair share of steaks in pans, I can tell you the air fryer is a total game-changer. In under 30 minutes, you’ve got a restaurant-quality meal with minimal cleanup. Trust me, your taste buds will thank you!

Why You’ll Love This Air Fryer Garlic Butter Steak and Brussels Sprouts

This recipe checks all the boxes for a perfect weeknight dinner – here’s why it’s become my go-to:

• Crazy fast: From fridge to table in under 30 minutes (even my takeout pizza can’t beat that!)
• One-bowl magic: Just toss everything in garlic butter and let the air fryer do the work – I’m talking zero pots to scrub
• Flavor bomb: That garlic butter seeps into every bite of juicy steak and crispy sprouts – way better than plain ol’ salt and pepper
• No babysitting: Unlike pan-frying, there’s no flipping or splattering grease all over your stove

Seriously, it’s the kind of meal that makes you feel like a kitchen rockstar with minimal effort.

Ingredients for Air Fryer Garlic Butter Steak and Brussels Sprouts

Here’s everything you’ll need to make this flavor-packed meal. I’m picky about my ingredients, so I’ll share exactly what works best in my kitchen:

• 1 lb steak – I use sirloin or ribeye (cut about 1-inch thick for even cooking – trust me, thickness matters!)
• 1 lb Brussels sprouts – look for bright green, firm ones, trimmed and halved (don’t skip trimming those tough ends!)
• 3 tbsp butter – melted (the real stuff, none of that margarine business)
• 3 cloves garlic – minced (fresh is best, but I won’t judge if you use pre-minced in a pinch)
• 1 tsp salt – I use kosher salt for better flavor distribution
• 1/2 tsp black pepper – freshly ground makes all the difference
• 1/2 tsp paprika – the smoked kind adds amazing depth if you have it

That’s it! Simple ingredients, but when they come together in the air fryer? Magic happens. I always double check I have everything before starting – nothing worse than realizing you’re out of garlic halfway through!

How to Make Air Fryer Garlic Butter Steak and Brussels Sprouts

Okay, let’s get cooking! I promise this is so easy you’ll wonder why you ever bothered with complicated steak recipes. Just follow these simple steps and you’ll have a killer meal in no time.

Step 1: Prep the Garlic Butter Mixture

First things first – grab a medium bowl (I use my trusty 2-quart mixing bowl) and melt that butter. Microwave works fine, but I sometimes do it in a small saucepan for that extra “I’m a real cook” feeling. Then stir in the minced garlic, salt, pepper, and paprika until it’s all combined. Oh, the smell is heavenly already! Pro tip: Let this sit for 5 minutes so the garlic infuses into the butter – it makes a huge difference in flavor.

Step 2: Coat the Steak and Brussels Sprouts

Now toss your steak and halved Brussels sprouts right into that garlic butter goodness. Use your hands (or tongs if you’re fancy) to make sure everything gets evenly coated. I like to really massage that butter into the steak – it helps create the most amazing crust. Don’t be shy here! Every nook and cranny of those sprouts should glisten with garlic butter. This is where the magic starts.

Step 3: Air Fry to Perfection

Preheat that air fryer to 400°F – this step is crucial for even cooking! Place just the steak in first (save the sprouts for later) and cook for 8 minutes. Then add the Brussels sprouts around the steak and cook another 8-10 minutes. Here’s my secret: at the halfway mark, give that basket a good shake! This ensures everything gets crispy all over. When it’s done, let the steak rest for 5 minutes before slicing – I know it’s hard to wait, but this keeps all those delicious juices inside where they belong.

Tips for the Best Air Fryer Garlic Butter Steak and Brussels Sprouts

After making this recipe more times than I can count, here are my can’t-live-without tips for perfect results every time:

• Steak thickness matters: Cut your steak to even 1-inch thickness – this prevents some pieces from overcooking while others stay rare
• Thermometer is your friend: For medium-rare, pull the steak at 130°F (it’ll rise to 135°F while resting) – no more guessing games!
• Taste as you go: Adjust seasoning after cooking – sometimes I add an extra garlic butter drizzle or pinch of salt at the end

These little tricks took my air fryer steak from “okay” to “oh wow!” overnight.

Variations and Substitutions

One of the things I love most about this recipe is how easily you can switch things up! Here are my favorite twists when I’m feeling creative or need to use what’s in my fridge:

Veggie swaps: Not a Brussels sprouts fan? No problem! Asparagus works beautifully (just trim those woody ends first). Broccoli florets or even halved baby potatoes are fantastic too. For potatoes, I’ll sometimes parboil them for 5 minutes before air frying to ensure they get nice and tender inside.

Butter alternatives: If you’re out of butter, olive oil works in a pinch (though you’ll miss that rich flavor). For dairy-free, I’ve had great results with ghee or even coconut oil – just know it’ll add a subtle coconut taste. My vegan friend swears by Miyoko’s plant butter, and honestly? I couldn’t tell the difference!

Protein options: While steak is my go-to, chicken thighs are amazing here too – just add 2-3 extra minutes of cook time. For a budget version, pork chops work wonderfully. And get this – I’ve even used thick portobello mushroom caps for a vegetarian take that’s shockingly meaty!

Spice it up: Sometimes I’ll add 1/4 tsp red pepper flakes to the garlic butter for heat, or swap paprika for chili powder when I’m craving something bolder. A squeeze of lemon at the end brightens everything up beautifully too.

The key is keeping the same basic method – coat your protein and veg in fat, season well, and let the air fryer work its magic. Don’t be afraid to experiment – that’s how some of my best kitchen creations happen!

Serving Suggestions for Air Fryer Garlic Butter Steak and Brussels Sprouts

Now, let’s talk about how to make this meal feel extra special! My absolute favorite way to serve this is with a big scoop of creamy mashed potatoes – they soak up all that glorious garlic butter sauce like a dream. If I’m feeling fancy, I’ll whip up some quick garlic herb mashed potatoes while the steak rests.

For lighter days, a simple arugula salad with lemon vinaigrette balances the richness perfectly. Just toss a handful of arugula with lemon juice, olive oil, salt, and maybe some shaved parmesan if I’m feeling indulgent. The peppery greens cut through the buttery steak so nicely.

When I’m really hungry (or feeding my teenage brother), I’ll add some crusty bread to mop up every last drop of those pan juices. And here’s my secret weapon – a quick sprinkle of flaky sea salt right before serving makes all the flavors pop!

Storage and Reheating

Okay, confession time – I rarely have leftovers because this dish disappears so fast in my house! But when I do manage to save some, here’s how I keep it tasting just as good as fresh:

Storing leftovers: Let everything cool completely (I know, patience is hard!) before transferring to an airtight container. The steak and Brussels sprouts will keep beautifully in the fridge for about 3 days. Pro tip: Store them separately if you can – the sprouts tend to make the steak a bit soggy if they’re packed together.

Reheating magic: Here’s where the air fryer saves the day again! For the steak, I’ll slice it first (if I didn’t already), then pop it in the air fryer at 350°F for just 2-3 minutes – any longer and it’ll dry out. The Brussels sprouts get 3-4 minutes at the same temp to bring back their crispiness. Give them a shake halfway through – you’ll be amazed how they crisp right back up!

If you’re in a real hurry, the microwave works in a pinch (about 30 seconds for steak, 1 minute for sprouts), but fair warning – you’ll lose that wonderful crispy texture. My compromise? Microwave just until warmed through, then finish with a quick 1-minute air fryer blast for some crunch.

One last thing – if you’ve got leftover garlic butter sauce, don’t toss it! I’ll often drizzle a bit over the reheated food to bring back that fresh flavor. It’s like giving your leftovers a flavor boost!

Nutritional Information

Okay, let’s talk numbers – because I know some of you (like me!) like to keep an eye on what’s going into your meals. Here’s the breakdown for one serving of this garlic butter steak and Brussels sprouts magic:

• Calories: About 520 per serving (but trust me, it tastes way more indulgent than that number suggests!)
• Protein: A whopping 45g – steak is basically nature’s protein bar, am I right?
• Fat: 32g (16g saturated) – but hey, that’s where all the flavor lives!
• Carbs: Just 14g total with 5g fiber from those glorious Brussels sprouts
• Sugar: Only 4g naturally occurring (no added sugars here)
• Sodium: Around 650mg – you can always reduce the salt if needed

Now, a quick but important note: These numbers can vary based on the exact cut of steak you use (ribeye will be fattier than sirloin) and how much of that garlic butter actually sticks to your food versus stays in the bowl (I won’t tell if you lick it!).

For my keto friends – this meal is practically perfect as-is! And if you’re watching calories, you can easily trim the butter to 2 tbsp instead of 3. But between us? I’d rather enjoy the full flavor and maybe take an extra walk tomorrow.

Common Questions About Air Fryer Garlic Butter Steak and Brussels Sprouts

I get asked about this recipe all the time – here are the questions that pop up most often, along with my tried-and-true answers:

Can I use frozen Brussels sprouts?
Oh, I’ve been there – you’re craving this dish but only have frozen sprouts in the freezer. You can use them, but here’s my trick: thaw them completely and pat them bone-dry with paper towels first. Frozen sprouts release way more moisture, which can make everything soggy. I’ll sometimes even roast them separately for a few extra minutes to get that perfect crispiness.

How do I prevent overcooking the steak?
This was my biggest struggle when I first started! Two things changed everything: 1) Using a meat thermometer (pull at 130°F for medium-rare) and 2) Cutting the steak into even thickness. If your steak is uneven, the thinner parts will overcook while the thick center is still rare. And remember – it keeps cooking while resting, so pull it a few degrees before your desired doneness.

Can I make this without an air fryer?
Absolutely! I’ve done it in the oven at 425°F on a baking sheet – just flip the steak halfway through. It won’t get quite as crispy, but still delicious. For stovetop, cook the steak in a skillet first, then use the same pan for the sprouts to soak up all those tasty browned bits.

Why are my Brussels sprouts not crispy?
Three likely culprits: 1) Overcrowding the basket (give them space!), 2) Not shaking halfway (that even crispiness needs a little help), or 3) Using sprouts that are too wet. After washing, dry them thoroughly – I’ll even let them air dry for 10 minutes while prepping other ingredients.

Can I prep this ahead of time?
You bet! I’ll often mix the garlic butter and coat the steak/sprouts in the morning, then refrigerate until dinner. The flavors actually deepen – just let it sit at room temp for 15 minutes before cooking. The only thing I wouldn’t do is pre-cook – the magic happens fresh in that air fryer!

For more delicious recipes and inspiration, check out Canned Kitchen on Pinterest.

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