Take the steak cubes out of the refrigerator 15 minutes before cooking and let them sit at room temperature. Cold meat hitting the hot basket drops the temperature fast and steams instead of searing, so this step is worth the wait.

While the steak rests, make the compound butter. In a small bowl, mix the softened butter, minced garlic, and chopped parsley together with a fork until fully combined. Set it aside at room temperature so it stays soft.

Toss the steak cubes in a mixing bowl with the olive oil, salt, pepper, and garlic powder. Make sure every piece is coated.

Preheat your air fryer to 400 degrees F for 3 minutes. Spread the steak bites in a single layer in the basket. Try not to crowd them. If your air fryer is compact, cook in two batches for better browning.

Cook for 8 to 10 minutes total, shaking the basket or giving the bites a stir with tongs at the halfway point. At 8 minutes they will be medium to medium-well. Pull one piece and cut into it to check. The outside should look browned and slightly caramelized, not gray.

Pull the basket immediately when done and transfer the hot steak bites to a bowl. Drop the compound butter right over the top and toss for about 30 seconds. The heat from the meat melts the butter over every piece. Serve right away over mashed potatoes or alongside roasted asparagus.