A good cut of beef is hard to come by for a bargain price so when it comes to cooking, it’s important to get it right.

This is especially true for steak – whether it be a sirloin, ribeye, filet or rump.

While switching a hot pan for an air fryer may seem like an odd trade for cooking cuts of beef, a recipe developer claimed that the results are impressive.

Sharing her go-to method on the food blog Hint of Healthy, Tonje said: “Cooking steak has never been easier than this air fryer steak recipe. Juicy, tender steak with amazing flavours, cooked to your preferred doneness within minutes.”

The simple method not only requires very few ingredients, but takes just a fraction of the time compared to grilling.

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However, Tonje noted that the best air-fryer steaks are those that are naturally high in fat in their raw state.

She explained: “A good steak is all about selecting a nice cut, and using good produce. Whether you prefer rib eye, sirloin, rump steak or other cuts will come down to your personal preference.

“In this recipe I use rib eye, which contains a fair amount of fat. This means that no extra fat, such as butter or oil, is required to make the steak juicy.

“If you choose a lean cut of steak, you will want to marinate the meat in a steak marinade, or coat it in melted butter or olive oil, before adding it to your air fryer.  This will prevent the meat from drying out, and is the best method to ensure that lean beef stays juicy and tender.”

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To serve four:

  • Four beef steaks
  • Two teaspoons of salt
  • Two teaspoons of coarse black pepper

For those looking to flavour their steaks with something extra, Tonje recomended a series of different mixes to try. One of which is a smoky BBQ-style rub made from garlic powder, smoked paprika, cayenne, salt and pepper.

For lean cuts with little fat, she suggested a Mediterranean herb rub made from olive oil, rosemary, thyme and salt, or a simple combination of lemon juice, garlic cloves and melted butter.

Before preapring the meat, start by preheating the air fryer to 200C – regardless of how rare the steak will be cooked.

Meanwhile, season the steaks generously with salt and coarse ground black pepper. Cuts with little or no fat on them should also  be marinated at this point.

Carefully place the steaks in a clean, empty air fryer basket. Tonje warned: “Be careful not to overcrowd the basket; you might have to cook the steaks one at a time, depending on size.”

Air fryer for six to 10 minutes, flipping the steaks halfway through cooking for an even sear. The food blogger said: “Insert a meat thermometer into the side of the steak, not touching any bone or fat. 

“The temperature of the meat will determine whether it’s done or not. Remove the steaks when they are 3C colder than the desired doneness.”

Tonje recommended the following guidelines for rare to well-done steak:

  • Rare: 52C
  • Medium rare: 57C
  • Medium: 63C
  • Medium-well: 66C
  • Well done: 71C

Once cooked, remove the steaks from the fryer and leave to rest off the heat for at least a few minutes before serving them. Tonje claimed that this will allow them to finish cooking, and cause the liquids will retract into the meat.

She added: “This step is key to a juicy, tender steak!”

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