Post by wilderness on Sept 4, 2023 8:44:11 GMT -5
Air Fryer Steak-Birdy
wellplated.com/wprm_print/95253
2 servings
For the Steak:
2 1-inch thick ribeye, sirloin, or New York strip steaks about 2 pounds
2 teaspoons extra-virgin olive oil
2 teaspoons kosher salt*
1 1/4 teaspoons freshly cracked or ground black pepper*
For the Herb Butter (Optional):
2 tablespoons unsalted butter softened slightly
1 tablespoon minced shallot or chives
1 small clove garlic minced or grated
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon lemon juice or red wine vinegar
Chopped fresh herbs: thyme, tarragon, parsley, rosemary... whatever you love or have on hand (a pinch of thyme is my favorite)
30 minutes prior to cooking, remove the steak from the refrigerator. Let come to room temperature (this is critical for properly cooked steak).
Preheat your air fryer to 400 degrees F.
Immediately before cooking, pat the steaks dry. Brush both sides of the steaks with olive oil. Sprinkle with the salt and pepper (or steak seasoning of choice).
For medium-rare, air fry the steaks for 6 to 8 (for 1-inch steaks) until the steak reaches 130 degrees F on an instant read meat thermometer. For medium, air fry 10 to 12 minutes (to 140 degrees F).
Flip the steaks once halfway through. If your steaks are thicker than 1-inch, add an additional 1 to 3 minutes; if they are thinner, start checking as early as 4 minutes just to be safe. Every air fryer model is different and they cook food fast, so check early to ensure you do not overcook your steak). Transfer the steak to a plate, loosely cover, and let rest at least 10 minutes.
While the steak is cooking, prepare the herb butter: in a small bowl, mash together the butter, shallot, salt, pepper, lemon juice, and herbs. After the steak has rested, top with butter just before serving.
Below are steak temperatures. Remove 5 degrees early, as the temperature will rise as it rests.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F (please don’t do this)
Well Done: 160°F (definitely don’t do this)
wellplated.com/wprm_print/95253
2 servings
For the Steak:
2 1-inch thick ribeye, sirloin, or New York strip steaks about 2 pounds
2 teaspoons extra-virgin olive oil
2 teaspoons kosher salt*
1 1/4 teaspoons freshly cracked or ground black pepper*
For the Herb Butter (Optional):
2 tablespoons unsalted butter softened slightly
1 tablespoon minced shallot or chives
1 small clove garlic minced or grated
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon lemon juice or red wine vinegar
Chopped fresh herbs: thyme, tarragon, parsley, rosemary... whatever you love or have on hand (a pinch of thyme is my favorite)
30 minutes prior to cooking, remove the steak from the refrigerator. Let come to room temperature (this is critical for properly cooked steak).
Preheat your air fryer to 400 degrees F.
Immediately before cooking, pat the steaks dry. Brush both sides of the steaks with olive oil. Sprinkle with the salt and pepper (or steak seasoning of choice).
For medium-rare, air fry the steaks for 6 to 8 (for 1-inch steaks) until the steak reaches 130 degrees F on an instant read meat thermometer. For medium, air fry 10 to 12 minutes (to 140 degrees F).
Flip the steaks once halfway through. If your steaks are thicker than 1-inch, add an additional 1 to 3 minutes; if they are thinner, start checking as early as 4 minutes just to be safe. Every air fryer model is different and they cook food fast, so check early to ensure you do not overcook your steak). Transfer the steak to a plate, loosely cover, and let rest at least 10 minutes.
While the steak is cooking, prepare the herb butter: in a small bowl, mash together the butter, shallot, salt, pepper, lemon juice, and herbs. After the steak has rested, top with butter just before serving.
Below are steak temperatures. Remove 5 degrees early, as the temperature will rise as it rests.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F (please don’t do this)
Well Done: 160°F (definitely don’t do this)
*You also can swap the salt and pepper for steak seasoning, such as Montreal steak seasoning, or your favorite blend. Check your seasoning package for suggested quantities, as each is different.
NOTE: My experience--I used a NY strip steak 1-inch thick. Mine took close to the 8 minutes for medium rare with my checking the temperature every few minutes after flipping it at half time. The most accurate way of using the instant-read thermometer is to insert it into the side of the steak instead of from the top. My air fryer basket is too small for that plus my hands aren't strong enough to hold the steak up on one end to do it so I went in from the top and measured all over the place. In the end, I resorted to a touch test which ended up pretty accurate. It depends on your experience. After resting it outside the fryer for 20 min. it came out a perfect medium rare.
Like most recipes warn, all air fryer brands are different. Start checking early in the timing until you get a sense of the timing for your fryer and tastes. The fat crisped up nicely but doesn't get the brown crust on the surface of some other methods but it was a good steak. I did not make the herb butter but I'm sure it would be delicious. I used Montreal steak seasoning and sliced the steak for sandwiches.
Like most recipes warn, all air fryer brands are different. Start checking early in the timing until you get a sense of the timing for your fryer and tastes. The fat crisped up nicely but doesn't get the brown crust on the surface of some other methods but it was a good steak. I did not make the herb butter but I'm sure it would be delicious. I used Montreal steak seasoning and sliced the steak for sandwiches.
