Air Fryer Steak with Garlic Herb Butter
Yes, you can even cook steak in an air fryer! We found that thicker cuts, like sirloin, are best -- they turn nice and browned on the outside without overcooking. Plus, there's very little clean up. We added a homemade garlic-herb butter to melt over the steak for a quick and flavorful weeknight dinner.
Equipment
- 1 Air Fryer 3.5-quart or larger
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Knife Chef's knife for slicing and chopping
- 1 Microplane or Garlic Grater For finely grating garlic
Ingredients
Main
- One 1-pound sirloin steak about 1 inch thick
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter at room temperature
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 small clove garlic finely grated
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Allow the steak to sit at room temperature for 30 minutes before cooking.
- Preheat a 3.5-quart air fryer to 400 degrees F. Season the steak on both sides with a generous pinch of salt and several grinds of black pepper. Place the steak in the center of the air fryer basket and cook until desired doneness, about 10 minutes for medium-rare, 12 minutes for medium and 14 minutes for medium-well. Transfer the steak to a cutting board and allow to rest, about 10 minutes.
- Meanwhile, mash together the butter, parsley, chives, garlic and crushed red pepper in a small bowl until combined. Slice the steak against the grain into 1/4-inch-thick pieces. Top with the garlic-herb butter.
Notes
Ensuring the steak comes to room temperature before cooking is crucial for even cooking and a tender result. Patting the steak dry before seasoning can aid in achieving a better sear. Utilize a meat thermometer for precise doneness, targeting 130-135°F (54-57°C) for medium-rare, as air fryer temperatures can vary. Resting the cooked steak is non-negotiable; it allows juices to redistribute, ensuring a tender and flavorful bite. The garlic-herb butter is a fantastic finishing touch, adding richness and aromatic complexity; consider a touch of lemon zest for brightness if desired.