Introduction
Hey there, steak lovers! Have you ever had a craving for a really fantastic, perfectly cooked steak, but the weather outside is cooperating about as much as a toddler at bedtime? Or maybe you just don’t have a grill handy? Trust me, I’ve been there! That feeling of wanting that juicy, flavorful bite but feeling stuck. Well, get ready for a total game-changer, because your air fryer is about to become your new best friend for making incredible steak, any time you want.
Forget complicated searing techniques or battling the elements. With your air fryer, you can achieve a beautiful crust and a perfectly cooked interior with minimal fuss and maximum flavor. This Air Fryer Sirloin Steak recipe is ridiculously simple, incredibly quick, and delivers results that taste like you spent way more effort than you actually did. It’s become my go-to whenever that steak craving hits!
Why You’ll Love This Recipe
- Fast: From raw steak to delicious dinner in under 20 minutes, including resting time.
- Easy: Seriously, just season, air fry, and rest. That’s pretty much it!
- Giftable: Okay, maybe not the cooked steak itself, but this is the perfect impressive-but-easy meal to make for guests, family, or even to treat yourself!
- Crowd-pleasing: Who turns down a perfectly cooked steak? Exactly.
Ingredients
You won’t need a long shopping list for this one. We’re keeping it simple so the quality of the steak really shines through.
- 4 8-oz Top sirloin steaks (at least 1 inch thick, preferably 1.5 inches; other high-quality steaks with similar thickness will also work, such as ribeye, New York strip, or filet mignon): The star of the show! Choosing a steak at least 1 inch thick is key here – it allows for a beautiful sear on the outside while keeping the inside tender and juicy. Thinner steaks cook too fast in the air fryer and can dry out easily.
- 2 tsp Sea salt: Don’t be shy with the salt! It brings out all the meaty flavor. I prefer sea salt for its texture and clean taste.
- 1/2 tsp Black pepper: Freshly ground is always best for that little pop of peppery heat.
- 1/2 recipe Compound butter (optional): While totally optional, a slice of compound butter melting over a hot steak right after it rests takes this from great to absolutely divine. If you don’t have compound butter, a pat of regular butter works too!
How to Make It
Ready? Let’s get this steak cooking! Follow these simple steps and prepare to be amazed.
First things first, take your steaks out of the fridge about 20-30 minutes before you plan to cook them. Let them come closer to room temperature. This helps them cook more evenly. This is one of my favorite little tricks for a better steak!
While they’re resting, pat your steaks really, really dry with paper towels. This is SO important for getting a good sear and crust in the air fryer. Don’t skip this step!
Now, it’s time to season. Be generous with the sea salt and black pepper. Make sure to season both sides and the edges.
Preheat your air fryer to 400°F (200°C) for about 3-5 minutes. A hot air fryer is essential for getting that nice crust.
Carefully place your seasoned steaks in the air fryer basket in a single layer. Make sure not to overcrowd the basket – you want air to circulate around each steak. You might need to cook them in batches depending on the size of your air fryer and your steaks.
Now for the cooking! For steaks about 1.5 inches thick, here’s a general guideline, but always use a meat thermometer for accuracy:
- For Medium-Rare (130-135°F): Cook for about 8-10 minutes, flipping halfway through.
- For Medium (135-145°F): Cook for about 10-12 minutes, flipping halfway through.
Remember, thinner steaks will cook faster, and thicker ones will take longer. Start checking early with an instant-read thermometer inserted into the thickest part of the steak, away from any bone.
Once your steaks reach your desired internal temperature, carefully remove them from the air fryer basket.
This is perhaps the MOST crucial step: let the steaks rest! Place them on a cutting board and loosely tent them with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a tender, juicy bite. If you have that compound butter, now’s the time to place a slice on top so it melts into meaty goodness!
Slice against the grain (this makes it more tender!) and serve immediately. Enjoy that incredible steak!
Substitutions & Additions
This recipe is a fantastic base, but feel free to play around and make it your own!
- Steak Cuts: As mentioned, ribeye, New York strip, or filet mignon around the same thickness (1-1.5 inches) will work beautifully with similar cooking times.
- Seasoning: Feel free to swap the salt and pepper for your favorite steak rub. Garlic powder, onion powder, paprika, or a pinch of cayenne can add different dimensions of flavor.
- Butter: No compound butter? A simple pat of garlic butter or even just regular salted butter melting over the hot steak is still a wonderful finish.
- Additions: Toss a couple of whole garlic cloves into the air fryer basket alongside the steaks for a roasted garlic flavor addition. Or add a sprig of fresh rosemary or thyme during the last few minutes of cooking.
Tips for Success
Want to guarantee an amazing steak every single time? Keep these tips in mind!
- Steak Thickness Matters: Really try to get steaks that are at least 1 inch thick. It makes a huge difference in preventing them from drying out.
- Pat Them DRY: I know I mentioned it already, but it’s that important! Dry surface = better sear.
- Let Them Rest: Letting the steaks sit out before cooking AND resting them after cooking are non-negotiable steps for juicy results.
- Don’t Overcrowd: Air circulation is key in an air fryer. If you pack too many steaks in, they’ll steam instead of searing. Cook in batches!
- Use a Thermometer: This is your best friend! Visual cues can be tricky, but a meat thermometer tells you exactly where you’re at.
- Rest After Cooking: I’m saying it again because it’s THAT important. This is where the magic happens and the juices settle back into the meat.
- Prep Ahead: You can season your steaks a little while before cooking (up to an hour) or make your compound butter days in advance.
How to Store It
Got leftovers? Lucky you! Cooked steak stores pretty well, though it’s definitely best fresh off the rest.
Let any leftover steak cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days.
For longer storage, you can freeze cooked steak. Wrap individual portions tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe bag. It will keep in the freezer for about 2-3 months.
When reheating, be gentle to avoid drying it out. Slicing it thin for salads or sandwiches is a great way to enjoy cold leftovers. If you want to warm it, a quick gentle reheat in a skillet or the microwave on a low setting is usually best.
FAQs
Here are a couple of common questions people ask about making steak in the air fryer:
Why cook steak in an air fryer?
It’s incredibly fast, super easy, doesn’t require a grill or turning on your oven (great for hot days!), and it does a surprisingly excellent job of creating a nice crust while keeping the inside tender.
How long do I air fry steak for different doneness levels?
Cooking time depends heavily on the thickness of your steak and your specific air fryer model. As a general guide for 1.5-inch thick steaks at 400°F (200°C): aim for about 8-10 minutes total for medium-rare (130-135°F) and 10-12 minutes total for medium (135-145°F), flipping halfway. ALWAYS use an instant-read thermometer to be sure!
Can I cook thinner steaks in the air fryer?
You can, but it’s trickier. Thinner steaks (less than 1 inch) cook very quickly and are more likely to dry out before getting a good sear. Stick to thicker cuts if possible for the best results in the air fryer.
Air Fryer Sirloin Steak
Equipment
- Air Fryer
- Meat thermometer Instant-read is best
- Cutting board
- foil For tenting
- paper towels For drying steaks
Ingredients
Hauptzutaten
- 4 Top sirloin steaks 8-oz each, at least 1 inch thick, preferably 1.5 inches; other high-quality steaks with similar thickness like ribeye, New York strip, or filet mignon also work.
- 2 tsp Sea salt
- 0.5 tsp Black pepper Freshly ground
- Compound butter 1/2 recipe or a slice, optional; a pat of regular butter also works
Instructions
- Take your steaks out of the fridge about 20-30 minutes before cooking to let them come closer to room temperature.
- While they're resting, pat your steaks very dry with paper towels.
- Be generous with the sea salt and black pepper, seasoning both sides and the edges.
- Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.
- Carefully place your seasoned steaks in the air fryer basket in a single layer. Do not overcrowd; cook in batches if needed.
- Cook for your desired doneness. For 1.5-inch thick steaks, cook for about 8-10 minutes total for Medium-Rare (130-135°F) or 10-12 minutes total for Medium (135-145°F), flipping halfway through. Use a meat thermometer inserted into the thickest part for accuracy. Thinner steaks will cook faster.
- Once steaks reach the desired internal temperature, carefully remove them from the air fryer basket.
- Place the steaks on a cutting board and loosely tent them with foil. Let them rest for at least 5-10 minutes. If using compound butter, place a slice on top now so it melts.
- Slice against the grain (this makes it more tender!) and serve immediately.