Perfect Air Fryer Juicy Steak Fast2eat

Perfect Air Fryer Juicy Steak Fast2eat
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If you are wondering how to make the perfect air fryer steak, then look no further. It truly is so easy.

I don’t feel like firing up a steak in a skillet because of the smell. You need to turn on your stove fan because things will get smoky. Plus, everything around the skillet within 2 feet will be covered in a layer of grease splatter. If you were to use the oven, it is hard to get the steak tips browned without overcooking the inside, and the browning is where the flavour is concentrated. Therefore it’s the best solution when you are craving a steak during the winter, and it’s not possible to access a grill when it is -20 below out or in the middle of a snowstorm.

So the benefit of the air fryer is that you get a nice browning on the outside while retaining all the juiciness of your favourite steak on the inside and no nasty clean-up of your whole kitchen. It’s a hands-off dinner. I literally season my steaks, place them in the air fryer, and flip when my halfway timer goes off. There is no need for me to watch it.

Just add some butter or oil, then use whatever spices you usually use on steaks. I only used salt and pepper. Sometimes I add some garlic or Garlic Powder and/or Paprika and/or dried herbs for extra flavour or salt substitute. When it comes to flavour, I like it simple. You don’t need exotic ingredients to cook a perfect steak.

Serve it with a mashed or baked potato, a salad, pasta or whatever you want to complete your wonderful steak dinner—this one I made with delicious air fryer sweet potato fries.

It is perfect for two, and within minutes, it’s not for a crowd*.

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Perfect Air Fryer Juicy Steak Fast2eat

Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
It really takes no skill at all to create the perfect steak when it’s cooked in the air fryer. It’s hard to believe that steak can come out so surprisingly juicy and delicious. No mess, no splashing oil, just tasty beef steak cooked to perfection!
Servings: 1 person


  • 250 g Steak - 1-1.5 in/2.5-3.5 cm thick - Top Sirloin or New York strip or Filet Mignon or a ribeye or any other favourite cut
  • Salt - coarse - to taste
  • Black pepper - to taste freshly ground
  • Olive oil - optional - or butter

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  • Bring the steak to room temperature** (this helps it cook more evenly as the heat penetrates much easier when the meat is not frozen).
  • Preheat your air fryer for 3 minutes or until 400°F (200°C).
  • While you’re waiting, make sure to trim any connective tissue or large pieces of fat from the edges of your steak—it should pull off easily, but you can use a sharp knife.
  • Season the steak and rub it all over with olive oil. The oil is optional, but it helps crust the outside of the meat and adds extra flavour.
  • Place the steak inside the air fryer basket, do not overlap the steaks. If cooking in more than two steaks, make sure not to overcrowd the Air Fryer basket. If needed, cook in batches to avoid overcrowding. The first batch will take longer to cook if Air Fryer is not already pre-heated.
  • If there is a temperature setting (mine doesn't), set the temperature to 400°F (200°C).
  • Cook for 6-18 minutes, flipping halfway through cooking. Cooking time depends on how thick and cold the steaks are plus how "done" you prefer your steaks. You can adjust cooking times to your preferred doneness. Use a quick read thermometer to check the internal temperature of the meat. It is the safest way to know that the steak is cooked to your desired doneness ***.
  • Remove it from the air fryer, and let it rest for about 5-10 minutes before slicing****.
  • Serve immediately.



*The Air Fryer can fit only 2 steaks in its basket. If you’re cooking for one or two, this is fine, but if you’re cooking for a crowd, it’s completely impractical. In the same amount of time it takes to air fry 2 steaks, you can cook several steaks outside in a BBQ. But when you are craving a steak during the winter, it’s the best solution.
** I have not tested this recipe using a frozen steak, and I would never cook a steak from frozen in the air fryer. If your steak is frozen, let it defrosts in the fridge overnight or let it sit out for a couple of hours so that it comes to room temperature.
***Not all air fryers are created equal, so make sure to read the instruction manual for your particular model before cooking. Most of them these days have instructions and a guide to go by for cooking meat. I highly recommend using a thermometer for cooking steaks to check to see if they are done.
A quick temperature guide for cooking steak (do not worry, it's safe to open the air fryer at any time to check on the meat):
Steak doneness Internal temperature (subtract 4 F (2 C) from a target temperature to calculate your pull temperature) Center Colour and touch Average cooking time in total (flip halfway through)
Rare 120-130  F (50-55 C) Cool red center (Seared on the outside showing bright red colour center. Center is slightly cool, soft to the touch, much like the raw meat) 6-8 minutes
Medium Rare 130-140 F (55-60 C) Warm red center (Seared on the outside with the center showing a red colour, slightly firmer than rare, firm surface should give a bit toward the middle (it will spring back quickly)) 10 minutes
Medium 140-150 F (60-65 C) Warm pink center (Firm to the touch with a light pink center) 12 minutes
Medium Well 150-160 F (65-70 C) Slightly pink center (a hint of pink in the very middle, very stiff but still have a little squishy in the center) 14 minutes
Well Done 160-170 F (70-77 C) No pink, firmer meat (there is not the faintest hint of pink in the middle. It should be browned through, not burnt through, and solid to the touch) 16 minutes
Medium Rare is the recommended level of doneness for a good steak. Ask any chef how they like their steak prepared, and they will almost all say medium-rare.
Health Canada (https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html) recommends Beef steaks be cooked to “medium-rare” 63°C (145°F) but not many professional chefs are cooking your “medium-rare” steak to 63°C (145°F) or +. You would send it back in an instant. Don’t ever cook a steak too well done. Unless, of course, you like eating dry and tough meat. Any more than medium doneness will come out tough.
****It's always best to rest a steak after cooking for the juices to redistribute into the meat. Place the steak on the cutting board and cover it with a piece of foil, so not too much heat is lost. How long to rest? A good guideline to follow is to rest for 5 minutes for every inch of thickness. A thicker steak will need more resting time than a thinner steak.
What is an Air Fryer?
An air fryer is a compact countertop convection oven that cooks by circulating hot air around the food at high speed and evaporate the moisture off the exterior of your food to give it a crispy crunch.
Due to the small cooking space, the high heat and a good fan that circulates the heat evenly all around the food, you get crispy outside without overcooking the inside better than any regular convection oven.
The Air fryer is like a deep fryer without tons of oil and grease.
Is it healthy to use an air fryer?
Yes, it’s healthier than deep frying because you use less oil.
An air fryer is an excellent way to reduce a massive amount of fat and calories without sacrificing taste.
Air fryers use air for cooking food. It doesn’t require the extra calories that submerging food in oil would add.
There is nothing in the Air Fryer except hot air!
How to Keep Your Cutting Board from Slipping?
A cutting board that slips around as you chop is risky business.
The easiest way to keep your board stable is to grab a paper towel or a damp Kitchen Towel (thin cotton), or a piece of the non-slip mat or sponge cloth.
Wet it and wring it out as much water as possible, so it's just damp, then lay it out flat on your counter under your cutting board to create traction between the board and the counter.
It acts as a grip, preventing your board from moving around.

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Course : Main Dish
Cuisine : American, Australian, Brazilian
Keyword : "Air fryer", "Brazilian", "Gluten-free", "Main dish", "Meat", "Pan-fried", 5 Minutes, air fryer steak, Brazilian picanha, Easy, easy-to-prepare, Fast, Grain-Free, Healthy, Keto, Low carb, Low fat, Nut-free, Paleo, Perfect Air Fryer Juicy Steak, picanha, picanha na air fryer, Quick, steak, top sirloin, top sirloin cap


Calories: 560kcal | Protein: 50g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 153mg | Sodium: 130mg | Potassium: 670mg | Calcium: 18mg | Iron: 4.3mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Wow! Just prepared the most delicious rib eye steak in my Philips XL airfryer! It was a thick 3 cm piece of meat. I seasoned it with coarse grinded sea salt and pepper and a slight spray of olive oil. Put it in the heated airfryer at 200 degrees C for 10 minutes, flipping at 5 minutes and let it rest under foil for 5 minutes. It was just PERFECT! As the steak was so big, my husband and I shared it.
Thanks for all the tips!

Hello Mitzi,
I am so glad that you and your husband enjoyed it.
I suggest you also try it with a Top Sirloin Cap, the famous Brazilian picanha. In my opinion, it is the tastiest and tender cut. You just need to season with coarse salt.
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