Sirloin steaks are rubbed with a quick and flavorful seasoning blend and then air-fried to tender perfection.

Servings : 2

Prep Time10minutes mins

Cook Time15minutes mins

Resting Time8minutes mins

Total Time30minutes mins

INGREDIENTS

▢2 (10 to 12 ounces EACH) sirloin steaks, ribeye, New York Strip, Porterhouse, T-bone, or any other tender cuts, steak should be about one inch thick, and at room temperature which is important for proper and even cooking.

▢½ tablespoon olive oil OR olive oil cooking spray, for the steaks

▢1 tablespoon kosher salt

▢1 tablespoon garlic powder

▢1 tablespoon onion powder

▢½ tablespoon paprika, sweet or smoked

▢½ tablespoon freshly round black pepper

▢2 teaspoons dried herbs of choice

INSTRUCTIONS

Preheat Air Fryer to 400˚F. Rub both steaks with olive oil, or spray with cooking spray, and set aside.

In a small mixing bowl combine salt, garlic powder, onion powder, paprika, pepper, and dried herbs. This makes enough seasoning for about 4 large steaks.

Rub preferred amount of seasoning all over the steaks. Store leftover seasoning blend in a small airtight container and keep in a cool, dry place.

Place 1 steak in the Air Fryer basket and cook for 6 minutes at 400˚F.

If you have a bigger Air Fryer, both steaks can fit in at the same time, but just make sure they aren’t one on top of the other. You want a little space between the two.

Flip over the steak and continue to cook for 4 to 5 more minutes, or until cooked through.

Use an Instant Read Thermometer to check for doneness; for a RARE steak, the temperature should register at 125˚F to 130˚F. For Medium-Rare, you want an internal temperature of 135˚F.

If the steak isn’t cooked through, it may be too thick, and you’ll want to return the steak to the air fryer and give it a minute or two to finish cooking.

Repeat the cooking method with the other steak.

Remove the steak(s) from the air fryer and rest for 5 to 8 minutes before cutting. Serve with a pat of butter and garnish with chopped parsley.

EQUIPMENT

Air Fryer

NOTES

Tips for Success

Use a Well-Marbled Steak: One of the things that makes a steak juicy and tender is the fat content and the way the fat is distributed through the meat. This is called “marbling” because the fat makes a marble-like pattern. A well-marbled steak has a good distribution of white fat evenly throughout the meat.

Use a Tender Cut: Sirloin, ribeye, New York Strip, Porterhouse, T-bone, and other typical cuts are time-tested steaks that are almost always tender and well-marbled. Other possibilities include top sirloin fillets, chuck eye steaks, and cap sizzlers.

Use an Instant-Read Thermometer: Waiting for the thermometer to register can slow down the cooking process, which works against you. An instant-read thermometer makes checking for doneness quick, easy, and seamless!

Let it Rest: Allow cooked steaks to rest for 5 to 8 minutes before cutting.

GUIDE FOR STEAK DONENESS:

Use an Instant Read Meat Thermometer.

125˚F to 130˚F internal temperature for RARE

135˚F to 140˚F internal temperature for MEDIUM RARE

145˚F to 150˚F internal temperature for MEDIUM TO MEDIUM-WELL

160˚F internal temperature for WELL DONE

The FDA recommends that steak be cooked to an internal temperature of 145˚F.

Enjoy!!