Steak with garlic herb butter in the air fryer
This is what I do when I want steak but don’t want to grill it. The crispy edges, soft center, and buttery finish make it feel fancy with very little work.
Things you need
Two ribeye or strip steaks that are about 1 to 1¼ inches thick
1 tablespoon of olive oil
1 tsp of salt
½ tsp black pepper
1/2 teaspoon of garlic powder
½ teaspoon smoked paprika (optional but great)
Butter with Garlic and Herbs
2 tablespoons of butter that has been softened
1 clove of garlic, chopped up
1 tablespoon of fresh thyme or parsley
A little bit of salt
How to do it
Let the steaks sit at room temperature.
Take the steaks out of the fridge 20 minutes before you plan to cook them. This helps them cook evenly.
Add a lot of seasoning
Use paper towels to pat the steaks dry. Use olive oil to rub both sides, then add salt, pepper, garlic powder, and paprika. Don’t be shy; steak needs some seasoning.
Warm up the air fryer
Set the temperature to 400°F (205°C) and wait 3 to 5 minutes for it to warm up.
Fry the steaks in the air.
Put the steaks in the basket in a single layer.
For medium-rare, cook for 8 to 10 minutes, turning halfway through.
10 to 12 minutes for medium (the exact time depends on the thickness; check early if you’re not sure).
Make the butter
Mix softened butter, garlic, parsley, and a little salt while the steaks cook.
Rest and finish
When you’re done, take the steaks out and let them sit for five minutes. This keeps them moist.
Put a spoonful of garlic herb butter on top and let it melt on its own.
Tips from the Pros
Spray the basket lightly with oil before cooking to get more crust.
If you have one, use a meat thermometer:
130°F is medium-rare.
Medium is 140°F.
Always let steak rest; if you don’t, the juices will leak out.
Serving Suggestions
Potatoes that have been mashed or vegetables that have been roasted
Easy salad on the side
Bread with a crust that soaks up the butter