The air fryer sliced steak is my perfect recipe for those who want to enjoy juicy meat, well sealed on the outside and cooked to perfection… without having to deal with smoke and strong odors in the house. In this preparation, I explain all my tricks and the right method to get a steak like the one cooked on the grill pan or cast iron skillet: it will look like the classic steak cooked in the traditional method, therefore well-browned and toasted on the outside, while the juices will remain inside, making the meat very tender when cutting and biting.
Cooking in an air fryer allows you to achieve a surprisingly similar result to the classic grill, but with the advantage of not making a mess and without smoke that often accompanies traditional cooking. And for those who prefer to cook traditionally, the recipe also includes instructions for perfect pan cooking.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 beef steak (I use Entrecote)
- to taste salt
- to taste extra virgin olive oil
Tools
- Air Fryer
Steps
To achieve a perfect sliced steak in the air fryer, the first essential step is to pat dry the steak thoroughly with paper towels on both sides: the meat must be dry to ensure a good Maillard reaction and achieve a golden and flavorful surface.
Meanwhile, preheat the air fryer to 392°F (200°C) for about 3-5 minutes. This step is crucial because the steak needs to come into contact with high temperature immediately, creating the right external seal to keep all the juices inside.
Brush both sides of the meat with a drizzle of oil.
Place the steak directly in the basket, without parchment paper or trays, to allow proper circulation of hot air. Cook in the air fryer at 392°F (200°C) for about 10 minutes, flipping it halfway through, after 5-6 minutes, to brown the underside well.
Once finished cooking, immediately transfer the steak to a plate and cover it: you can use an inverted bowl or a sheet of aluminum foil, creating a sort of dome. This step is crucial: the residual heat will allow the juices to redistribute inside the meat, making it more tender and flavorful. After 3 minutes of resting, salt to taste, slice, and serve. The outside will be well-browned, while the inside will remain soft and pink: a surprising result, without smoke or odors in the kitchen.
As an alternative to the air fryer, you can cook the steak in the classic way, using a cast iron skillet or a grill pan. In this case, it is essential that the surface is well heated before cooking: heat the cast iron for at least 10 minutes over high heat, so it is almost incandescent. Only in this way can the right seal of the meat and the Maillard reaction, responsible for the savory crust and the characteristic appearance of the steak, be achieved.
Once well-heated, place the prepared meat as explained above, patted dry and brushed with a drizzle of oil. Avoid moving it in the first few moments: turn the steak only when it detaches easily, indicating that the external crust has formed. Flip the steak, then continue cooking, allowing the crust to form again on the other side.
Cooking times vary depending on the thickness of the cut: a medium-thick entrecôte cooks in about 2-3 minutes per side, while thicker cuts like ribeye will require longer times, as also happens in the air fryer.Serve the steak sliced; if you wish, accompany it with some toasted bread or on a bed of arugula and parmesan. Enjoy your meal!
Tips for You
✔ To make the sliced steak, I used a steak like entrecôte, a very flavorful cut with good marbling, perfect for achieving soft and juicy meat. Alternatively, you can also use beef ribeye, sirloin, or steak: keep in mind that in these cases, the thickness of the meat will greatly affect the cooking times. A thicker steak, for example, might require 2-4 more minutes, while a thinner one might cook in less time.
✔ It is important not to salt the meat before cooking, to prevent it from releasing liquids and becoming dry. Salt it only at the end, after resting, to keep all its juiciness intact.
✔ The post-cooking rest while covered is crucial: do not skip this step! It allows the juices to distribute evenly, preventing the meat from losing liquids when cut.
✔ Finally, if you love an even more intense crust, you can brush the steak lightly with melted butter or a mix of oil and rosemary before cooking.
Don’t miss the latest recipe for 👉 oven-baked or air fryer bananas: it will transform your snack or breakfast!
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